DEVELOPMENT OF COMPOSITE FLOUR BREAD AND ITS EFFECT ON PHYSICAL, SENSORY AND NUTRITIONAL CHARACTERISTICS

SANKARARAO DHANIMSETTI¹*, ANJINEYULU KOTHAKOTA², N. RANASALVA³, H. B. BODHANKAR⁴, P.D. CHAVAN^5
1Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra
²Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Thavanur, Kerala, 679473
³Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Thavanur, Kerala, 679473
⁴College of Food Technology, Naigaon, Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra
⁵College of Food Technology, Naigaon, Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra
* Corresponding Author : sankarfst06@gmail.com

Received : 01-09-2016     Accepted : 13-11-2016     Published : 24-11-2016
Volume : 8     Issue : 57       Pages : 3110 - 3114
Int J Agr Sci 8.57 (2016):3110-3114

Keywords : Fortified bread, Soyabean, Flax seed, Ragiflour
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

The composite flour bread would be a healthy alternative for wheat flour bread. This study was conducted with a view of producing fortified wheat flour bread to increase the nutritive value of wheat flour bread. The soya bean, ragi and flax seed flour were composited with different fortification levels. The whole wheat flour was fortified with 15, 20 and 30% with equal ratios of all the three flours. The fortified bread was evaluated for its nutritional, sensory, physical characteristics with control bread prepared from wheat flour. The bread characteristics like loaf expansion, specific volume, crust colour and crumb firmness showed bread fortified with 15% composite flour was comparable with control bread. The sensory analysis again revealed that bread fortified with 15% of soya bean, ragi and flax seed flour was as good as control bread.