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1. Introduction Historically, cereal-based product consumption dates back 12,000 years [], constituting a major component of the human diet, with a 10–20% greater energy contribution than any other dietary component. Among the most-produced cereals, wheat and rice are the most consumed regarding human nutrition, accounting for 55% of total cereal production. A wide variety of breads rely on wheat as a structuring ingredient that has high nutritional value.
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