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A Comparative Study of Consumer Preference for Various Bread Brands

Available in Ghazipur City

SUV!" P#$!C% !P#%

Submitted to

Veer Bhadur Sin&h Purvanchal University' $aunpur

In Partial Fulfillment of the Requirements of Degree of

BAC(!)# #* BUS+,!SS A-.+,+S%A%+#,

Submitted By: Under the Supervision of:

Pritee Mrs. Fati Shafaat

BBA.4th Semester Senior Lecturer

Roll No.5460045 e!artment of Business Administration

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%echnical !ducation 3 esearch +nstitute

Post"#raduate $olle%e& Ra'indra!uri


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#ha(i!ur " )**00+

Certificate

,his is to certif- that Pritee !ursuin% BBA 2th Semester from this nstitute&

has !re!ared the Sur'e- !ro/ect re!ort entitled Comparative study of

consumer preference for various Bread brands available in Ghazipur city

in !artial fulfillment of the re1uirements of the de%ree of Bachelor of

Business Administration from 2eer Bhadur Sin%h Pur'anchal 3ni'ersit-&

aun!ur& for durin% the session of )0+*")0+4.

,his re!ort is based on sur'e- !ro/ect undertaen b- Priteeunder m-

su!er'ision durin% the course of fourth semester and fulfills the re1uirements of

re%ulations relatin% to the nature and standard of BBA course 2.B.S.

Pur'anchal 3ni'ersit-.

recommend that this Sur'e- !ro/ect re!ort ma- be sent for e'aluation.

ahul Anand Sin&h *ati Shafaat

Associate Professor 7ead& Senior )ecturer

-ept4 of Business Administration

'


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-eclaration

& Pritee' hereb- declare that this sur'e- !ro/ect re!ort entitled

Comparative Study of Consumer Preference for Various Bread Brands

Available in Ghazipur City has been !re!ared b- me on the basis of sur'e-done the course of m- fourth semester of BBA!roramme under the su!er'ision of

.rs4 *ati Shafaat' Senior )ecturer' e!artment of Business Administration&

,8R& #ha(i!ur.

,his sur'e- !ro/ect re!ort is m- bonafide 9or and has not been submitted in

an- from to an- 3ni'esit- or nstitute for the a9ard of an- de%ree or di!loma !rior

to the under mentioned date. bear the entire res!onsibilit- of submission of this

!ro/ect re!ort.

*0th Ma- )0+4

Pritee

BBA. 4th Semester

e!artment of Business Administration


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,echnical 8ducation Research nstitute

P.#. $olle%e #ha(i!ur

+,-!5 #* C#,%!,%S

Preface

Acno9led%ement

C(AP%! 61

ntroduction to Bread

:b/ecti'es

m!ortance

Sco!e

C(AP%!6/

Research Methodolo%-

C(AP%!67

ata Anal-sis nter!retations

C(AP%!62

Findin%s

Recommendations

C(AP%!68

$onclusion

Limitation


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;uestionnaire

Biblio%ra!h-

P!*AC!

,he first real insi%ht of an or%ani(ation for mana%ement student comes onl- durin% his

!re!aration of !ro/ect 9or because student first interacts 9ith real !ractical 9or. ,his is first

introduction to industr- and its 9orin%. ,his !ro/ect 9or s-nthesi(e the theoretical conce!t

learn in the class room and its !ractical orientation in or%ani(ation.

n m- !ro/ect ha'e studied theComparative study of consumer preference for various

Bread brands available in Ghazipur city

,he First cha!ter deals 9ith the introduction of the to!ic& t also describes the !rofile and histor-

of Bread4

n first cha!ter ha'e mentioned introduction. ,his cha!ter also describes the 2arious Bread

$om!anies Product.

,he Second cha!ter deals 9ith research methodolo%-. ,he !rocess of carr-in% out the 9hole

research !roblem is defined in it. t contains information about the ob/ecti'e of the research&

methods of data collection& sam!lin% and sam!le desi%n.

,he ,hird cha!ter deals 9ith research methodolo%-. ,he !rocess of carr-in% out the 9hole

research !roblem is defined in it. t contains information about the ob/ecti'es of the research&

methods of data collection& sam!lin% and sam!le desi%n.


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Fourth cha!ter is data anal-sis and inter!retation. ,his is the most im!ortant section of the

!ro/ect 9or. ,his section contains the anal-sis of all the data collected so far and the- are

inter!reted to !roduce the final conclusion. t contains all the tables and charts 9hich de!icts the

result.

$ha!ter Fifth contains the findin%s and recommendations of the sur'e-. ,his is based on the

data anal-(ed and inter!reted in the !re'ious cha!ter. ,his is the most im!ortant section of the

research re!ort for a re!ort is e'aluated on the 'alidit- ad correctness of findin%s and

recommendations de!icted conclusion and 1uestionnaires and reference of this !ro/ect.

And later contain biblio%ra!h-.


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AC9,#:)!-G!.!,%

Man- thans to the #od& 9ho has sent me on this earth and b- merc- of him& 9ould be able to

accom!lish this research.

A !erson 9ho has al9a-s encoura%ed me to9ards !ositi'e and used to sa- ,othin& can be

impossible if you are ;or


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C(AP%! 1

+,%#-UC%+#,


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+ntroduction

Bread.

Bread is a sta!le food!re!ared from a dou%h of flourand 9ater& usuall- b-bain%.,hrou%hout

recorded histor- it has been !o!ular around the 9orld and is one of humanit-s oldest foods&

ha'in% been of im!ortance since the da9n ofa%riculture.

,here are indefinitel- man- combinations and !ro!ortions of t-!es of flour and other in%redients&

and also of radicall- different traditional reci!es and modes of !re!aration of bread. As a result

one finds 9ide 'arieties of t-!es& sha!es& si(es& and te?tures of breads in 'arious re%ions. Bread

ma- be lea'enedb- man- different !rocesses ran%in% from reliance on naturall- occurrin%

microbes for e?am!le insourdou%hreci!es@ to hi%h"!ressure artificial aeration durin%

!re!aration andCor bain%. 7o9e'er& some !roducts sim!l- are left unlea'ened& either for

!reference& or for traditional or reli%ious reasons. Man- non"cereal in%redients ma- be included&

ran%in% from fruits and nuts to 'arious fats. $ommercial bread in !articular commonl- contains

additi'es& some of them non"nutritional& to im!ro'e fla'or& te?ture& colour& or shelf life.

e!endin% on local custom and con'enience& bread ma- be ser'ed in 'arious forms at an- meal

of the da-. t also is eaten as a snac& or used as an in%redient in other culinar- !re!arations& such

as fried items coated in crumbs to !re'ent sticin%& or the bland main com!onent of abread

!uddin%& orstuffin%>sdesi%ned to fill ca'ities or retain /uices that other9ise mi%ht dri! a9a-.

Partl- because of the immemorial 9orld9ide im!ortance of bread as a basic foodstuff&

traditionall- a food often hard come b-& bread has taen on a social and emotional si%nificance

be-ond its im!ortance in nutritionD it !la-s essential roles in reli%ious rituals and secular culture.

ts !rominence in dail- life is reflected in lan%ua%e& 9here it a!!ears in !ro'erbs EBread falls on

the buttered side.E@ collo1uial e?!ressions E7e stole the bread from m- mouth.E@ in !ra-er
http://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Agriculture#Historyhttp://en.wikipedia.org/wiki/Leavenhttp://en.wikipedia.org/wiki/Sourdoughhttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Stuffinghttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Agriculture#Historyhttp://en.wikipedia.org/wiki/Leavenhttp://en.wikipedia.org/wiki/Sourdoughhttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Stuffing


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E#i'e us this da- our dail- bread.E@ and e'en in the et-molo%- of 9ords such as Ecom!anionE

and Ecom!an-E literall- those 9ho eatCshare bread 9ith -ou@.

