Andere Kunden interessierten sich auch für
![A tool to improve quality seed production of bread wheat]( "A tool to improve quality seed production of bread wheat")
A tool to improve quality seed production of bread wheat44,99 €![SEED VIGOUR ASSESSMENT FOR HEAT TOLERANCE IN BREAD WHEAT]( "SEED VIGOUR ASSESSMENT FOR HEAT TOLERANCE IN BREAD WHEAT")
SEED VIGOUR ASSESSMENT FOR HEAT TOLERANCE IN BREAD WHEAT44,99 €![Association of yield traits in bread wheat]( "Association of yield traits in bread wheat")
Association of yield traits in bread wheat36,99 €![Evaluation of Bread Wheat (Triticum Aestivum L.)]( "Evaluation of Bread Wheat (Triticum Aestivum L.)")
Evaluation of Bread Wheat (Triticum Aestivum L.)23,99 €![Morphological Characterization and Assessment of D2 in Bread Wheat]( "Morphological Characterization and Assessment of D2 in Bread Wheat")
Morphological Characterization and Assessment of D2 in Bread Wheat36,99 €![Variability Analysis in Bread Wheat (Triticum aestivum L.)]( "Variability Analysis in Bread Wheat (Triticum aestivum L.)")
Variability Analysis in Bread Wheat (Triticum aestivum L.)40,99 €![Seed rates and weeding frequency in bread wheat (Triticum aestivum L.)]( "Seed rates and weeding frequency in bread wheat (Triticum aestivum L.)")
Seed rates and weeding frequency in bread wheat (Triticum aestivum L.)26,99 €
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p<0.05). The results indicated that loaf height (cm), Total soluble content (Brixº), and crude fiber content (%) of T2, loaf weight, moisture content (%) and ash content of T3 were increased significantly (p<0.05) with progressive substitution of whole wheat flour with sorghum and rice flour. It was also noticed that T1 was found to have significantly higher (p<0.05) mean values for pH, loaf volume (cm3) and specific volume (cm3/g). The score perceived for sensory attributes i.e. crust and crumb color, manual and oral texture, aroma, taste and overall acceptability were remained significantly higher (p<0.05) for T2, however, in between T1and T3 significantly higher (p<0.05) score for crust color, manual texture, aroma and taste was perceived by T3 in comparison to T1.