Three novel bread additives were developed. namely wheat bran (WB). wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. https://www.pomyslnaszycie.com/up-in-smoke-thorax-fr-fleece-welding-hoodie-black-black-for-sale/