Abstract
A critical study was ca rried out to evaluate the impact of chemical preservatives on the sensorial excellence of bread at various temperatures. The entire experiment was undertaken in the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam in 2011. Two types of preservatives i.e. calcium propionate (CP) and calcium lactate (CL) at 14 0 C, 22 0 C and ambient temperature (32 0 C) were investigated. The results revealed that both the preservatives at a level of 0.4 and 0.8g at all temperatures were signifi cantly (P<0.01) effect the appearance, flavor, palatability and texture of bread however; the results were non - significant in case of color of the bread. Among the temperatures, 14
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