Bread is one of the most popular wheat based food products worldwide. However, commercial white bread has a low nutritional value and high caloric value and generally associated with high glycaemic response. Foods with high caloric value and high glycaemic index are associated with increase blood glucose and insulin responses and are risk factors for diabetes, cardiovascular diseases and obesity. In Sri Lanka too bread is a popular and common form of food component in the diet. Therefore, it should be formulated in such a manner to be nutritionally and functionally sound. Objective of this project is to formulate and develop a low caloric functional bread with desirable nutritional and sensory properties. This is achieved by formulation of wheat flour with locally available low cost of raw materials.

Last Updated on Tuesday, 10 December 2013 15:47

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