Vol. 6, Issue 6 (2017)

Author(s):
Megha Agarwal, Shanker Suwan Singh and K Ashotosh

Abstract:
Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain and improving people’s general health. Bakery products are manly prepared from wheat as its main ingredient. Bread is widely consumed and is an ideal vehicle for functional delivery. The aim of prepared bread by this work was to develop buckwheat and pearl millet flour based multigrain bread. The use of wheat flour, buck wheat flour and pearl millet flour blends as a source of high protein, fat and low gluten content in production of multigrain bread was studied. The flour blends of wheat, buck wheat and pearl millet were composites at replacement levels of 85:15:5 (T1), 80:15:5 (T2), 75:20:5 (T3), % while the wheat flour bread 100:00:00 (T0) served as control bread. Various texture profile analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result Prepared bread was subjected to chemical, microbial, sensory and rheological analysis to evaluate the suitability of breads were T3 protein (15.61%), fat (5.19%), ash (4.29%), moisture (32.18%) and carbohydrate (42.72%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial components of buck wheat and pearl millet made them more favorable choice for food technologist to develop multigrain bread especially for celiac disease.