Journal Name:
- Indian Streams Research Journal
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Abstract (Original Language):
In the modern era with fast life style bread has become essential food in the everyday diet.. Initial market
survey was conducted from the selected area of the Mumbai city to understand the consumption pattern for the
bread. Breads are prepared from refined wheat flour which has lower nutrient importance. However, variety of
quality bread is marketed with addition of different ingredients to make bread nutritious. An attempt is made to
improvise the nutrient qualities of bread. Few ingredients are modified and new protein rich mushroom bread was
prepared. Newly prepared bread was analysed for the physical parameters like moisture, texture, taste and color.
The microbiological status of the bread was investigated and interpreted in terms of shelf life. An optimum technical
condition is recommended to synthesize the protein rich mushroom bread with improved the protein and certain
mineral content.
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