VAIDYA, DEVINAPATYAL, SUCHETA2017-05-022017-05-022014http://krishikosh.egranth.ac.in/handle/1/5810010439ABSTRACT The present studies entitled, “Development and evaluation of mushroom fortified Indian bread” were conducted during 2012-14 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173 230, Solan (HP). Bread is one of the most widely consumed food product in the world. It is a cereal product from wheat flour that is naturally low in protein and nutritionally not a balanced diet because it is low in lysine, an essential amino acid. Mushroom is a good source of quality protein so, mushroom will complement with wheat flour to produce nutritionally balanced high quality flour, bread and chapatti. On dry weight basis this mushroom contains 35.6 percent crude protein, 2.2 per cent crude fat, 8.7 per cent crude fiber and 9.8 per cent ash. Therefore, present study is mainly concentrated to utilize Pleurotus mushroom for fortification of wheat flour for development of bread and chapatti to enrich their functional properties. Different concentration of mushroom flour was fortified with wheat flour and evaluated for various quality characteristics. However, 10 percent mushroom flour fortification was found better on the basis of physico chemical, sensory and rheological properties and used as fortified flour for development of bread and chapatti. The storage of bread (cling foil for 12 days) and chapatti (HDPE vacuum pack for 44 days) under refrigerated condition was found better to retain the freshnessas well as nutritional quality of the developed products.ennullThesis