Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Table 1

Standard formula for bread preparation.

Ingredient	Amount	(%)
Wheat flour 72%	100 g	58.31
Sugar	2 g	1.17
Distilled water	60 ml	34.98
Dry yeast	3.5 g	2.04
Salt	2 g	1.17
Butter	4 g	2.33
Total	171.5	100