Vol. 5, Issue 6 (2017)
Impact of oat incorporation and storage period on firmness of leavened bread
Author(s): Fiza Nazir, Rehana Salim, Mohsin Bashir and Nargis Yousf
Abstract: The work was carried out in the Department of Food Technology, Islamic University of Science and Technology, Awantipora during the year 2010-2011. Oat flour was incorporated into wheat flour at 0, 10, 20 and 30% substitution levels for preparation of leavened bread. Monosodium Glutamate was added at 0, 0.3 and 0.5% level. Breads prepared without oat flour were kept as control. The developed product was stored at ambient temperature. Textural evaluation was carried out at 1, 2 and 3 days of storage. The mean value for firmness statistically showed a significant increase during the storage period of three days and with the addition of oat flour and monosodium glutamate.
Pages: 2000-2003 | 844 Views 83 Downloads
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How to cite this article:
Fiza Nazir, Rehana Salim, Mohsin Bashir, Nargis Yousf. Impact of oat incorporation and storage period on firmness of leavened bread. Int J Chem Stud 2017;5(6):2000-2003.
