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Studies on Fruit Bread

Vatsala, C. N. and Haridas Rao, P. (1992) Studies on Fruit Bread. Journal of Food Science and Technology, 29 (4). pp. 213-217.

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Abstract

Studies on fruit bread indicated that minimum levels of 15,5 and 25% sugar, fat and fruit respectively were required to obtain bread with desired taste. The bread thus made had slightly undesirable hard texture which was overcome by increasing the fermentation and proofing times from 120 to 150 and 55 to 70 mins respectively. Fruit bread dough required about 6% less water as compared to that required for a normal bread dough. Fermentation rate was reduced as indicated by the Expansograph characteristics showing longer time to reach the peak (135 min) compared to normal bread dough (65 min). Fruit bread could be stored at ambient condition of 25-28°C and relative humidity of 60-65% after packing in polypropylene pouches (100 gauge) for a longer period of 8 days without mould growth and with minimum of textural changes in contrast to that for 3 days for normal bread.

Item Type: Article
Uncontrolled Keywords: fruit bread Bakery industry
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 04:51
Last Modified: 22 Oct 2018 09:31
URI: http://ir.cftri.com/id/eprint/1570

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