Consumers and bakers are interested in bread made with mixed flours and sourdough. A study compared breads made with a mix of flours (like wheat, barley, and oat) to those made with just durum wheat semolina. They found that mixed flour breads had a higher volume and contained more amino acids when sourdough was added. Mixed flour breads also had different smells but were still tasty. They had a lower glycemic index and higher antioxidant activity compared to semolina breads. The type of flours used had a bigger impact on these qualities than adding sourdough.