Evaluation of different concentrations of lipase on multigrain functional bread and its nutritional analysis

Abstract

In the present study a successful attempt has been made to formulate a variety of functional breads that combine unique taste and nutritional balance. The strategic approach for the production of light and healthy bread by replacing harmful chemical improves with respective optimized doses of lipase of P. polymyxa G7 in order to enhance product quality and earn a natural and clean label status to a variety of breads which are highly sought after by health conscious consumers of modern age. In addition pseudocereal grains like buckwheat, amaranth and rye are used as bread ingredients which contain high range of beneficial compounds for health. Compounds like flavonoids, phenolic acids and vitamins are available in these grains. Therefore incorporation of these grains in bread dough formulation enhances significantly the nutritional quality of baked product.