The formulation of a nutraceutical bread mix using sorghum, barley, and flaxseed

Abstract

Sorghum bran, barley flour, and flaxseed were substituted at different levels to achieve an acceptable bread formulation. The sorghum bran was substituted at 5-10% of the total flour while barley flour and flaxseed remained constant at 5 and 2%, respectively. The barley flour was also substituted at 5-10% of wheat flour while sorghum bran and flaxseed were constant at 5 and 2%. The brans and barley flour were analyzed for dietary fiber, phenols, tannins, anthocyanins, and ORAC values. Effects of substitutions on bread qualities were evaluated and optimum levels of use determined. The sorghum bran was highest in dietary fiber (45%), tannins, phenols, and ORAC value. The barley flour contained less dietary fiber (13.9%) but higher levels of b-glucans (4.4%). The flaxseed contained omega-3 fatty acids and dietary fiber (28%). The higher percentages of sorghum bran or barley flour reduced specific volumes and increased firmness. The optimum levels of 6% sorghum bran and 5% barley flour were chosen based on bread qualities and dietary fiber levels. The amount of flaxseed was increased from 2 to 5%, increasing the amount of omega-3 fatty acids. The bread prepared using the "Breadmix" formula was a "good source" of dietary fiber (soluble and insoluble) (~3 g/serving). The brown sorghum added significant levels of antioxidants while the flaxseed added a good source of omega-3 fatty acids (~500 mg/serving). The barley flour added soluble fiber content. Breads prepared from the formulated Breadmix were compared to commercially available bread mixes. The Breadmix product had higher specific volume, moisture, texture, darker crumb and crusts, and highest taste/aroma scores and overall acceptability in sensory analysis. Commercial variety bread properties were similar to those of 24 hour old bread prepared from the Breadmix. Under proper storage conditions, the Breadmix remained stable for 3 months. Significant amounts of dietary fiber, antioxidants, and omega-3 fatty acids are present in the Breadmix and could be promoted as a nutraceutical product.