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Development and analysis of composite flour bread.

Lakshmi Menon1, Swarnali Dutta Majumdar2, Usha Ravi3

  • 1Department of Food Process Engineering, School of Bioengineering, S.R.M. University, Kattankulathur, Kancheepuram District, Tamil Nadu, India ; School of Food Science, M.O.P. Vaishnav College for Women, Chennai, Tamil Nadu India.

Journal of Food Science and Technology
|July 4, 2015
PubMed
Summary

This study developed nutritious leavened bread using composite flour from wheat, soy, sprouted mung bean, and mango kernel. The best formulation enhanced bread

Keywords:
Composite flourFull-fat soyGerminated mung beanLeavened breadMango kernel

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Sustainable Food Systems

Background:

  • Bread production relies heavily on wheat flour, limiting nutrient diversity.
  • Utilizing underutilized ingredients like mango kernels and sprouted legumes can enhance bread's nutritional profile and sustainability.
  • Composite flours offer a strategy to improve the functional and nutritional properties of baked goods.

Purpose of the Study:

  • To develop and analyze the quality of leavened bread using a composite flour blend.
  • To investigate the impact of incorporating soy flour, sprouted mung bean flour, and mango kernel flour on bread characteristics.
  • To evaluate the physico-chemical, functional, and organoleptic properties of the developed bread formulations.

Main Methods:

  • Composite flours were prepared with varying ratios of wheat flour (WF), soy flour (SF), sprouted mung bean flour (MF), and mango kernel flour (MKF).
  • Three formulations (V-I, V-II, V-III) were created with different substitution levels of composite flour.
  • Functional, physico-chemical, and organoleptic attributes of composite flours and their corresponding bread were analyzed using relevant statistical tests.

Main Results:

  • Increased composite flour substitution led to decreased loaf height (14%) and volume (25%), but a 20% increase in loaf weight.
  • Sensory evaluation indicated that formulation V-I (85% WF, 5% SF, 5% MF, 5% MKF) scored 5% higher than standard bread.
  • The composite flour bread demonstrated enhanced nutritional potential due to the inclusion of soy, sprouted legume, and mango kernel.

Conclusions:

  • Incorporating a composite flour blend of soy, sprouted mung bean, and mango kernel flour significantly impacts bread's physical and sensory properties.
  • The developed composite flour bread offers a nutrient-enriched alternative, particularly highlighting the valorization of mango kernel waste.
  • This approach presents a viable strategy for improving bread's nutritional value and promoting sustainable food practices.