International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 1, Issue 4 (2014)

Different factors affecting to sweet bread bakery

Author(s): Nguyen Phuoc Minh
Abstract: Bread is important parts of the diets of people in many countries, and when made from whole grains, only lacks a few essential nutrients. Our study investigates different factors affecting to sweet bread bakery. The results show that raw material wheat supplied from Dai Phong Co. Ltd can manufacture sweet bread with high nutrition and sensory characteristics. Dough moisture 40.13%, butter 8%, sugar 15%, yeast 1%, fermentation time 5 hours are main technical factors contributing to soft, fine, sponginess structure; yellow-brown color and delicious flavour of bread.
Pages: 52-58  |  2012 Views  1430 Downloads
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