The Effect Of Heat Processing On The Quality Of Fermented Bends Of Rice, Cowpea, Soybean And Pigeon Pea

ABSTRACT

Bread is one of the oldest prepared foods dating back to the Neoletitic era when cereals flour and water were mixed into a paste and cooked (Wiliiamsaime, 1995). In ancient Egypt bread making became one of the most significant areas of food preparation, along with had religious significance as well. It is thought that (lie. Egyptians invented the first closed oven for use in baking (Mc Gralli, I 988). The kgy)1ian technique Was adopted by the Jews, and then the Greeks, who exported it to their colonies and Italy. Bread was a staple diet in much of Iuuopcau history prepared by baking steaming or flying a dough consisting minimally of flour and water. Bread is produce as a result ol the activities of 'east on flour components. The essential ingredients (flour, yeast, water and salt) ace mixed together and made into dough of derived Vitality to stretching fokIing and cutting. The dough is allowed to fen emit by the yeast utilizing the sugars in the dough producing ethyl alcohol and carbon dioxide. The carbon dioxide is trapped in the gluten framework of the dough to give elastic dough. According to Aykoryd ci al, (1982), bread like products such as and dosa are made typically from ground rice and legate. They are leavened and steam cooked or fried. This leavened bread like products are noticed by adding gas (CO2) to the dough before steaming or flying to produce lighter, more easily chewed bread.