date:Mar 11, 2013
n, water addition and ideal proofing time to produce an optimal bread formulation. This study investigated the effects of these three factors in different combinations on bread parameters such as loaf volume, crumb structure, crumb colour, texture, microstructure, nutritional and sensory properties and the optimised samples were assessed using sensory panellists.
Sensory panellists scored the bread favourably with respect to appearance, flavour, texture and overall acceptability, says Norah OSh