Bread is widely consumed and is an ideal vehicle for nutraceutical delivery.
Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated
into bread to provide health benefits. Because celiacs can not consume bread containing
wheat flour, a need exists for gluten-free bread containing nutraceutical ingredients.
In preliminary research, bread containing 12% brown sorghum bran and 5%
flaxseed was developed. In an effort to reduce rapid staling, soy flour was substituted
for 0, 2, 4, and 6% of the wheat flour. Bread was evaluated based on specific volume,
crumb firmness, color, moisture, nutrition content, and sensory evaluation. Sorghum
bran was high in dietary fiber (45%) and antioxidants (oxygen radical absorbance
capacity, ORAC). Flaxseed also contained dietary fiber (28%) and omega-3 fatty acids.
Soy flour was high in protein.
High levels of soy flour increased crumb firmness and decreased specific
volume. The bread containing 2% soy flour was preferred, however, by panelists in
sensory evaluation. Per 56 g serving, this bread provided ~3 g dietary fiber, ~396 mg
omega-3 fatty acids, and ~3417 mol TE antioxidant activity. The use of low levels of
soy flour in bread containing sorghum bran and flaxseed may help improve palatability and increase consumption of dietary fiber, antioxidants, and omega-3 fatty acids in
bread.
A gluten-free bread containing sorghum bran, flax, and inulin was also developed
for consumers with celiac disease. Breads were evaluated based on the same parameters
as described above. Inulin was high in soluble fiber (90%). The optimum formula was
10% inulin, 5% sorghum bran, and 5% flax. This formula had improved specific volume,
reduced crumb firmness, and an attractive dark colored crumb. One 56 g serving of the
bread provided ~2 g dietary fiber, ~1882 mol TE antioxidant value, and ~287 mg
omega-3 fatty acids. When compared to commercially available gluten-free bread
mixes, the optimum formula was significantly improved with regards to crumb firmness
and provided acceptable specific volume. Because of the improved bread qualities and
high levels of health-promoting nutraceutical ingredients, the optimum formula could
likely compete in the gluten-free bread market.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/ETD-TAMU-1310 |
| Date | 15 May 2009 |
| Creators | Hines, Lindsey Renee |
| Contributors | Rooney, Lloyd W. |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | electronic, application/pdf, born digital |
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