consumer acceptability of spiced composite bread - The Federal ...

extracted with a suitable solvent like acetone or ethylene dichloride, using cold percolation method
(Lewis et al., 1972). The quality of oleoresin obtain using acetone is better than from alcohol.
2.4.2 Uses
Ginger oleoresin is used in the flavouring of all kinds of meat products, pickles, and
chutneys. It is used in baked foods such as bread, biscuit and cakes.
2.5 BREAD
It is universal food products that provide carbohydrate (starches) which are important sources
of energy. An excellent source of vitamins, protein, and carbohydrates, bread has been an
essential element of human diets for centuries in all regions.
It is a staple food prepared by cooking dough of flour and water and possibly more
ingredients. Bread is fundamental formed gluten (Kent, 1983) and it is made by baking dough
which has wheat flour, water, yeast and salt as its main ingredient, other ingredients include
fat, sugar, cassava flour or other cereals, vitamins, milk an gluten content cause a low level of
blood cholesterol to be associated with its consumption. As a result of these advantage, bread
is widely used as a snacks, part of the course meal for breakfast.
2.5.1 Function of bread baking ingredient
2.5.1.1 Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of
gluten in breads by coating and lubricating the individual strands of protein and also helping
hold the structure together. If too much fat is included in bread dough, the lubrication effect
will cause the protein structures to divide. A fat content of approximately 3% by weight is the
concentration that will produce the greatest leavening action. In addition to their effects on
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