Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram.

The different roller milled fractions from green
gram such as straight run flour (SRF), protein rich fraction
(PRF), fiber rich fraction (FRF) and protein and fiber rich
fraction (P&FRF) were replaced with wheat flour for the
preparation of breads. The Farinograph water absorption
increased and dough stability decreased by replacement of
SRF, PRF, FRF and P&FRF. The bread volume decreased
and crumb firmness value increased showing adverse effect
of roller milled green gram fractions on the volume and
texture of bread. Sensory evaluation of bread showed that
the 15 % substitution of SRF, PRF & P&FRF and 10 %
substitution of FRF produced acceptable quality bread. Addition
of combination of additives (CA) like dry gluten
powder, sodium stearoyl-2-lactylate and fungal α-amylase
brought about significant improvement in the dough
strength and overall quality of the bread. The results showed
that bread with improved nutritional quality and acceptable
taste could be produced by adding separately 15 % SRF,
PRF, P&FRF and 10 % FRF with CA.