Synergistic effect of polyols and fibres on baking, sensory and textural quality of bread with improved shelf life

This paper present study was planned with the objectives to optimize and to find out the best level of polyols and fibres on the basis of quality, to find the overall acceptability of the bread on the basis of sensory evaluation by panelists and to study the shelf life of bread prepared after incorporation of polyols and fibres in suitable packaging material.