ISSN: 0973-7510

E-ISSN: 2581-690X

G.K. Dhillon1 , A. Kaur1, Suresh Bhise2 and P. Ahluwalia1
1Department of Food Science and Technology, Punjab Agricultural University, Punjab, India.
2Food Processing Technology, Horticulture College, B.A.C.A., AAU, Anand Agricultural University, Anand, Gujarat, India.
J. Pure Appl. Microbiol., 2016, 10 (2): 1099-1107
© The Author(s). 2016
Received: 19/11/2015 | Accepted: 13/01/2016 | Published: 30/06/2016

Cinnamon, clove, garlic, oregano and thyme were added at 1 or 2 % in wheat flour in combinations to investigate their effect on rheological and bread making properties. Incorporation of spices and herbs in combination significantly increased the water absorption (%) and dough development time as compared to control; while a decrease in dough stability was observed.  Presence of spices and herbs significantly reduced the peak temperature and viscosities of the flour suspension. Bread was prepared by adding above mentioned spices and herbs and analyzed for baking and sensory quality. Spices and herbs significantly decreased the loaf volume and specific volume of the prepared bread. Spiced bread was liked by the panelist. Sensory scores for some combinations were higher than the control bread.


Spices, Herbs, Rheological, Bread making, Wheat flour.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.