R. B. Kshirsagar ¹, K. D. Kulkarni ¹, V. D. Pawar ¹, G. M. Machewad ¹, B. S. Agarkar ¹

Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.

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V. D. Surve ¹, G. M. Machewad ¹, V. D. Pawar ¹, V. N. Shinde ¹

Affiliations
1 Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani -431 401, IN

Abstract

The papaya (Carica papaya L) is usually an interesting plant producing fruits for many uses. It is easily propogated and grown under tropical and subtropical conditions and produces fruits in less than one year. Generally ripe papaya fruit is most extensively used in all tropical countries as a breakfast food as such or with salt, sugar or lime juice.

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