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Volume : III, Issue : VI, July - 2013 Protein Rich Mushroom Bread Meena Mehta Published By : Laxmi Book Publication Abstract : In the modern era with fast life style bread has become essential food in the everyday diet.. Initial market survey was conducted from the selected area of the Mumbai city to understand the consumption pattern for the bread. Breads are prepared from refined wheat flour which has lower nutrient importance. However, variety of quality bread is marketed with addition of different ingredients to make bread nutritious. An attempt is made to improvise the nutrient qualities of bread. Few ingredients are modified and new protein rich mushroom bread was prepared. Newly prepared bread was analysed for the physical parameters like moisture, texture, taste and color. The microbiological status of the bread was investigated and interpreted in terms of shelf life. An optimum technical condition is recommended to synthesize the protein rich mushroom bread with improved the protein and certain mineral content.
Keywords : Article : Cite This Article : Meena Mehta, (2013). Protein Rich Mushroom Bread. Indian Streams Research Journal, Vol. III, Issue. VI, http://oldisrj.lbp.world/UploadedData/2649.pdf References : - i.Jeffrey Hamelman (2004). "A high gluten white flour will require more mix time than a white flour with a lower gluten content”, Bread: a baker's book of techniques and recipes. New York: John Wiley. pp. 7–13. ii.Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology 41 (3): 329. iii.Koyyalamudi SR, Jeong SC, Song CH, Cho KY, Pang G. (2009). "Vitamin D2 formation and bioavailability from Agaricus bisporus button mushrooms treated with ultraviolet irradiation" Journal of Agricultural and Food Chemistry 57 (8): 3351–5. iv.Herskowitz I (1988). "Life cycle of the budding yeast Saccharomyces cerevisiae". Microbiological Reviews 52 (4): 536–553 v.Sathe A Y (1999) “First course in Food analysis”, New Age International, p.116. vi.Kalač, Pavel; Svoboda, Lubomı́r (2000). "A review of trace element concentrations in edible mushrooms". Food Chemistry 69 (3): 273–281. vii.Singh R. Singh G, and Chauhan GS, (2000), “ Development of soy fortified biscuits and shelf life studies”, ”, J.of Food Sci. Tech., 37, (3), 300-303. viii.Mattila P, Suonpää K, Piironen V. (2000). "Functional properties of edible mushrooms". Nutrition 16 (7–8): 694–6. ix.M. Kaeberlein, C. Burtner, B. Kennedy (2007). "Recent Developments in Yeast Aging". PLOS Genetics 3 (5): 655–660. x.Breed, Robert S.; Dotterrer, W. D. (May 1996). "The Number of Colonies Allowable on Satisfactory Agar Plates". Journal of Bacteriology 1 (3): 321–331.
- Jeffrey Hamelman (2004). "A high gluten white flour will require more mix time than a white flour with a lower gluten content”, Bread: a baker's book of techniques and recipes. New York: John Wiley. pp. 7–13.
- Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology 41 (3): 329.
- Koyyalamudi SR, Jeong SC, Song CH, Cho KY, Pang G. (2009). "Vitamin D2 formation and bioavailability from Agaricus bisporus button mushrooms treated with ultraviolet irradiation" Journal of Agricultural and Food Chemistry 57 (8): 3351–5.
- Herskowitz I (1988). "Life cycle of the budding yeast Saccharomyces cerevisiae". Microbiological Reviews 52 (4): 536–553
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