Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics

Abstract

Effect of replacement of wheat flour with 5, 10, 15 and 20% multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the bread. The protein, fat and dietary fiber contents of bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that bread with improved quality characteristics and perceptible taste of multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONSMultigrain breads are breads made with multiple grains, legumes and seeds. These breads are more nutritious, richer in flavor and tastier than normal bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and bread-making quality of wheat flour with 15% multigrain mix. This information will have a practical application in the production of 1 Corresponding acceptable quality multigrain bread having typical grainy taste and improved nutritional characteristics in large scale. KEYWORDSBread, fenugreek seeds, flaxseed and sesame seeds, microstructure, multigrains, nutrition, oats, rheology, soya bean 304 D. INDRANI ET AL.

Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base

“…With the addition of 5 % PH to a blend containing 10 % SPI a similar effect was observed. Our results are in line with the earlier observations made on addition of soya bean and fiber sources in bread (Basman et al 2003;Indrani et al 2010). The authors of these studies have opined that the deterioration of the extension properties of the dough with soy flour supplementation could be related to the dilution of gluten.…”

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

“…The protein content, soluble fibre, insoluble fibre contents were found to increase from 7.7%, 0.46% and 2.17% to 16.61%, 2.57% and 6.67% respectively. Earlier, [9] reported up to 15% addition of multigrain mix in bread making resulted in a 1.5% increase in protein and 2.5% increase in dietary fiber.…”

Substantiation of the use of spice plants for enrichment of wheat bread

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