!tymolo&y

,he 9ord itself& :ld 8n%lishbread& is common in 'arious forms to man-#ermanic lan%ua%es&

such as Frisianbrae& utchbroodermanBroth&S9edishbrood& andNor9e%ianand

anish broodD it has been claimed to be deri'ed from the root ofbre9. t ma- be connected 9ith

the root of brea& for its earl- uses are confined to broen !ieces or bits of bread&

the Latincrustum& and it 9as not until the +)th centur- that it too the !laceas the %eneric

name for breadof half hairs in #othicG modern 8n%lish loaf@& 9hich a!!ears to be the

oldest ,eutonic name. :ld 7i%h #erman heli?H+I and modern #ermanLab deri'e from

thisProto"#ermanic9ord for EloafE& 9hich 9as borro9ed into Sla'ic

Polishchleb&Russianale@ and Finnie Finnishlea!& 8stonianlei@ lan%ua%es as 9ell.

n man- cultures& bread is a meta!horfor basic necessities and li'in% conditions in %eneral. For

e?am!le& a Ebread"9innerE is a households main economic contributor and has little to do 9ith

actual bread"!ro'ision. ,his is also seen in the !hrase E!uttin% bread on the tableE. ,he Roman

!oet u'enal satirised su!erficial !oliticians and the !ublic as carin% onl- for E!anem et

circensesE bread and circuses@. nRussiain +J+K& the Bolshe'is !romised E!eace& land& and

bread.EH)IH*I,he term EbreadbasetE denotes an a%riculturall- !roducti'e re%ion.

n Sla'icculturesbread and salt is offered as a 9elcome to %uests. n ndia& lifes basic

necessities are often referred to as Eroti& a!ra aur maanE bread& cloth& and house@. n srael&the

most usual !hrase in 9or"related demonstrations is lehem& a'oda Ebread& 9orE@.

,he 9ord bread is commonl- used around the 9orld in 8n%lish"s!eain% countries as

as-non-mformone-as is the case 9ith the 9ord Edou%hE@. A remarable or re'olutionar-
http://en.wiktionary.org/wiki/companionhttp://en.wiktionary.org/wiki/companyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Gothic_languagehttp://en.wikipedia.org/wiki/Germanic_languageshttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Bread#cite_note-1http://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Proto-Germanichttp://en.wikipedia.org/wiki/Polish_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Metaphorhttp://en.wikipedia.org/wiki/Juvenalhttp://en.wikipedia.org/wiki/Bread_and_circuseshttp://en.wikipedia.org/wiki/Russian_Soviet_Federative_Socialist_Republichttp://en.wikipedia.org/wiki/Bread#cite_note-2http://en.wikipedia.org/wiki/Bread#cite_note-3http://en.wikipedia.org/wiki/Breadbaskethttp://en.wikipedia.org/wiki/Slavic_peopleshttp://en.wikipedia.org/wiki/Bread_and_salthttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Israelhttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/Synonymhttp://en.wikipedia.org/wiki/Moneyhttp://en.wikipedia.org/wiki/Doughhttp://en.wiktionary.org/wiki/companionhttp://en.wiktionary.org/wiki/companyhttp://en.wikipedia.org/wiki/Old_English_languagehttp://en.wikipedia.org/wiki/Germanic_languagehttp://en.wikipedia.org/wiki/West_Frisian_languagehttp://en.wikipedia.org/wiki/Dutch_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Swedish_(language)http://en.wikipedia.org/wiki/Norwegian_languagehttp://en.wikipedia.org/wiki/Brewinghttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Gothic_languagehttp://en.wikipedia.org/wiki/Germanic_languageshttp://en.wikipedia.org/wiki/Old_High_Germanhttp://en.wikipedia.org/wiki/Bread#cite_note-1http://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Proto-Germanichttp://en.wikipedia.org/wiki/Polish_languagehttp://en.wikipedia.org/wiki/Russian_languagehttp://en.wikipedia.org/wiki/Finnish_(language)http://en.wikipedia.org/wiki/Estonian_languagehttp://en.wikipedia.org/wiki/Metaphorhttp://en.wikipedia.org/wiki/Juvenalhttp://en.wikipedia.org/wiki/Bread_and_circuseshttp://en.wikipedia.org/wiki/Russian_Soviet_Federative_Socialist_Republichttp://en.wikipedia.org/wiki/Bread#cite_note-2http://en.wikipedia.org/wiki/Bread#cite_note-3http://en.wikipedia.org/wiki/Breadbaskethttp://en.wikipedia.org/wiki/Slavic_peopleshttp://en.wikipedia.org/wiki/Bread_and_salthttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Israelhttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/Synonymhttp://en.wikipedia.org/wiki/Moneyhttp://en.wikipedia.org/wiki/Dough


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Pitais an ancient semi"lea'ened bread 9ides!read in the Middle 8ast& Le'ant and South 8astern

8uro!e.


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h-dro?-!ro!-l meth-lcellulose 7PM$@& corn starch& or e%%s are used to com!ensate for the lac

of %luten.

Preparation

A baer !re!ares -easted dinner rolls.

ou%h>s are usuall-baed& but in some cuisines breads are steamed e.%.&mantou@& fried

e.%.&!uri@& or baed on an uncoiled fr-in% !ane.%.& tortillas@. t ma- be lea'enedor unlea'ened

e.%.mat(o@. Salt&fatand lea'enin% a%entssuch as-east andbain% sodaare common

in%redients& thou%h bread ma- contain other in%redients& such

as mil& e%%&su%ar&s!ice& fruitsuch as raisins@&'e%etablessuch as onion@& nutssuch

as 9alnuts@ or seeds such as!o!!-@. Referred to collo1uiall- as the Estaff of lifeE& bread has

been !re!ared for at least *0&000 -ears. ,he de'elo!ment of lea'ened bread can !robabl- also be

traced to !rehistoric times. Sometimes& the 9ord bread refers to a s9eetened loaf cae& often

containin% a!!ealin% in%redients lie dried fruit&chocolate chi!s& nuts or s!ices& such as bread&

banana or %in%erbread.

Fresh bread is !ri(ed for its taste& aroma& 1ualit-& a!!earance and te?ture. Retainin% its freshness

is im!ortant to ee! it a!!eti(in%. Bread that has stiffened or dried !ast its !rime is said to

bestale. Modern bread is sometimes 9ra!!ed in!a!eror!lastic film or stored in a container
http://en.wikipedia.org/wiki/Bakedhttp://en.wikipedia.org/wiki/Steamed_breadhttp://en.wikipedia.org/wiki/Mantouhttp://en.wikipedia.org/wiki/Puri_(food)http://en.wikipedia.org/wiki/Frying_panhttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Matzohttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Walnuthttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Poppy_seedhttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Chocolate_chipshttp://en.wikipedia.org/wiki/Gingerbreadhttp://en.wikipedia.org/wiki/Stalinghttp://en.wikipedia.org/wiki/Paperhttp://en.wikipedia.org/wiki/Plastichttp://en.wikipedia.org/wiki/File:Tortillas_de_rescoldo.jpghttp://en.wikipedia.org/wiki/Bakedhttp://en.wikipedia.org/wiki/Steamed_breadhttp://en.wikipedia.org/wiki/Mantouhttp://en.wikipedia.org/wiki/Puri_(food)http://en.wikipedia.org/wiki/Frying_panhttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Matzohttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Yeast_(baking)http://en.wikipedia.org/wiki/Baking_sodahttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Walnuthttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Poppy_seedhttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Chocolate_chipshttp://en.wikipedia.org/wiki/Gingerbreadhttp://en.wikipedia.org/wiki/Stalinghttp://en.wikipedia.org/wiki/Paperhttp://en.wikipedia.org/wiki/Plastic


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such as abreadbo?to reduce dr-in%. Bread that is e!t in 9arm& moist en'ironments is !rone to

the %ro9th of mold.Bread e!t at lo9 tem!eratures& in a refri%eratorfor e?am!le& 9ill de'elo!

mold %ro9th more slo9l- than bread e!t at room tem!erature& but 9ill turn stale 1uicl- due

toretro %radation.

