ABSTRACT

This study was undertaken to investigate the use of four raising agents as alternatives to potassium bromate in bread making. Bread samples containing the different raising agents (vis yeast alone, potassium bromate, mushroom, baking powder, ascorbic acid and soybean hull extract) were produced. The dimensions of the baked bread samples were measured. Total microbial count of the bread samples was evaluated for five days. Sensory evaluation was carried on fresh bread samples. There were significant differences (P<O.05) in the mean volume and weight of bread samples taken over a storage period of five days. The bread sample containing yeast alone was the most susceptible to spoilage as it showed growth of spoilage organisms on day one of storage while ascorbic acid bread had a total microbial load of 24cfu/g, baking powder bread had a microbial load of 34cfu/g,while soy bean hull extract bread had a microbial load of l2cfu/g. Mushroom bread had a microbial load of 36cfu/g and potassium bromate bread had a microbial load of 20cfu/g on day three of storage, indicating that these samples were less susceptible to spoilage. Sensory analysis of the bread samples showed that the raising agents can be substituted for one another in bread making e.g. the mushroom can be substituted for soy bean hull extract as well as ascorbic acid, while baking powder can be substituted for mushroom in bread making.