Estimation of nutritive value in Yeast Leaven products

Around the world bread is the principal food and provides more nutrients than any other single food source. In 53 per cent of the countries bread supplies over 1/2 of the total caloric intake, in 87 per cent of the countries over 30 percent. The sample of flour confectionary products were tested in laboratory for nutrient contents and estimation of ingredient in production of bakery products were also analayes. In the present investigation the physical characteristics of wheat flour with respect to protein quality in terms of content, sedimentation value and pelshenke value have been investigated. The internal characteristics of bread presented in table, indicated that among the sample A, D, I. Sample A and D is statistically significant.