What kind of theputic agent can be incorporated in bread?
Before you ask that question try to understand 1…what’s a therapeutic agent ?
2. What are the limitations in its inclusion
3. Is bread a good vehicle for a therapeutic agent.
It seems to me you did not do ground work but just relied other people to fed you with information you hardly understand…
Moringa is the best therapeutic agent, it has stability on oven temperature and good mixing properties during dough making
Increasing fiber content is in fact therapeutic))