,he soft& inner !art of bread is no9n tobaersand other culinar- !rofessionals as the crumb&

9hich is not to be confused 9ith small bits of bread that often fall off& called crumbs. ,he outer

hard !ortion of bread is called the crust. ,he crumbs te?ture is %reatl- determined b- the 1ualit-

of the!oresin the bread.

*ormulation

Professional baer reci!es are stated usin% a notation calledbaers !ercenta%e. ,he amount of

flour is de'oted to be +00O& and the amounts of the other in%redients are e?!ressed as a

!ercenta%e of that amount b- 9ei%ht. Measurement b- 9ei%ht is more accurate and consistent

than measurement b- 'olume& !articularl- for dr- in%redients.

,he !ro!ortion of 9ater to flour is the most im!ortant measurement in a bread reci!e& as it

affects te?ture and crumbs the most. 7ard 3S 9heat flours absorbabout 6)O 9ater& 9hile softer

9heat flours absorb about 56O.H+4I$ommon table breads made from these dou%h result in a

finel- te?tured& li%ht bread. Most artisan bread formulas contain an-9here from 60 to K5O

9ater. n -east breads& the hi%her 9ater !ercenta%es result in more $:) bubbles and a coarser

bread crumb. :ne !ound 450 %@ of flour 9ill -ield a standard loaf of bread or t9o French

loa'es.

$alcium !ro!ionateis commonl- added b- commercial baeries to retard the %ro9th of molds.
http://en.wikipedia.org/wiki/Breadboxhttp://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Refrigeratorhttp://en.wikipedia.org/wiki/Retrogradation_(starch)http://en.wikipedia.org/wiki/Bakerhttp://en.wikipedia.org/wiki/Culinary_professionalhttp://en.wikipedia.org/wiki/Pores_(bread)http://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Farinograph#Methodhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Bread#cite_note-14http://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Calcium_propionatehttp://en.wikipedia.org/wiki/Breadboxhttp://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Refrigeratorhttp://en.wikipedia.org/wiki/Retrogradation_(starch)http://en.wikipedia.org/wiki/Bakerhttp://en.wikipedia.org/wiki/Culinary_professionalhttp://en.wikipedia.org/wiki/Pores_(bread)http://en.wikipedia.org/wiki/Baker_percentagehttp://en.wikipedia.org/wiki/Farinograph#Methodhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Bread#cite_note-14http://en.wikipedia.org/wiki/Grammehttp://en.wikipedia.org/wiki/Calcium_propionate


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*lour

Flouris a !roduct made from %rain that has been %round to a !o9der- consistenc-. Flour

!ro'ides the !rimar- structure to the final baed bread.


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breads.H+6IReci!es that use steam as the !rimar- lea'enin% method ma- ha'e a li1uid content in

e?cess of + !art li1uid to + !art flour. nstead of 9ater& other t-!es of li1uids& such as dair-

!roducts& fruit /uices& or beer& ma- be usedD the- contribute additional s9eeteners& fats& or

lea'enin% com!onents& as 9ell as 9ater.

)eavenin&

A dou%h trou%h once used for lea'enin% bread from Abe dour $astle& Fife& Scotland.

Lea'enin%is the !rocess of addin% %as to dou%h before or durin% bain% to !roduce a li%hter&

more easil- che9ed bread. Most bread consumed in the


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"east

Man- t-!es of bread are lea'ened b- -east. ,he -east most commonl- used for lea'enin% bread

is Saccharom-ces cere'isiae& the same s!ecies used for bre9in% alcoholic be'era%es. ,his -east

ferments some of thecarboh-dratesin the flour& includin% an- su%ar& !roducin%carbon dio?ide.

Most baers in the 3.S. lea'en their dou%h 9ith commerciall- !roducedbaers -east.Baers

-east has the ad'anta%e of !roducin% uniform& 1uic& and reliable results& because it is obtained

from a!ure culture. Man- artisan baers !roduce their o9n -east b- !re!arin% a %ro9th culture

that the- then use in the main% of bread.


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use onl- a minimal amount of baers -east& 9hich 9as scarce and e?!ensi'e 9hen it first

became a'ailable. Most -easted !re"ferments fall into one of three cate%oriesG E!olishE or

E!oulicheE& a loose"te?tured mi?ture com!osed of rou%hl- e1ual amounts of flour and 9ater b-

9ei%ht@D Ebi%aE& a stiff mi?ture 9ith a hi%her !ro!ortion of flourD and E!Qte fermenteE& 9hich is

sim!l- a !ortion of dou%h reser'ed from a !re'ious batch. Sourdou%h also no9n as Ele'ainE or

Enatural lea'enE@ taes the !re"ferment method a ste! further& mi?in% flour and 9ater to allo9

naturall- occurrin% -east and bacteria to !ro!a%ate usuall- Saccharom-ces e?i%uus& 9hich is

more acid"tolerant than S. cere'isiae and 'arious s!ecies of Lactobacillus@.

ou%h before first risin%. ou%h after first risin%.ou%h after!roofin%in tin& read- to

bae.

Sourdou&h
http://en.wikipedia.org/wiki/Biga_(bread_baking)http://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Proofing_(baking_technique)http://en.wikipedia.org/wiki/File:Risen_bread_dough_in_tin.jpghttp://en.wikipedia.org/wiki/File:Breaddough2.jpghttp://en.wikipedia.org/wiki/File:Breaddough1.jpghttp://en.wikipedia.org/wiki/Biga_(bread_baking)http://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Proofing_(baking_technique)


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Sourdou%h loa'es

Sourdou%h is a t-!e of bread !roduced b- a lon% fermentation of dou%h usin% naturall- occurrin%

-easts and lactobacilli. n com!arison 9ith breads made 9ith culti'ated -east& it usuall- has a

mildl- sour taste because of the lactic acid !roduced b- the lactobacilli.

Sourdou%h breads are made 9ith a sourdou%h starter 9hich differs from starters made 9ith

baers -east@. ,he starter culti'ates -east and lactobacilli in a mi?ture of flour and 9ater&

main% use of the microor%anisms alread- !resent on flourD it does not need an- added -east. A

starter ma- be maintained indefinitel- b- re%ular additions of flour and 9ater. Some baers ha'e

starters se'eral %enerations old& 9hich are said to ha'e a s!ecial taste or te?ture. t is !ossible to

obtain e?istin% starter cultures to be%in a ne9 one.

At one time& all -east"lea'ened breads 9ere sourdou%hs. ,he lea'enin% !rocess 9as not

understood until the +Jth centur-& 9hen -east 9as first identified. Since then& strains of

Saccharom-ces cere'isiae ha'e been bred for their reliabilit- and s!eed of lea'enin% and sold as

Ebaers -eastE. Baers -east 9as ado!ted for the sim!licit- and fle?ibilit- it introduced to bread

main%& ob'iatin% the len%th- culti'ation of a sourdou%h starter.


22/75

this is 9here toda-s decorati'e slashin% of bread loa'es ori%inates from@ and taen to the

communal o'en to bae. ,hese communal o'ens 9ith time e'ol'ed into the modern baer-.

