Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Black gram grains were fractionated using roller
flour mill. Effect of combination of additives (CA) namely
dry gluten powder, sodium stearoyl-2-lactylate, fungal α-
amylase on the rheological and bread making characteristics
of wheat flour partly replaced with roller milled fractions of
black gram was studied. With increase in the addition of
straight run flour (SRF), protein rich fraction (PRF), protein
and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich
fraction, FRF (0–15 %), the farinograph water absorption increased
and dough stability decreased; amylograph pasting
temperature increased and peak viscosity decreased; bread
volume decreased and crumb firmness value increased indicating
adverse effect of these fractions on the rheological and
bread making characteristics of wheat flour. Sensory evaluation
showed that breads were acceptable only up to the level of 15%
for SRF, PRF & P&FRF and 10 % for FRF. However, when
CA containing dry gluten powder, sodium stearoyl-2-lactylate
and fungal α-amylase was incorporated the overall quality of
the products improved. Use of these fractions increased the
protein and fiber contents of bread by 1.24–1.66 and 1.48–
3.79 times respectively. The results showed that possibility of
utilising roller milled black gram fractions along with CA to
improve the taste, texture and nutritional quality of bread.