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In recent years, attention to healthy lifestyle has led to an increase in the use of functional foods. Therefore, improving quality and making different types of bread as one of the most basic consumer goods is very important. Bread made with whole wheat flour or other cereals along with grains such as sesame, sunflower seeds, flaxseed, barley and wheat flakes, which are known as multi-grain bread, are considered as a source of dietary fiber. Consumption of this type of bread provides energy and nutrients, improves digestion of other foods and regulates blood sugar and cholesterol.

Wheat flakes contain dietary fiber, B vitamins, minerals and bioactive compounds. Due to the beneficial properties of wheat flakes, it can be used as bakery topping or in dough formulation to increase the nutritional value of product.