Effect of incorporation of sorghum flour on wheat composite bread

The present research work was undertaken to prepare bread using composite sorghum flour and wheat maida. The breads were prepared from varying levels of sorghum flour and analyzed for the nutritional quality and their consumer acceptance. The experiment was laid in completely randomized design (CRD) with five treatments (5, 10, 15, 20 and 25% sorghum flour incorporation with wheat maida). The crude fiber content of blended bread increased significantly from 1.80 to 2.27 per cent as proportion of sorghum flour increased. The same trend of increment was observed for ash, crude fat, calcium and iron. This increase was due to higher content of respective nutrients in sorghum flour. However moisture content decreased significantly from 37.80 to 36.10%. The overall results indicated the positive response of sorghum flour substitution to wheat maida up to 15 per cent level because of its low gluten content in formulation of high fiber and low moisture containing bread without affecting their overall quality.