Chapter 1 IntroductionBread, a traditional staple food of western countries, has become increasingly popular worldwide during the last decade (Cauvain, 2005). Bread had been one of the essential elements in daily diet because of its pleasurable flavour, low price, nutritional values and easy storage. Bread is made by mixing dough of flour that is proofed with the addition of yeast, followed by baking. The crust of bread is usually golden brown with white crumbs. Moisture and other chemical components, including gluten-starch, lipids, whey protein, casein, shorten the shelf life of bread (Adeleke & Odedeji, 2010). مقاله انگلیسی:4 صفحهمقاله فارسی 4 صفحه
Chapter 1 IntroductionBread, a traditional staple food of western countries, has become increasingly popular worldwide during the last decade (Cauvain, 2005). Bread had been one of the essential elements in daily diet because of its pleasurable flavour, low price, nutritional values and easy storage. Bread is made by mixing dough of flour that is proofed with the addition of yeast, followed by baking. The crust of bread is usually golden brown with white crumbs. Moisture and other chemical components, including gluten-starch, lipids, whey protein, casein, shorten the shelf life of bread (Adeleke & Odedeji, 2010). مقاله انگلیسی:4 صفحهمقاله فارسی 4 صفحه