Steam

,he ra!id e?!ansion of steam !roduced durin% bain% lea'ens the bread& 9hich is as sim!le as it

is un!redictable. ,he best no9n steam"lea'ened bread is the!o!o'er. Steam"lea'enin% is

un!redictable since the steam is not !roduced until the bread is baed.

Steam lea'enin% ha!!ens re%ardless of the risin% a%ents bain% soda& -east& bain% !o9der& sour

dou%h& beaten e%% 9hites& etc.@.

,he lea'enin% a%ent either contains air bubbles or %enerates carbon dio?ide.

,he heat 'a!ori(es the 9ater from the inner surface of the bubbles 9ithin the dou%h.

,he steam e?!ands and maes the bread rise.

,his is the main factor in the rise of bread once it has been !ut in the o'en. H+KI$:)%eneration& on

its o9n& is too small to account for the rise. 7eat ills bacteria or -east at an earl- sta%e& so the

$:)%eneration is sto!!ed.

Bread improvers

Bread im!ro'ersand dou%h conditionersare often used in !roducin% commercial breads to

reduce the time needed for risin% and to im!ro'e te?ture and 'olume. $hemical substances

commonl- used as bread im!ro'ers include ascorbic acid& h-drochloride&sodium met

bisulfate&ammonium chloride&'arious!hos!hates& am-lase&and!rotease.

Salt is one of the most common additi'es used in !roduction. n addition to enhancin% fla'or and

restrictin% -east acti'it-& salt affects the crumb and the o'erall te?ture b- stabili(in% and

stren%thenin% H)+I the %luten. Some artisan baers are fore%oin% earl- addition of salt to the
http://en.wikipedia.org/wiki/Popoverhttp://en.wikipedia.org/wiki/Popoverhttp://en.wikipedia.org/wiki/Bread#cite_note-17http://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Bread_improverhttp://en.wikipedia.org/wiki/Dough_conditionerhttp://en.wikipedia.org/wiki/Ascorbic_acidhttp://en.wikipedia.org/wiki/Hydrochloridehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Ammonium_chloridehttp://en.wikipedia.org/wiki/Phosphatehttp://en.wikipedia.org/wiki/Amylasehttp://en.wikipedia.org/wiki/Proteasehttp://en.wikipedia.org/wiki/Bread#cite_note-21http://en.wikipedia.org/wiki/Popoverhttp://en.wikipedia.org/wiki/Bread#cite_note-17http://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Bread_improverhttp://en.wikipedia.org/wiki/Dough_conditionerhttp://en.wikipedia.org/wiki/Ascorbic_acidhttp://en.wikipedia.org/wiki/Hydrochloridehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Sodium_metabisulfatehttp://en.wikipedia.org/wiki/Ammonium_chloridehttp://en.wikipedia.org/wiki/Phosphatehttp://en.wikipedia.org/wiki/Amylasehttp://en.wikipedia.org/wiki/Proteasehttp://en.wikipedia.org/wiki/Bread#cite_note-21


23/75

dou%h& and are 9aitin% until after a )0"minute ErestE. ,his is no9n as anautol-se H))Iand is

done 9ith both refined and 9hole"%rain flours.

Properties

Chemical composition

n 9heat&!henol com!ounds are mainl- found in hullsin the form of insoluble bound ferulic

acid9here it is rele'ant to 9heat resistance to fun%al diseases.

R-e breadcontains!henolacidsand ferulic acid deh-drodimers.

,hree natural !henol%l-cosides& secoisolariciresinol di%lucoside&!"coumaric acid

%l-cosideandferulic acid %l-coside& can be found in commercial breads containin% fla?seed.

Servin& and consumption

Salmon cream cheese sand9iches

Bread can be ser'ed at man- tem!eraturesD once baed& it can subse1uentl- betoasted. t is most

commonl- eaten 9ith the hands& either b- itself or as a carrier for other foods. Bread can be

di!!ed into li1uids such as%ra'-& oli'e oil& or sou!D it can be to!!ed 9ith 'arious s9eet and

sa'or- s!reads& or used to maesand9ichescontainin% m-riad 'arieties of meats& cheeses&

'e%etables& and condiments.

Bread ma- also be used as an in%redient in other culinar- !re!arations& such as the use

ofbreadcrumbsto !ro'ide crunch- crusts or thicen sauces& s9eet or sa'our-bread !uddin%s& or

as a bindin% a%ent in sausa%es and other %round meat !roducts.

,utritional si&nificance

Nutritionall-& bread is no9n as an am!le source for the %rains cate%or- of nutrition. Ser'in%

si(e of bread is standard throu%h ounces& countin% one slice of bread 9hite !rocessed bread@ as
http://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Bread#cite_note-22http://en.wikipedia.org/wiki/Bread#cite_note-22http://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Natural_phenolhttp://en.wikipedia.org/wiki/Hull_(botany)http://en.wikipedia.org/wiki/Ferulic_acidhttp://en.wikipedia.org/wiki/Ferulic_acidhttp://en.wikipedia.org/wiki/Rye_breadhttp://en.wikipedia.org/wiki/Phenolic_acidhttp://en.wikipedia.org/wiki/Phenolic_acidhttp://en.wikipedia.org/wiki/Phenolic_acidhttp://en.wikipedia.org/wiki/Ferulic_acid_dehydrodimerhttp://en.wikipedia.org/wiki/Natural_phenolhttp://en.wikipedia.org/wiki/Natural_phenolhttp://en.wikipedia.org/wiki/Secoisolariciresinol_diglucosidehttp://en.wikipedia.org/wiki/P-coumaric_acid_glucosidehttp://en.wikipedia.org/wiki/P-coumaric_acid_glucosidehttp://en.wikipedia.org/w/index.php?title=Ferulic_acid_glucoside&action=edit&redlink=1http://en.wikipedia.org/w/index.php?title=Ferulic_acid_glucoside&action=edit&redlink=1http://en.wikipedia.org/wiki/Temperaturehttp://en.wikipedia.org/wiki/Toasthttp://en.wikipedia.org/wiki/Gravyhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Breadcrumbhttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Autolysehttp://en.wikipedia.org/wiki/Bread#cite_note-22http://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Natural_phenolhttp://en.wikipedia.org/wiki/Hull_(botany)http://en.wikipedia.org/wiki/Ferulic_acidhttp://en.wikipedia.org/wiki/Ferulic_acidhttp://en.wikipedia.org/wiki/Rye_breadhttp://en.wikipedia.org/wiki/Phenolic_acidhttp://en.wikipedia.org/wiki/Ferulic_acid_dehydrodimerhttp://en.wikipedia.org/wiki/Natural_phenolhttp://en.wikipedia.org/wiki/Secoisolariciresinol_diglucosidehttp://en.wikipedia.org/wiki/P-coumaric_acid_glucosidehttp://en.wikipedia.org/wiki/P-coumaric_acid_glucosidehttp://en.wikipedia.org/w/index.php?title=Ferulic_acid_glucoside&action=edit&redlink=1http://en.wikipedia.org/wiki/Temperaturehttp://en.wikipedia.org/wiki/Toasthttp://en.wikipedia.org/wiki/Gravyhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Breadcrumbhttp://en.wikipedia.org/wiki/Bread_puddinghttp://en.wikipedia.org/wiki/Sausage


24/75

+ o(. Also& bread is considered a %ood source of carboh-drates throu%h the 9hole %rains&

nutrients such as ma%nesium& iron& selenium& B 'itamins& and dietar- fiber. As !art of the )0+0

ietar- #uidelines for Americans&H)6Iit is recommended to mae at least half of the

recommended total %rain intae as 9hole %rains and to o'erall increase 9hole %rains intae.

ifferent t-!es of bread as +00O 9hole %rain& refined"%rain& or !artl- 9hole"%rain !roducts all

e?ist mostl- as a necessar- !art of the diet.

