ABSTRACT
The bakery industry comprises mainly of bread, biscuits, cakes and pastries manufacturing units. The bakery products have become popular among all cross section of populations irrespective of age group, and economic conditions. The basic recipes for bread making include wheat flour, yeast, salt and water. The chapter explains the formulations and manufacturing process of various types of breads. It discusses the methods of assessment of bread quality. The chapter explains the factors influencing shelf life of bread and suggests suitable measures to extend the period during which bread remains fit for human consumption. Cereals are grown over 73" of the total world harvested area and contribute over 60" to the world food production providing dietary fiber, proteins, energy, minerals and vitamins required for human health. Fermentation of cereals by lactic acid bacteria has been reported to increase free amino acids and their derivatives by proteolysis and/or by metabolic synthesis.
