Wheat and Wheat-Barley Composite Bread-The Functional Foods for Healthy Living

Bread is an important staple food and the most widely consumed bakery product all over the world. By substituting white wheat flour with a number of whole grain cereal flours of different origin may contribute to enhanced nutrient composition and content in the end product, thus making them as functional foods. Hence in the present study an attempt was made to incorporate wheat flour and barley flour to produce functional bread.

In the present study, refined white flour used in bread making was completely replaced by whole wheat flour and this acts as a control bread (CB). Further the whole wheat flour was substituted by barley flour at the ratio of 10%, 20%, 30% and 40% and these breads were named as Wheat-Barley composite breads (WB1, WB2, WB3 and WB4). The prepared breads were analysed for physical and sensory properties. From the analysis report, the selected wheat-barley composite bread and control bread was tested for its nutritive content in comparison to refined flour bread./?es«to: Results showed significant changes in the physical properties of the composite bread in comparison to the control bread. Sensory evaluation of bread displayed that bread made with 10% barley flour had no significant difference in all the attributes in comparison to control but 20% barley substitution showed significant change in appearance compared to control. With respect to nutritive content, both control and the selected wheat-barley composite bread noted to be highly nutritious with enriched fiber when compared to the refined white flour bread.