Shelf life

n )00J& a natural !reser'ati'e for e?tendin% the shelf life of bread for u! to t9o 9ees as

o!!osed to a fe9 da-s@ had been !atented and licensed to Puratos& a Bel%ium"based bain%

in%redients com!an- that su!!lies to more than +00 countries. ,he breathrou%h 9as !ioneered

b- Prof 8le Arendt at the 3ni'ersit- $olle%e $or 3$$@ b- incor!oratin% into the bread a

lactic acid bacteria strain 9hich also E!roduces a fine crumb te?tureE and Eim!ro'es the fla'our&

'olume and nutritional 'alue of the food as 9ell.E Prior to this& EAbout )0O of all bread is

thro9n out due to shelf"life issues.EH)KI

Crust

,he bread crust is formed from surface dou%h durin% the cooin% !rocess. t is hardened and

bro9ned throu%h the Mallardreactionusin% the su%ars and amino acids and the intense heat at

the bread surface. ,he nature of a breads crust differs de!endin% on the t-!e of bread and the

9a- it is baed. $ommercial bread is baed usin% /ets that direct steam to9ard the bread to hel!

!roduce a desirable crust.

,he crust of most bread is less soft& and more com!le?l- and intensel- fla'ored& than the rest&

and /ud%ments 'ar- amon% indi'iduals and cultures as to 9hether it is therefore the less !alatable
http://en.wikipedia.org/wiki/Bread#cite_note-26http://en.wikipedia.org/wiki/Bread#cite_note-27http://en.wikipedia.org/wiki/Maillard_reactionhttp://en.wikipedia.org/wiki/Maillard_reactionhttp://en.wikipedia.org/wiki/Bread#cite_note-26http://en.wikipedia.org/wiki/Bread#cite_note-27http://en.wikipedia.org/wiki/Maillard_reaction


25/75

or the more fla'orful !art of a !articular st-le of bread. Some manufacturers& includin% as of

Se!tember )00J Sara Lee& maret traditional andcrestlessbreads.

,he first and last slices of a loaf or a slice 9ith a hi%hratioof crust"area to 'olume com!ared to

others of the same loaf@ are sometimes referred to as the heel or the crust of the loaf.H)I

:ld 9i'es talessu%%est that eatin% the bread crust maes a !ersons hair curlier. Additionall-& the

crust is rumored to be healthier than the rest. Some studies ha'e sho9n that this is true as the

crust has moredietar- fiberand antio?idants& notabl-!on-"l-sine.H)JIH*0I,he!on-"

l-sinefound in bread crust is bein% researched for its !otential colorectal cancerinhibitor-

!ro!erties.H*+IH*)I

8nou%h !eo!le en/o- eatin% sand9iches 9ithout the crust that the sealed crustless sand9ich9as

created.

Cultural si&nificance

Bread has a si%nificance be-ond mere nutrition in man- cultures in the


26/75


27/75

!la-ers lie Braeman>s& Pri-a& 9alit-& $ham!ion etc and Multinationals lie Smithline&

Saralee& 7ein( & Nastle and 3nited Biscuits.

Britannia is the lar%est manufacturer& maret leader in or%ani(ed biscuit and baer- !roduct

maret in ndia. Biscuit contribute to more than 0O of Britannia>s total turno'er. :ther

!roducts include bread and caes. Britannia di'ersified into dair- !roducts in +JJK 9ith

!rocessed cheese and dair- 9hitener. baset include Monaco& rac ac& Marie&

7ide n See& $heeslin%s& effs& Si?er and Fun $entre.

,he entries of MN$>s ha'e not !osted a different thereat to both com!an- as theses MN$>s ha'e

!ositioned their brand in !remium se%ment. Both the com!an- are a%%ressi'e in ne9 launches

and maretin% durin% last t9o -ear antici!atin% the com!etition. Britannia has also ac1uired

9alit- Biscuits& %ainin% a stron% foothold in the southern maret& 8ffecti'e and inno'atin%

ad'ertisin% strate%- has hel!ed Britannia to boost their to! line %ro9th.


28/75

A brandis a collection of e?!eriences and associations connected 9ith a ser'ice& a !erson or an-

other entit-. Brands ha'e become increasin%l- im!ortant com!onents of culture and the

econom-& no9 bein% described as Ecultural accessories and !ersonal !hiloso!hiesE.

Some !eo!le distin%uish the !s-cholo%ical as!ect of a brand from the e?!eriential as!ect. ,he

e?!eriential as!ect consists of the sum of all !oints of contact 9ith the brand and is no9n as the

brand eperience. ,he !s-cholo%ical as!ect& sometimes referred to as the brand ima&e& is a

s-mbolic construct created 9ithin the minds of !eo!le and consists of all the information and

e?!ectations associated 9ith a !roduct or ser'ice.

Peo!le en%a%ed in brandin% see to de'elo! or ali%n the e?!ectations behind the brand

e?!erience see also brand !romise@& creatin% the im!ression that a brand associated 9ith a

!roduct or ser'ice has certain 1ualities or characteristics that mae it s!ecial or uni1ue. A brand

is therefore one of the most 'aluable elements in an ad'ertisin% theme& as it demonstrates 9hat

the brand o9ner is able to offer in the maret!lace. ,he art of creatin% and maintainin% a brand is

called brand mana%ement.

$areful brand mana%ement& su!!orted b- a cle'erl- crafted ad'ertisin% cam!ai%n& can be hi%hl-

successful in con'incin% consumers to !a- remarabl- hi%h !rices for !roducts 9hich are

inherentl- e?tremel- chea! to mae. ,his conce!t& no9n as creatin% 'alue& essentiall- consists

of mani!ulatin% the !ro/ected ima%e of the !roduct so that that the consumer sees the !roduct as

bein% 9orth the amount that the ad'ertiser 9ants himCher to see& rather than a more lo%ical

'aluation that com!rises an a%%re%ate of the cost of ra9 materials& !lus the cost of manufacture&

!lus the cost of distribution. Modern 'alue"creation brandin%"and"ad'ertisin% cam!ai%ns are

hi%hl- successful at inducin% consumers to !a-& for e?am!le& 50 dollars for a ,"shirt that cost a


29/75

mere 50 cents to mae& or 5 dollars for a bo? of breafast cereal that contains a fe9 cents 9orth

of 9heat.

A brand 9hich is 9idel- no9n in the maret!lace ac1uires brand reco&nition.


30/75

*. Based in Ban%alore Britannia ndustries Ltd is re!uted as bein% one of the to! biscuit brands in

ndia. ,he com!an- 9as established 9a- bac in +J) and till toda- has mana%ed to maintain a

distincti'e !osition in the ndian biscuit industr- s!eciall- 9ith its most !o!ular brand called

,i%er. Britannia holds a *O maret share in the biscuit industr- in ndia. Britannia ndustries

Ltd. G Net sales for F )00"0J are Rs *&++).) $r. For F 0K"0 biscuits recorded sales of Rs.

)&*)J.J $r.e- Products ,i%er& #ood a-& Bourbon& 50"50& ,reat& Mil Biis&Marie #old&

Nutri$hoice& ,ime !ass& Little 7earts

4. Founded in +J)J& Parle Products P't. Ltd rans amon% the to! biscuit brands in ndia. ,he

com!an- has K manufacturin% units of its o9n and5+ manufacturin% units on contract.

Accountin% for about *0"*5O of maret share in the biscuit industr- . e- Products G Parle " # &

7ide and See &rac/ac &7ide See Milano& Ma%i? &i%esti'e Marie &Monaco &Parle

Marie &reams &Mil Shati &Parle)0")0 $ooies olden arcs &Nimin &reams #old &$ho?

