Production of Wheat Bread

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.