Production of Wheat Bread
Production of wheat bread supplemented with rice & sorghum flour for their quality characteristics sensorial analysis
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The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p<0.05). The results indicated that loaf height (cm), Total soluble content (Brixº), and crude fiber content (%) of T2, loaf weight, moisture content (%) and ash content of T3 were increased significantly (p<0.05) with progressive substitution of whole wheat flour with sorghum and rice flour. It was also noticed that T1 was found to have significantly higher (p<0.05) mean values for pH, loaf volume (cm3) and specific volume (cm3/g). The score perceived for sensory attributes i.e. crust and crumb color, manual and oral texture, aroma, taste and overall acceptability were remained significantly higher (p<0.05) for T2, however, in between T1and T3 significantly higher (p<0.05) score for crust color, manual texture, aroma and taste was perceived by T3 in comparison to T1.
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