&Monaco eera

5. Sur-a Food A%ro Ltd manufacturin% and sells biscuits under the brandPri-a%old. $ounted

as amon% the to! biscuit brands in ndia Pri-a%old isconsidered to be one of the best e'enin% tea

biscuits. ,he $om!an- hasthree manufacturin% units located in #reater Noida& Lucno9 and

Surat.e- Products G $lassic $ream & Butter Bite &ids $ream &Bourbon &Bi%Boss &Marie Lite

&Ma%ic #old &$N$ &$heese $racer &Snacs Ui% Ua% &on&$oconut $runch &$hee( Bit $lassic

Salt &$hat!ata

6. ,he famous ,$ #rou! 'entured into the biscuits maret in ul- )00*9ith the introduction of

the Sunfeast ran%e of biscuits. Sunfeastcurrentl- holds a maret share of V+0O is surel- on its

9a- to becomin% ato! biscuit brand in ndiae- Products G Sunfeast Mil- Ma%ic &Sunfeast

Marie Li%ht &Sunfeast#olden Baer- &Sunfeast ar Fantas- &Sunfeast ream $ream


31/75

&SunfeastSnac- &Sunfeast s9eet n salt &Sunfeast Nice &Sunfeast Benne 2itaFla?seed Biscuits

&Sunfeast S!ecial

K. Anmol Biscuits Ltd G Anmol is a !o!ular brand of eastern northernre%ion& ha'in%

manufacturin% facilities in


32/75

*amily

s!ecifications throu%h our combination of local maret no9led%e& 9orld9ide tradin% sills

and technical resources.

:ur ran%e of oils includes +00O Sunflo9er& $anola& 2e%etable :il amon%st others 9hich can all

be used for cooin%& bain%& fr-in%& salads and sauce. All our oil is cholesterol free& %mo free&

rich in ome%a three& as 9e 'alue the im!ortance of nutritional benefits& main% ,he Famil- :il a

health- and 9holesome choice.

:ur ran%e of breads include $hallah& Me(onos


33/75

.issions 3 .ethods


34/75

b- these methods.


35/75

Classic *rench bread' boule4

Bread is also made from the flour of other 9heat s!ecies

includin%durum& s!eltand emmer@& r-e&barle-&mai(ecorn@& and oats& usuall-& but not al9a-s&

in combination 9ith 9heat flour. S!elt bread inelbrot@ continues to be 9idel- consumed in

#erman-& and emmer bread 9as a sta!le food in ancient 8%-!t.$anadian breadis no9n for its

heartier consistenc- due to hi%h !rotein le'els in $anadian flour.

Pitais an ancient semi"lea'ened bread 9ides!read in the Middle 8ast& Le'ant and South 8astern

8uro!e.


36/75

am-lase content. :ther fla'our com!onents are im!arted from !artial fermentation due to the

!articular maltin% !rocess used and to Maillard reactionson flain% and toastin%.

R-e breadis made 9ith flour from r-e %rain of 'ar-in% le'els. t is hi%her in fiber than man-

common t-!es of bread and is often darer in color and stron%er in fla'or. t is !o!ular

inScandina'ia& #erman-& Finland&the Baltic States&andRussia.

3nlea'ened bread ormat(o& used for the e9ishfeast ofPasso'er& does not include -east& so it

does not rise.

Sourdou&h bread is made ;ith a starter4

Flatbreadis often sim!le& made 9ith flour& 9ater& and salt& and then formed into flattened dou%hD

most are unlea'ened& made 9ithout -east or sourdou%h culture& thou%h some are made 9ith

-east.

$ris! breadis a flat and dr- t-!e of bread orcracer& containin% mostl- r-eflour.

7em!bread includes stron%l- fla'ored hem! flour or seeds. 7em! has been used for thousands

of -ears in traditional $hinese medicine.H++I7em! flour is the b-"!roduct from !ressin% the oil

from the seeds and millin% the residue. t is !erishable and stores best in the free(er. 7em!

dou%h 9ont rise due to its lac of %luten& and for that reason it is best mi?ed 9ith other flours. A

5G+ ratio of 9heat"to"hem! flour !roduces a heart-& nutritious loaf hi%h in !rotein and essential

fatt- acids.H+)I7em! seeds ha'e a relati'el- hi%h oil content of )5*5O& and can be added at a

rate u! to +5O of the 9heat flour. ,heoilsome%a"6"to"ome%a"* ratiolies in the ran%e of )G+"to"
http://en.wikipedia.org/wiki/Maillard_reactionhttp://en.wikipedia.org/wiki/Rye_breadhttp://en.wikipedia.org/wiki/Scandinaviahttp://en.wikipedia.org/wiki/Scandinaviahttp://en.wikipedia.org/wiki/Finlandhttp://en.wikipedia.org/wiki/Finlandhttp://en.wikipedia.org/wiki/Baltic_Stateshttp://en.wikipedia.org/wiki/Baltic_Stateshttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Matzohttp://en.wikipedia.org/wiki/Matzohttp://en.wikipedia.org/wiki/Jewishhttp://en.wikipedia.org/wiki/Passoverhttp://en.wikipedia.org/wiki/Passoverhttp://en.wikipedia.org/wiki/Sourdough_breadhttp://en.wikipedia.org/wiki/Bread_starterhttp://en.wikipedia.org/wiki/Flatbreadhttp://en.wikipedia.org/wiki/Flatbreadhttp://en.wikipedia.org/wiki/Crisp_breadhttp://en.wikipedia.org/wiki/Cracker_(food)http://en.wikipedia.org/wiki/Cracker_(food)http://en.wikipedia.org/wiki/Ryehttp://en.wikipedia.org/wiki/Hemphttp://en.wikipedia.org/wiki/Traditional_Chinese_medicinehttp://en.wikipedia.org/wiki/Traditional_Chinese_medicinehttp://en.wikipedia.org/wiki/Bread#cite_note-11http://en.wikipedia.org/wiki/Bread#cite_note-11http://en.wikipedia.org/wiki/Essential_fatty_acidhttp://en.wikipedia.org/wiki/Essential_fatty_acidhttp://en.wikipedia.org/wiki/Bread#cite_note-12http://en.wikipedia.org/wiki/Bread#cite_note-12http://en.wikipedia.org/wiki/Hemp_oilhttp://en.wikipedia.org/wiki/Hemp_oilhttp://en.wikipedia.org/wiki/Omega-3_fatty_acid#The_omega-6_to_omega-3_ratiohttp://en.wikipedia.org/wiki/Maillard_reactionhttp://en.wikipedia.org/wiki/Rye_breadhttp://en.wikipedia.org/wiki/Scandinaviahttp://en.wikipedia.org/wiki/Finlandhttp://en.wikipedia.org/wiki/Baltic_Stateshttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Matzohttp://en.wikipedia.org/wiki/Jewishhttp://en.wikipedia.org/wiki/Passoverhttp://en.wikipedia.org/wiki/Sourdough_breadhttp://en.wikipedia.org/wiki/Bread_starterhttp://en.wikipedia.org/wiki/Flatbreadhttp://en.wikipedia.org/wiki/Crisp_breadhttp://en.wikipedia.org/wiki/Cracker_(food)http://en.wikipedia.org/wiki/Ryehttp://en.wikipedia.org/wiki/Hemphttp://en.wikipedia.org/wiki/Traditional_Chinese_medicinehttp://en.wikipedia.org/wiki/Bread#cite_note-11http://en.wikipedia.org/wiki/Essential_fatty_acidhttp://en.wikipedia.org/wiki/Essential_fatty_acidhttp://en.wikipedia.org/wiki/Bread#cite_note-12http://en.wikipedia.org/wiki/Hemp_oilhttp://en.wikipedia.org/wiki/Omega-3_fatty_acid#The_omega-6_to_omega-3_ratio


37/75


38/75

+mportance

+. ,hrou%h maret research 9e can found out ho9 much res!ondent use bread brands.

