*2.4. Bread-Making Procedure*

The doughs were prepared through the one stage method described by Banu et al. [24], using the following formula on a 100 g whole flour: 1.5% salt, 2% sugar, 6% lecithin, 3% compressed baker's yeast, and water (78 mL). The dough was fermented for 150 min at 30 ◦C in a laboratory proofer, was divided in two pieces, molded and placed in baking trays. After the additional leavening of 30 min at 30 ◦C, the samples were baked for 30 min at 230 ◦C
