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leavening, fats also serve to tenderize the breads they are used in and also help to keep the bread fresh longer after baking. 2.5.1.2 Yeast Yeast is a leavening agent added to have desirable dough. Most leavened breads are made with yeast, a microscopic organism that feeds on carbohydrates in flour, converting them into alcohol and carbon dioxide in a process called fermentation. Breads made with yeast must be allowed time to rise before baking 2.5.3. Sugar Sugar is broken down by the yeast to form CO 2 . It gives a slightly sweet taste desired in the product. It contributes to the browning of the crust of the product when baked. It reduces the strength of gluten and creates certain textural effects such as hardness. 2.5.4. Salt Salt acts to improve the flavour, texture and colour of the bread. It stabilizes yeast development and toughens the dough, which results in improvement in texture. The gluten structure is strengthened and prevented from baking during fermentation. 2.5.4. Water This helps to develop gluten, dissolve sugar and causes chemical leavening compounds to start a reaction. It helps the yeast growth during heating and promotes the gelatinization of starch (Maud, 1990). 17
2.5.5. Bread improvers Bread improvers are frequently used in the production of commercial breads to reduce the time that the bread takes to rise, and to improve the texture and volume of bread. Chemical substances commonly used as bread improvers include ascorbic acid, hydrochloride, sodium metabisulfate, ammonium chloride, various phosphates, amylase, and protease. 18
Page 1 and 2: CONSUMER ACCEPTABILITY OF SPICED CO
Page 3 and 4: ACKNOWLEDGEMENT My profound gratitu
Page 5 and 6: 2.1.4 Nutritional value of wheat 7
Page 7 and 8: LIST OF TABLES Tables Page 1. Dough
Page 9 and 10: ABSTRACT This study was conducted p
Page 11 and 12: favourable environment for the deve
Page 13 and 14: CHAPTER TWO 2.0 LITERATURE REVIEW 2
Page 15 and 16: 2.1.3 WHEAT MILLING Present-day mil
Page 17 and 18: WHEAT GRAIN CLEANING CONDITION TO A
Page 19 and 20: four weeks. Roots can be peeled and
Page 21 and 22: 2.3 Spices Spices are one or other
Page 23 and 24: spices while when natural product i
Page 25: extracted with a suitable solvent l
Page 29 and 30: siphon over, more solvents were add
Page 31 and 32: 3.2.2 Production of bread All ingre
Page 33 and 34: Raw materials Recipe preparation/me
Page 35 and 36: CHAPTER FOUR 4.0 RESULTS AND DISCUS
Page 37 and 38: Table 3: Occupation of consumers IT
Page 39 and 40: their sensory attributes (appearanc
Page 41 and 42: Table 5: Bread consumption pattern
Page 43 and 44: Table 7: Purchase Intent for Compos
Page 45 and 46: REFERENCES Abdi, H (2007): Some new
Page 47 and 48: Ihekooronye, A.I and Ngoddy, P.O. (
Page 49 and 50: Appendix I QUESTIONNAIRE ON CONSUME
Page 51 and 52: Appendix II SECTION B: MISCELLANEOU

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