Effect of incorporation of potassium bromate in commercial wheat flour on the proximate composition, storage stability and consumer acceptability of bread

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dc.contributor.authorAboaba, O. O.
dc.contributor.authorBakare, K. O.
dc.date.accessioned2022-09-06T12:30:59Z
dc.date.available2022-09-06T12:30:59Z
dc.date.issued1999-10-10
dc.descriptionScholarly articleen_US
dc.description.abstractThe effect of incorporation of potassium bromate (KBrO3) in commercial wheat flour on the nutritive value, consumer acceptability and storage stability of bread was investigated. The presence of this chemical at various concentrations of 0.8g/kg, 0.16g/kg and 0.32g/kg had no significant effect on the nutritive value of the flour or the baked product. It could also not improve its storage stability which was better controlled by the storage temperature. However, the baked products from flours with the potassium bromate had improved loaf size, crust colour, crust texture and aroma, and were preferred by consumersen_US
dc.identifier.citationAboaba, O. O., & Bakare, K. O. (1999). Effect of incorporation of potassium bromate in commercial wheat flour on the proximate composition, storage stability and consumer acceptability of bread. Bioscience Research Journal, 13(2).en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11318
dc.language.isoenen_US
dc.publisherBioscience Research Communications, Klobex Academic Publishersen_US
dc.subjectBaked breaden_US
dc.subjectWheat flouren_US
dc.subjectPotassium bromateen_US
dc.subjectNutritive evaluationen_US
dc.subjectConsumer acceptabilityen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCESen_US
dc.titleEffect of incorporation of potassium bromate in commercial wheat flour on the proximate composition, storage stability and consumer acceptability of breaden_US
dc.typeArticleen_US
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