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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Hafiya Malik1, Gulzar Ahmad Nayik2* and Dar BN1

1Department of Food Technology, Islamic University of Science and Technology, Awantipora Pulwama, Jammu & Kasmir, India

2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

*Corresponding Author:
Gulzar Ahmad Nayik
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Longowal, Punjab, India
Tel: +919697470552
Email: [email protected]

Received date: November 13, 2015; Accepted date: December 07, 2015; Published date: December 15, 2015

Citation: Malik H, Nayik GA, Dar BN (2015) Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread. J Food Process Technol 7:544. doi:10.4172/2157-7110.1000544

Copyright: © 2015 Malik H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet with reference to economy. The multigrain breads were developed by replacing wheat flour by 5.10, 15, 20 and 30% of oat, barley, maize and rice flours and 1% flax seeds were incorporated in bread making to increase its pharmaceutical value. A prominent change was observed in case of protein content by altering the substitution levels. Similarly fat, fibre and ash also vary by varying the flour ratios. The colour analysis showed certain change in L*, a* and b* values. More the fibre content was introduced in the samples, more the brown colour appeared. The texture profile analysis (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite flours in the blends. Physical characteristics (bread volume, dough expansion and specific volume) increased by decreasing the percentage of blends in the bread samples and vice versa.

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