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 (brix), 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.