). n this 9a- 9e can found out 9hich bread brands are more !refer b- the res!ondent.

*. ,hrou%h sur'e- 9e can find out 9hat factors influence on customer for !urchase bread

brands .

4. ,hrou%h sur'e- !ublisher can found ho9 to de'elo! ne9 maret.

5. ,hrou%h maretin% research the !ublisher can found the better ser'ice !ro'ided to their

customer.

6. ,he stud- sho9s the !o!ularit- in the t-!e of celebrities e.%. s!ort man etc.@ home

!eo!le 9ant them in the ad'ertisement for the bread brands the- are usin%.

K. ,he researcher no9s the needs of bread brands.


39/75

Scope

,he term consumer beha'ior refers to the beha'ior that consumes dis!la- in searchin%

for& !urchasin%& usin%& e'aluatin% and dis!osin% of !roduct and ser'ices that the- e?!ect&

9ill satisf- their needs. $onsumers are hi%hl- com!le? indi'iduals& sub/ect to 'ariet- of

!s-cholo%ical and sociolo%ical needs a!art from their sur'i'al needs. Needs and !riorities

of different consumes se%ment differ drasticall-.

A brand is a collection of e?!eriences and associations connected 9ith a ser'ice& a

!erson or an- other entit-. Brands ha'e become increasin%l- im!ortant com!onents of

culture and the econom-& no9 bein% described as Ecultural accessories and !ersonal

!hiloso!hiesE.

Peo!le en%a%ed in brandin% see to de'elo! or ali%n the e?!ectations behind the brand

e?!erience see also brand !romise@& creatin% the im!ression that a brand associated 9ith

a !roduct or ser'ice has certain 1ualities or characteristics that mae it s!ecial or uni1ue.

A brand is therefore one of the most 'aluable elements in an ad'ertisin% theme& as it

demonstrates 9hat the brand o9ner is able to offer in the maret!lace. ,he art of creatin%

and maintainin% a brand is called brand mana%ement.

$onsumers ma- loo on brandin% as an im!ortant 'alue added as!ect of !roducts or

ser'ices& as it often ser'es to denote a certain attracti'e 1ualit- or characteristic see also

brand !romise@. From the !ers!ecti'e of brand o9ners& branded !roducts or ser'ices also


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command hi%her !rices.


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esearch .ethodolo&y

Research is a common lan%ua%e refers to a search of no9led%e. Research is scientific s-stematic

search for !ertinent information on a s!ecific to!ic& infect research is an art of scientific in'esti%ation.

Research Methodolo%- is a scientific 9a- to sol'e research !roblem. t ma- be understood as a science of

stud-in% ho9 research is don>t scientificall-. n it 9e stud- 'arious ste!s that are %enerall- ado!ted b-

researchers in stud-in% their research !roblem. t is necessar- for researchers to no9 not onl- no9

research method techni1ues but also technolo%-.

,he sco!e of Research Methodolo%- is 9ider than that of research methods.

,he research !roblem consists of series of closel- related acti'ities. At times& the first ste! determines the

nati'e of the last ste! to be undertaen.


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*. 8?!erimental research

!5P)#A%#" !S!AC(

,he ma/or !ur!oses of e?!lorator- studies are the identification of !roblems& the

more !recise Formulation of !roblems and the formulations of ne9 alternati'e courses of action.

,he desi%n of e?!lorator- studies is characteri(ed b- a %reat amount of fle?ibilit- and ad"hoc

'eracit-.

-!SC+P%+V! S%U-+!S

escri!ti'e research in contrast to e?!lorator- research is mared b- the !rior

formulation of s!ecific research ;uestions. ,he in'esti%ator alread- no9s a substantial

amount about the research !roblem. Perha!s as a Result of an e?!lorator- stud-& before the

!ro/ect is initiated. escri!ti'e research is also characteri(ed b- a Pre!lanned and structured

desi%n.

!5P!+.!,%A) -!S+G,

A casual desi%n in'esti%ates the cause and effect relationshi!s bet9een t9o or more

'ariables. ,he h-!othesis is tested and the e?!eriment is done. ,here are follo9in% t-!es of casual

desi%nsG

. After onl- desi%n

. Before after desi%n

. Before after 9ith control %rou! desi%n

2. Four %rou!s& si? studies desi%n


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2. After onl- 9ith control %rou! desi%n.

2. $onsumer !anel desi%n

2. 8?!osit facto desi%n

+n this survey + done a -escriptive Study4

B> -A%A C#))!C%+#, .!%(#-

P+.A" S!C#,-A"

irect !ersonal nter'ie9

ndirect !ersonal nter'ie9

nformation from corres!ondents #o't. !ublication

Mailed 1uestionnaire Re!ort $ommittees $ommissions

;uestion filled b- enumerators. Pri'ate Publication

Research nstitute

P+.A" -A%A

Published Sources 3n!ublished

Sources


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Sample ProcedureG n this stud- /ud%mental sam!lin% !rocedure is used. ud%mental sam!lin% is

!referred because of some limitation and the com!le?it- of the random sam!lin%. Area sam!lin% is used

in combination 9ith con'enience sam!lin% so as to collect the data from different re%ions of the cit- and

to increase reliabilit-.

Samplin& SizeG ,he sam!lin% si(e of the stud- is +00 users.

.ethod of the Samplin&F

Probability Samplin&

t is also no9n as random sam!lin%. 7ere& e'er- item of the uni'erse has an e1ual chance or !robabilit-

of bein% chosen for sam!le.

Probabilit- sam!lin% ma- be taen inform ofG

Simple andom Samplin&

A sim!le random sam!le %i'es each member of the !o!ulation an e1ual chance of bein% chosen. t is not

a ha!ha(ard sam!le as some !eo!le thinX :ne 9a- of achie'in% a sim!le random sam!le is to number

each element in the sam!lin% frame e.%. %i'e e'er-one on the 8lectoral re%ister a number@ and then use

random numbers to select the re1uired sam!le.

Random numbers can be obtained usin% -our calculator& a s!readsheet& !rinted tables of random numbers&

or b- the more traditional methods of dra9in% sli!s of !a!er from a hat& tossin% coins or rollin% dice.

Systematic andom Samplin&

,his is random sam!lin% 9ith a s-stemX From the sam!lin% frame& a startin% !oint is chosen at random&

and thereafter at re%ular inter'als.


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Stratified andom Samplin&


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$ud&ment Samplin&

,he sam!lin% techni1ue used here in !robabilit- Y Random Sam!lin%.

,he total sam!le si(e is +00 !rofiles.

+ have selected Probability samplin& method for this survey study4

-ata CollectionF " ata is collected from 'arious customers throu%h !ersonal interaction. S!ecific

1uestionnaire is !re!ared for collectin% data. ata is collected 9ith more interaction and formal

discussion 9ith different res!ondents and 9e collect data about preference of bread product by face

to face contact9ith the !ersons from 9hom the information is to be obtained no9n as informants@.

,he inter'ie9er ass them 1uestions !ertainin% to the sur'e- and collects the desired information.

%his is a descriptive research ;ith sample size 1004


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-ata analysis 3 interpretation

;u.+ them 9hich !aca%ed bread brand do -ou lie most=

a@ Famil-

b@ Pari9ar

c@ ,ast-",ast-

d@ Mil made

e@ Morden

Particular Percenta%e

Famil- ))

Pari9ar +

,ast-",ast- )0

Mil made )*

Morden +K


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Analysis6

After the sur'e-& the researcher found that famil-)0O& the res!ondent of !ari9ar+O& ,aste-"

,ast-)0O& the res!ondent of mil made is)*O& the res!ondent of modern+KO.

