Textural and Sensory Characteristics of Bread Made from Wheat Flour Supplemented with Water Chestnut
[1]
Jehangeer Bhat, Department of Food Technology, Islamic University Of Science and Technology, Awantipora, Pulwama, India.
[2]
Shaiq Afzal, Department of Food Technology, Islamic University Of Science and Technology, Awantipora, Pulwama, India.
[3]
Amir Gull, Department of Food Engineering & Technology, SLIET, Longowal, Punjab.
[4]
Raees-ul Haq, Department of Food Engineering & Technology, SLIET, Longowal, Punjab.
[5]
Tariq Ahmad Safapuri, Department of Food Technology, Islamic University Of Science and Technology, Awantipora, Pulwama, India.
Bread is among the popular foods in the world and its development in recent years has gone up many folds. The bread was prepared with different compositions of wheat flour and water chestnut flours (T1, T2 and T3). The composition ratio of the flours for three treatments was 9.7:0.3, 9.4:0.6 and 9.1:0.9. The bread with 3 % supplementation with water chestnut flour showed more acceptability values than the other two treatments. The hardness values also were low for T1 as compared to T2 and T3.
Bread, Wheat Flour, Water Chestnut, Texture, Sensory Evaluation, Proximate Composition
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