On the basis of above findings we can conclude that the fresh and dried yeasts could be utilized in the preparation of bread. The organoleptic scores for bread and bun with the incorporation of garlic paste (2%) and flaxseeds powder (10%) in refined wheat flour was found to be the best in flavour, texture, colour and overall acceptability. According to yeasts, the significant difference was found in the overall acceptability of the bread and dried yeast gave better product than fresh yeast. The nutritive value of the products showed that protein, energy, fat, fiber and calcium content increased with increase incorporation levels in bread.
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