Textural quality of bread

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.

12p cothumenhmong9 18-01-2021 12 2   Download

It is difficult to handle the maize dough when chapaties (unleavened Indian bread) have to be prepared, due to the absence of gluten proteins in maize. For improving the dough handling and chapati making characteristics of maize and quality protein maize (QPM) flour, effect of addition of casein protein (5% to 15%, w/w) alone and with 3% hydoxy propyl methyl cellulose (HPMC) was studied. Rapid visco analysis of flour blends, rheological, textural, properties of dough and texture as well as sensory evaluation of chapaties was studied.

13p nguathienthan4 18-04-2020 13 1   Download

The present investigation focuses on standardization the process for sour dough bread and its quality evaluation. Dough was fortified with LAB culture (Lactobacillus plantarum and Lactobacillus brevis) at 0.1% (T1), 0.15% (T2) and 0.2% (T3) level of incorporation. The product prepared was evaluated for color, flavour, taste, texture, appearance and overall acceptability using semi-trained panel members on 9 point hedonic rating. It can be concluded that the LAB culture can be used successfully in preparation of sour dough bread at the level of 0.

16p cothumenhmong1 11-12-2019 16 2   Download