Improving Multigrain Breads

July 1/Mysore, India/Science Letter -- According to recent research published in the Journal of Texture Studies, "Effect of replacement of wheat flour with 5, 10, 15 and 20% multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of bread."

"Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the bread. The protein, fat and dietary fiber contents of bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that bread with improved quality characteristics and perceptible taste of multigrains could be produced by adding 15% MGM and combination of additives," wrote D. Indrani and colleagues.

The researchers concluded, "Multigrain breads are breads made with multiple grains, legumes and seeds. These breads are more nutritious, richer in flavor and tastier than normal bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and bread-making quality of wheat flour with 15% multigrain mix. This information will have a practical application in the production of acceptable quality multigrain bread having typical grainy taste and improved nutritional characteristics in large scale."

Indrani and colleagues published their study in the Journal of Texture Studies ("Multigrain Bread -- Its Dough Rheology, Microstructure, Quality And Nutritional Characteristics." Journal of Texture Studies, 2010;41(3):302-319).

For additional information, contact G.V. Rao, Cent. Food Technology Research Institute, Flour Milling Baking & Confectionery Technology Department, Mysore 570020, Karnataka, India.

From the July 19, 2010, Prepared Foods E-dition