National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation focuses on standardization the process for sour dough bread and its quality evaluation. Dough was fortified with LAB culture (Lactobacillus plantarum and Lactobacillus brevis) at 0.1% (T1), 0.15% (T2) and 0.2% (T3) level of incorporation. The product prepared was evaluated for color, flavour, taste, texture, appearance and overall acceptability using semi-trained panel members on 9 point hedonic rating. It can be concluded that the LAB culture can be used successfully in preparation of sour dough bread at the level of 0.15% without any undesirable changes in physical, chemical and organoleptic attributes of bread.
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