The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae: CDVS-Lupine Publishers

The Development Fortified Pan Bread byIncreasing Its Protein Content with High Levelsof Live Yeast cells Saccharomyces Cerevisiae by Amro Abd AL Fattah Amara in Concepts of Dairy & Veterinary Sciences (CDVS) in Lupine Publishers

The main objective of the study was to develop high protein content bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The bread was reformulated by adding various concentrations of nutritional yeast in the range 5, 10, 15, 20 and 30g/kg wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate, moisture, fat, vitamin B complex, minerals, energy value and amino acids content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the carbohydrate, moisture, vitamin B complex, minerals and protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast increased the essential amino acids and non-essential amino acids. The test panels accepted bread fortified with (5-20g/kg) nutritional yeast but bread with higher amounts of nutritional yeast (30g/kg) was generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of bread consumed by economically disadvantaged communities.

http://www.lupinepublishers.com/cdvs/abstracts/CDVS.MS.ID.000109.php

http://www.lupinepublishers.com/cdvs/pdf/CDVS.MS.ID.000109.pdf

http://www.lupinepublishers.com/cdvs/fulltext/CDVS.MS.ID.000109.php