Abstract:
A preliminary study revealed that Davulkurudu (Neolitsea involurate) leaf (DKL) extract is the
best jelly source as against Ladies finger and Dorian seed extracts to manufacture high quality
bread due to its heat instability nature. Five kg of wheat flour was incorporated with necessary
ingredients and divided into two portions. One portion was mixed with water and the rest with
DKL extract. Prepared doughs were allowed to ferment and the time taken to reach leavening
index 2.0, an indicator to have a soft breadcrumb, were recorded. Leavening time, bulk den
sity, pH value, organoleptic properties and stalling effect in terms of elasticity were evaluated.
Results revealed that DKL extract incorporated bread dough had half an hour less leavening
time and low bulk density (0.09) of bread than the normal bread (0.12) due to well develop
bread crumb. However, DKL extract did not affect the pH value of bread. Organoleptic prop
erties, texture, crumb cell distribution and over all acceptability of bread prepared with DKL
were significantly better than the counter treatment except mouth feel, color and aroma. DKL
extract was also capable of retarding stalling process by 6-8 h.
