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

3.2.2 Production of bread
All ingredients were weighed using manual scale. The mixing was done manually for 15
minutes prior kneading which was done with a kneading machine adding very little amount
of flour to prevent sticking. The proofing was done at ambient temperature for 2 hours.
Thereafter, the dough was divided into pieces of 0.3 g each moulded into a cylindrical shape
and placed in an already oiled baking pan.
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