+nterpretation6

From the abo'e table researcher has found that ma?imum res!ondent& Mil made. ,ast-",ast-&

Famil- Pari9ar Modern !aca%ed bread brand lie most.


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;u.) 9hich brand is easil- a'ailable in #ha(i!ur cit-=

a@ Famil-

b@ Pari9ar

c@ ,ast-",ast-

d@ Mil made

e@ Morden


Famil- )0

Pari9ar +

,ast-",ast- +0Mil made )

Morden )4


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Analysis6

After the sur'e- the researcher found that )0Ores!ondents Famil-& +O Pari9arand +0O ,ast-"

,ast-&) O Mil made. )4O Morden brand is easil- a'ailable in #ha(i!ur cit-.

+nterpretation6

From the abo'e table researcher has found that ma?imum res!ondent& Mil made.

,ast-",ast-& Famil- Pari9arMorden brand is easil- a'ailable in #ha(i!ur cit-


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;u.*. 9hich medium of ad'ertisement does !ersuade -ou most=

a@ ,2

b@ Ne9s !a!er

c@ 8lectronic media

d@


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Analysis6

After the sur'e- the researcher found that )5O of res!ondents ,2& )0ONe9s !a!er *5O

8lectronic media& )0O


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;u.4 9hich fla'or do -ou lie most=

a@ S9eet

b@ Mahan malai

c@ Plain

d@ :thers


S9eet *0

Mahan malai )0

Plain *5:thers +5


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Analysis6

After the sur'e- researcher found that **O res!ondents


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;u.5 9hich of the follo9in% bread does -ou !refers=

a@


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Analysis6

After the sur'e- the researcher found that *0O res!ondents S9eet& )0O Mahan malai

*5O Plain& +5O Plain fla'or lie most.

+nterpretation6

From the abo'e table researcher has found that ma?imum res!ondent& Plain& S9eet& Mahan

malai other fla'or lie most.

.


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;u.6 9hich bread brand 9ill -ou !refer better !rice=

a@ Stron%l- satisfied

b@ Satisfied

c@ Neither satisfied nor dissatisfied

d@ Stron% desire


Stron%l- satisfied +0

Satisfied 50

Neither satisfied nor dissatisfied *0

Stron% desire +0


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Analysis6

After the sur'e- the researcher found+0O res!ondents Stron%l- satisfied& 50O of res!ondents

Satisfiedand *0O of res!ondentsNeither satisfied nor dissatisfied&+0 O of res!ondents& Stron%

desire bread brand 9ill -ou !refer better !rice.

+nterpretation6

From the abo'e table researcher has found that ma?imum res!ondent &SatisfiedNeither satisfied nor

dissatisfied& Stron%l- satisfied Stron% desire bread brand 9ill -ou !refer better !rice

.


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;u.K 9hich bread brand is a'ailable in lar%e 'ariant=

a@ Famil-

b@ Pari9ar

c@ ,ast-",ast-

d@ Mil made

e@ Morden


Famil- ))

Pari9ar )0

,ast-",ast- +Mil made )0

Morden )0


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Analysis6


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#ood 55

A'era%e +0

Poor +5

can>t sa- 5

Analysis6

After the sur'e- the researcher found that +5O of res!ondents sa-s 8?cellent& 55O #ood

+0O A'era%e&+5O Poor &5O can>t sa- describe -our bread brand

+nterpretation6


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From the abo'e table researcher has found that ma?imum res!ondent& #ood& 8?cellent

A'era%e& Poor & can>t sa- describe -our bread brand

*indin&s

:ut of +00 res!ondents ))O Famil-& +O Pari9ar and )0O ,ast-",ast-&)* O Mil

made. +KO Morden !aca%ed bread brand lie most

:ut of +00 res!ondents )0O Famil-& +O Pari9ar and +0O ,ast-",ast-&) O Mil

made. )4O Morden brand is easil- a'ailable in #ha(i!ur cit-.

:ut of +00 res!ondents )5O ,2& )0O Ne9s !a!er *5O 8lectronic media& )0O


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:ut of +00 res!ondents *0O S9eet& )0O Mahan malai *5O Plain& +5O Plain fla'or

lie most.

:ut of +00 res!ondents +0O Stron%l- satisfied& 50O Satisfied and *0O Neither satisfied

nor dissatisfied& +0 O Stron% desire bread brand 9ill -ou !refer better !rice.

:ut of +00 res!ondents ))O Famil-& )0O Pari9ar and +O ,ast-",ast-&)0 O Mil

made. )0O Morden bread brand is a'ailable in lar%e 'ariant

ecommendations

ecommendation refers to the outcome of the research ;or< done and the

su&&estions for implementation i4e4 findin&s4

+. t is su%%ested that manufacturer should mae all efforts to control cost.

). ,he com!an- should im!ro'e the 1ualit- of the !roduct.

*. Pro'ide 'arious schemes 9hich attract the customers.

4. Brand !reference should be created throu%h feel %ood !ublicit-.


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for e?am!le in sourdou%hreci!es@ to hi%h"!ressure artificial aeration durin% !re!aration andCor

bain%. 7o9e'er& some !roducts sim!l- are left unlea'ened& either for !reference& or for

traditional or reli%ious reasons. Man- non"cereal in%redients ma- be included& ran%in% from

fruits and nuts to 'arious fats. $ommercial bread in !articular commonl- contains additi'es&

some of them non"nutritional& to im!ro'e fla'or& te?ture& color& or shelf life.

n this stud- descri!ti'e research desi%n is used. ata is collected !rimar- as 9ell as

secondar- sources. B- usin% non"!robabilit- con'enience sam!lin% this sur'e- is done in

#ha(i!ur $it- tain% the sam!le si(e of +00 !eo!le.

Ma?imum res!ondent& Mil made. ,ast-",ast-& Famil- Pari9ar Morden !aca%ed bread

brand lie most ma?imum res!ondent& Mil made. ,ast-",ast-& Famil- Pari9ar Morden brand

is easil- a'ailable in #ha(i!ur cit- From the abo'e table researcher has found that ma?imum

res!ondent& 8lectronic media&& ,2 & Ne9s !a!er t sa- describe -our bread brand
http://en.wikipedia.org/wiki/Sourdoughhttp://en.wikipedia.org/wiki/Sourdough


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)+.+%A%+#,S

%here are some limitations in this research proDect reportH these

limitations are as follo;sF6

,ime limitation.


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8?!enditure on research.

Area of sur'e- is limited.

Mostl- res!ondents are biased 9ith their 'ie9 at the time of

sur'e-.

uestionnaire


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"our respondent ;ill be used


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i@ Mil made

/@ Morden

;u.*. 9hich medium of ad'ertisement does !ersuade -ou most=

e@ ,2

f@ Ne9s !a!er

%@ 8lectronic media

h@


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;u.5 9hich of the follo9in% bread does -ou !refers=

e@


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f@ 8?cellent

%@ #ood

h@ A'era%e

i@ Poor

/@ can>t sa-

B+B)+#GAP("

:ebsites6

+. 999.bread.com

). 999.famil-.com

3. 999.%oo%le.co.in

Survey6

+ Businessman

) S!orts man
http://www.bread.com/http://www.family.com/http://www.google.co.in/http://www.bread.com/http://www.family.com/http://www.google.co.in/


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* Students

4 ,eachers

5 Self and others !ersons of #ha(i!ur.

Boo


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) 7industan

ournals"

+ ,he ndian national /ournal

pritee new

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