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.