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

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3.2.2 Production <strong>of</strong> <strong>bread</strong><br />

All ingredients were weighed using manual scale. <strong>The</strong> mixing was done manually for 15<br />

minutes prior kneading which was done with a kneading machine adding very little amount<br />

<strong>of</strong> flour to prevent sticking. <strong>The</strong> pro<strong>of</strong>ing was done at ambient temperature for 2 hours.<br />

<strong>The</strong>reafter, the dough was divided into pieces <strong>of</strong> 0.3 g each moulded into a cylindrical shape<br />

and placed in an already oiled baking pan.<br />

22

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