International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 4 (2014)

Different factors affecting to sweet bread bakery


Nguyen Phuoc Minh

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.
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