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Protein Rich Mushroom Bread

Journal Name:

  • Indian Streams Research Journal

Publication Year:

  • 2013

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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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