Effect of supplementation of garlic and ginger powder on functional, rheological and bread making characteristics of wheat flour

Wheat flour, garlic powder and ginger powder were evaluated for physico- chemical composition, functional properties and rheology. Garlic powder at levels of 0.5 – 3.0 per cent and ginger powder at 1.0 – 5.0 per cent were incorporated in wheat flour on percentage weight basis for preparation of bread. Best levels were selected on the basis of bread making and organoleptic properties. Garlic powder at 1.5 percent and ginger powder at 3.0 percent levels were optimized. These breads were evaluated for visual examination of mold growth under refrigerated and ambient temperature conditions. Shelf life of these breads was found to be 7 days at room temperature in comparison to control bread which was deteriorated in 5 days.