Papers

STANDARDIZATION OF BREAD PREPARATION FROM SOY FLOUR (Pages : 15 - 20)

A. F. M. TARIQUL ISLAM, M. G. F. CHOWDHURY, M. N. ISLAM AND M. S. ISLAM

The study was carried out in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh during 2005.Breads were prepared from wheat flour incorporating 0%, 5%, 10%, 15% and 20% soy flour in the basic formulation. The baking properties of bread such as loaf volume, weight, specific volume and moisture content were evaluated. The loaves were also analyzed for their composition. It was observed that the bread volume decreased with increasing level of soy flour and the bread weight and moisture content significantly increased with the increasing level of soy flour. The crumb and crust colour of bread were improved by incorporating 10% soy flour in bread formulation. The protein content and other nutrients of bread were increased by addition of soy flour. The analysis of bread containing 10% soy flour showed moisture 34.90%, protein 10.75%, fat 2.91%, ash 1.58%, crude fibre 0.61%, sugar 1.59% and total carbohydrate 45.59% respectively. Sensory attributes were evaluated through a taste-testing panel. The response of the taste panelist was statistically analyzed. The colour, flavour, and overall acceptability of bread containing 10% soy flour give the highest average score value but the texture gives the lowest score value. Download


Latest News

Upcoming Issue: International Journal of Sustainable Crop Production, Volume 14 Issue 1, May 2019
Upcoming Issue: International Journal of Experimental Agriculture, Volume 9 Issue 2, May 2019
Upcoming Issue: Journal of Innovation and Development Strategy, Volume 13 Issue 1, August 2019
Upcoming Issue: Institutional Engineering and Technology, Volume 7 Issue 1, August 2019
Upcoming Issue: Journal of Soil and Nature, Volume 10 Issue 1, November 2019
Upcoming Issue: Marine Resources and Aquaculture, Volume 4 Issue 1, November 2019

Contact Us

Green Global

+880 1712 068306


Green Global

editorATggfjournalsDOTcom rajuakhtar8ATgmailDOTcom