Study on development and quality evaluation of high rich nutrient multigrain bread

Abstract

The present study was carried out to develop multigrain rich nutrient bread. The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet for human. The processed of wheat flour, gram flour, barley flour, ragi flour and soya flour bread was used to develop fiber & protein multigrain processed for sample S1 with different ratio of wheat flour, gram flour, barley flour, ragi flour and soya flour (40.0 : 13.4: 24.6: 20.0: and 2.0 ) S2 wheat flour, gram flour, barley, ragi and soya Flour (42.0 : 15.4: 24.2: 16.4: and 2.0 ) and S3 wheat flour, gram flour, Barley, ragi and soya Flour ( 44.0 : 16.4: 23.0: 14.6: and 2.0) and control wheat flour were subjected to estimate for moisture, crude protein, crude fat, ash, crude fiber and carbohydrate and sensory evaluation which rated as “liked extremely” by panel members on 9 point hedonic scale. On the basis of present study it can be concluded that multigrain Bread is the excellent source of fiber thus it helps in reducing weight.