DEVELOPMENT OF COMPOSITE FLOUR BREAD AND ITS EFFECT ON PHYSICAL, SENSORY AND NUTRITIONAL CHARACTERISTICS
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 57
Abstract
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.
Authors and Affiliations
SANKARARAO DHANIMSETTI
Keywords
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