PREPARATION AND QUALITY EVALUATION OF COMPOSITE BREAD FROM WHEAT, OAT AND MAIZE FLOUR

Abstract

Composite bread is the baked product made from the mixture of flours from tubers rich in starch, protein rich flour or cereals with or without wheat flour to make the bread more nutritious. The aim of this study was to prepare and evaluate composite bread from wheat, oat and maize flour. Design expert was employed for formulating the recipe of bread. The obtained 7 formulations of composite bread from wheat, oat and maize with varying levels of oat to wheat flour including constant amount of maize flour i.e. 5% were prepared in the lab where the range of oat flour used was 0-40 parts with wheat flour. The proximate composition of prepared wheat flour, oats flour and maize flour were carried out in the lab. Bread was prepared by straight dough method and samples were subjected to sensory evaluation for consumer acceptability. The best formulation and control bread were subjected for proximate analysis along with evaluation of mineral content, phenolic content and antioxidant activity. From sensory evaluation, 10 parts oat flour incorporated bread was found to be significantly best (p<0.05). In most of the formulations, color, crumb appearance, texture, taste, flavor and overall acceptability were significantly (p<0.005) affected by the variation in oat and wheat flour. The protein, ash, fiber, fat, calcium, iron, polyphenols and antioxidant activity were found to be higher in oat flour incorporated bread comparison to control bread. These findings suggest that oat flour can be successfully incorporated in refined wheat flour up to the concentration of 10 parts along with maize flour of 5 parts without any adverse effect on sensory attributes.