title: Development and analysis of composite flour bread.
abstract: The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.
authors.affiliation: Department of Food Process Engineering, School of Bioengineering, S.R.M. University, Kattankulathur, Kancheepuram District, Tamil Nadu, India ; School of Food Science, M.O.P. Vaishnav College for Women, Chennai, Tamil Nadu India.
authors.forename: Lakshmi
authors.initials: L
authors.lastname: Menon
authors.affiliation: School of Food Science, M.O.P. Vaishnav College for Women, Chennai, Tamil Nadu India.
authors.forename: Swarnali Dutta
authors.initials: SD
authors.lastname: Majumdar
authors.affiliation: School of Food Science, M.O.P. Vaishnav College for Women (Autonomous), No. 20, IV Lane, Nungambakkam High Road, Nungambakkam, Chennai, 600034 Tamil Nadu India.
authors.forename: Usha
authors.initials: U
authors.lastname: Ravi
keywords: Composite flour; Full-fat soy; Germinated mung bean; Leavened bread; Mango kernel