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Effect of different gums on the quality and shelf life of bread



Effect of different gums on the quality and shelf life of bread



International Journal of Agriculture and Biology 3(4): 482-483



The bread loaves were prepared from wheat flour by adding different levels/types of gums (i.e. guar gum, carboxymethylcellulose (CMC), sodium (Na) alginate). The prepared breads were evaluated for sensory characteristics during storage for successive intervals of 0, 24, 48, 72 and 96 h. The wheat flour comprised of 12.01% moisture, 10.25% crude protein, 1.07% fat, 0.55% ash, 0.68% crude fibre and 75.44% nitrogen free extract.

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Accession: 003727032

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