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Vol. 9, Issue 1 (2020)

Assessment of microbial quality of wheat bran fortified bread

Author(s):
Syed Majed Khateeb and Syed Zubair Hussaini
Abstract:
The study was done on assessment of microbial quality of wheat bran fortified bread. The level of wheat flour and wheat bran was (0:100,5:95,10:90,15:85,20:80,25:75,30:70,35:65) percent in preparation of Breads. During shelf life study microbial analysis (y/m, SPC & Coliform) were done on all experimental samples result were found that 4 days of shelf life of all sample found little bit colonies were count SPC, y/m & Coliform during storage days of bread. T1 was found to be most acceptable sample of all throughout the shelf life. When increases the wheat bran then shelf life of bread will be decreases. Wheat bran has the capacity, by its high fiber content, to absorb the cholesterol of the intestine and to expel it with feces to the outside before it is absorbed by the organism and also it prevent the constipation, colon cancer, breast cancer, and treatment of haemorrhoids, prevention of diverticulitis and also helps weight loss diets.
Pages: 341-344  |  560 Views  137 Downloads


The Pharma Innovation Journal
How to cite this article:
Syed Majed Khateeb, Syed Zubair Hussaini. Assessment of microbial quality of wheat bran fortified bread. Pharma Innovation 2020;9(1):341-344.

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