Abstract
Bread has been considered to be an easiest processing from wheat flour that suits our modern world. Bakery goods are an integral component of a modern lifestyle. Bread contains all the required sources as much as possible for a diet including calcium, potassium, iron, and magnesium. Bread may be leavened by naturally occurring bacteria, chemicals, yeast developed industrially, or aeration at high pressure. This article presents a detailed note on production of bread at small and large scale level also the economic analysis. The investment and cost for production all comprised under economic analysis.
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Acknowledgments
We gratefully acknowledge the Department of Science and Technology (DST) financial support for the facility to conduct the research through the DST-Promotion of University Research and Scientific Excellence (PURSE) scheme—Phase II, Rashtriya Uchchatar Shiksha Abhiyan (RUSA)-2. O Biological Sciences (TN RUSA: 311/RUSA (2.0)/2018 dt. December 2, 2020).
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Durai, K., Jeya Kumar, S.S., Dharumadurai, D. (2023). Small/Large Scale Production and Cost Benefit Analysis of Bread. In: Amaresan, N., Dharumadurai, D., Babalola, O.O. (eds) Food Microbiology Based Entrepreneurship. Springer, Singapore. https://doi.org/10.1007/978-981-19-5041-4_10
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DOI: https://doi.org/10.1007/978-981-19-5041-4_10
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