Effect of shortenings and surfactant on sensory quality of bread prepared with psyllium

Shortening and surfactants influence the quality of bread with respect to texture, taste, nutritive value and keeping quality. In present investigation, attempts have been made to assess the impact of shortening (hydrogenated vegetable oil, safflower oil and palm oil) and surfactant (Glycerol mono stearate) on quality of high fiber bread. Psyllium husk was incorporated to the extent of 5 per cent to prepare high fiber bread. It was observed that dough prepared with addition of GMS (0.5 per cent) showed increased loaf volume, non-sticky and smooth behavior during mixing and molding, irrespective of type of shortening. It was concluded that palm oil and GMS stand as best combination of shortening and surfactant for better quality of bread.