Vol. 10, Issue 8 (2021)

Author(s):
Gangakhedkar PS, Machewad GM, Deshpande HW, Katke S and Hemant M

Abstract:
The present investigation was carried out to study the physical and chemical characteristics of bread. Physical properties of bread are such as loaf weight, loaf height, loaf volume; specific volume and baking loss were evaluated. The loaf weight of bread was 258.66g, loaf height was 5.83cm, loaf volume and specific volume was 627.59 ml and 3.63 ml/g. Moisture content and baking loss of prepared bread was 30.63% and 25.56%. The average proximate constituents such as moisture, carbohydrate, protein, fat and ash content was determined of bread. Carbohydrate content of bread was 51.56%. Protein and fat content of bread was 7.05% and 6.31% respectively. The ash content and fibre content was 1.73% and 2.72% respectively. Minerals such as calcium, potassium, magnesium, iron and zinc of bread were evaluated. The minerals were calcium (80.81mg), potassium (216.6mg), iron (2.98mg), magnesium (25.94mg) and zinc (1.83mg) respectively. Texture of bread was measured using TA XT2 texture analyser (stable micro system) within 24 hours after preparation. The results of texture analysis of bread are hardness was 0.848kg, cohesiveness and springiness of bread was 0.66 and 1.043 respectively. Gumminess was 0.559kg and adhesiveness was -0.003 kg/sec. The obtained study was found to be significant for the development of bakery food product helps to enhance the nutritional content and health benefits. This type of product development technology helps to improve the market and statistics of bakery industries.