Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics

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.