Siberian Federal University scientists found the solution for longer shelf life of bread

Now the bread storage life can be increased without the addition of preservatives: Siberian Federal University scientists have supplemented the recipe of wheat and rye-wheat bread with flour made of apples and pea isolate 🍎

With a request to develop a recipe for bread with longer storage life, scientists were approached from the Divnogorsk bakery. What has been achieved as a result?

🍞 the storage life of the finished product has increased from 3 to 5 days
🥖 protein content increased by 76.3% (that's what  you need after a grueling workout 😉)  
🥯 and also the content of vitamins, minerals and dietary fibers that are necessary for the immune system has increased due to the addition of sprouted oatmeal and wheat germ juice

Source: the Siberian Federal University  

In your opinion, how will this innovation affect the bread sale in general?

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