Study on quality of white bread enriched with finger millet flour

White bread prepared from white flour is a rich source of carbohydrate, protein and energy. But it has poor nutritional qualities in terms of quality protein, vitamins, minerals and fiber as germ and bran are removed while preparing white flour. Finger Millet is a rich source of calcium, fiber, minerals and good quality protein. White bread was fortified with Finger Millet Flour (FMF) by blending in the proportion of 10, 20, 30, 40 and 50% with the white flour. The enriched bread was evaluated for its physical, nutritional and rheological properties viz. loaf weight, loaf volume, specific loaf volume, carbohydrate, protein, fat, crude fiber, ash, calcium, physiological energy and crumb hardness and were found to be 431 to 470 g, 1166.37 to 1166.37 cc, 2.02 to 2.71 cc/g, 59.92 to 60.08%, 5.10 to 6.22%, 4.42 to 4.64%, 0.52 to 1.57%, 0.70 to 1.50%, 32.52 to 110.6%mg, 299.80 to 306.90 kcal/g and 124.5 to 150g. Sensory score based on appearance, crust colour, crumb colour, taste, texture and overall acceptability was highest in the white bread fortified with 20% FMF. Based on the physical acceptance, superior nutritional quality with the acceptable physical properties and rheological property, significant fortification was found by incorporating the FMF up to 20% to the white flour.

• With a view to improve the quality of white bread, Finger Millet Flour was added with different blending ratio.

• 1Based on acceptable physical, nutritional and rheological properties as well as sensory score of the FMF enriched white bread, the significant blending ratio of FMF is found best up to 20%.