The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae

Volume 1 - Issue 2

Doaa A Sadek¹, Omyma El-Sayid Shaltot², Nader R Abdelsalam²*, Mona Mohamad Sharf¹ and Amro Abd El-Fatah Amara¹

Received: April 17, 2018;   Published: May 04, 2018

DOI: 10.32474/CDVS.2018.01.000109

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Abstract

The main objective of the research is to develop pan bread nutritional value through fortification with high concentration of live yeast cells (Saccharomyces Cerevisiae). Fortified pan bread boosts the nutritional status of poor people and reduces the incidence of infertility diseases. The bread was reformulated by adding various concentrations of S. Cerevisiae at 5, 10, 15, 20 and 30g/ kg wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate, moisture, fat, vitamin B complex, minerals, energy value, amino acids profile and Sensory evaluation were conducted on the fortified pan bread were evaluated. Results revealed that the carbohydrate, moisture, vitamin B complex, minerals, protein content and amino acids pattern increased with the increase in concentration of S. Cerevisiae. The sensory test showed that pan bread fortified with S. Cerevisiae concentration at 5, 10, 15 &20g/kg wheat flour were accepted by panelists, while pan bread at 30g/kg concentration was unacceptable. This study shows the potential of using high concentration of S. Cerevisiaein improving protein quality and nutritional value of pan bread consumed by economically disadvantaged communities.

Keywords: Bread; Fortification; Nutrition; Protein Amino Acids; Yeast; Saccharomyces Cerevisae; Carbohydrate; Vitamin Supplements; Nutritional Yeast; Biomass Production; Sensorial Quality

Abstract| Introduction| Material and Method| Results and Discussion| Conclusion| References|