Production of Wheat Bread

Solangi, Iftikhar Ahmed B.Sc (Honors), Food Science &Technology 2009 -2013 Sindh Agriculture University TandojamMPhil. Food Science & Technology Gold Medalist 2014-2016 Sindh Agriculture University Tandojam PhD Scholar: Food Safety and Nutrition College of Food Science and Engineering, Northwest A & F University Yangling, Shaanxi, 712100, PR China

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.