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Introduction
A rapid increase in consumer demand for cereal-based foods is seen in past few decades due to which research methodologies have prompted in recent years to find various ways for their production, to introduce variety in baked goods and to keep quality characteristics as an ideal nutritional food. Cereal grains provide dietary protein and energy thus can prevent malnutrition, specifically protein Energy Malnutrition [1]. The cereal product, particularly bread is a basic part of human diet in many countries from centuries due to its characteristic sensory properties and nutritional quality. Bread wheat is an important variety of wheat in the semi-arid tropics being cultivated in 33 countries of the world [2]. Bread has been regarded for centuries as one of the most popular and staple food product. It is a fermented bakery product which is mainly prepared from wheat flour, yeast, water and salt by a series unit operations including mixing, kneading, shaping, fermentation and baking [3]. Bread prepared from whole wheat is considered to be nutritionally poor in proteins and amino acids. In many countries, where wheat is not a major domestic crop efforts can be made to substitute part of the wheat flour by...