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Articles by Mian Saeed Ahmad
Total Records ( 1 ) for Mian Saeed Ahmad
  Salim- ur-Rehman , Haq Nawaz , Sarfraz Hussain , Muhammad Mushtaq Ahmad , Mian Anjum Murtaza and Mian Saeed Ahmad
  Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.
 
 
 
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