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Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and irritable bowel syndrome. [ 98 ] [ 99 ] [ 100 ] Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of gluten-free breads, such as by enhancing texture, aroma, and shelf life .
The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. The sandwich was part of then-CEO Greg Brenneman 's plans to bolster the company's revived "Have it your way" advertising program, which was designed to draw younger ...
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