Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread.

Effect of replacement of wheat flour with a combination
of soy protein isolate, oat bran and chickpea flour
(SPOBCP) at the levels of 20%, 40% and 60% and addition
of combination of additives such as fungal α-amylase, dry
gluten powder, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose
(CA) on the rheological and nutritional
characteristics of bread was studied. Use of SPOBCP decreased
farinograph dough stability, increased pasting temperature,
decreased cold paste viscosity and overall quality
score of bread. Scanning electron microscopy images
showed higher degree of disruption of protein matrix in
bread dough with 60% SPOBCP than 20% and 40%
SPOBCP. Addition of 60% SPOBCP resulted in flat, uneven
shaped bread with an overall quality score of 38 when
compared with 54, 81 and 91 for breads with 40%, 20%
and 0% SPOBCP, respectively. However, use of CA increased
the strength of the dough and improved the overall
quality of bread with 40% SPOBCP. Nutritional profile of
bread with 40% SPOBCP+CA showed higher protein, in
vitro protein digestibility, total dietary fibre, resistant starch,
β-glucan and lower starch hydrolysis index than control
bread.