Harshika Arora ( B.Sc Food Technology)
Vol. 4, Issue 1, Jul-Dec 2017
Abstract:
Bread is most critical, reasonable and simple eating nourishment which appeared a great many years back (Shahnawaz,et al.,2012). Bread is known to be the introduction of bakery product which is also a successful experiment by Egyptians over 12000 BC. It is known to be the most convenient and accepted food in the world (Udeme Joshua Josiah Ijah, et al., 2014). There are so many varieties of bread present in market that are claiming to be healthy one after the other and many companies claims that the recipe is simple (wheat flour, water, salt, sugar, oil and yeast) and the use of wheat flour in some amount will not harm the human (Lilleberg,2012). There are many flours that are incorporated now days so wholesome substance of the sustenance can be upgraded and furthermore the infections that are influencing individuals can be limited with the utilization of good alternatives than utilizing the same. In this way the present investigation is focussed on the utilization of curry leaves powder in bread to expand its healthful incentive as it is a rich source of different vitamins, minerals, cancer prevention agent and assortment of other fundamental supplements.
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