WO2005063026A1

WO2005063026A1 - Finger millet bread formulation and a process for preparing the same

Info

Publication number: WO2005063026A1
Application number: PCT/IN2003/000441
Authority: WO
Inventors: Dasappa Indrani; Jyotsna Rajiv; Ragu Sai Manohar; Gandham Venkateswara Rao
Original assignee: Council Of Scientific And Industrial Research
Priority date: 2003-12-31
Filing date: 2003-12-31
Publication date: 2005-07-14
Also published as: AU2003290426A1; JP2007527693A

Abstract

The present invention relates to finger millet bread formulation and a process for preparing the same.

Description

MILLET BREAD FORMULATION AND A PROCESS FOR PREPARING THE SAME

FIELD OF THE INVENTION: The present invention relates to millet bread formulation and a process for preparing the same. BACKGROUND OF THE INVENTION:

Sorghum, bajra, maize, ragi (finger millet), small millets and barley constitute the major coarse cereals grown in India. They are rich in minerals predominantly grown in rainfed areas in semi-arid and arid zones. The production of coarse cereals for 2001 - 02 was 33.94 million tons. The production of ragi or finger millet was 26.60 lakh tonnes and that of sorghum (jowar) was 7.06 million tons. (Vikas Singhal, Indian Agriculture 2003, Economic Data Research Centre, New Delhi, pg:153). Calcium and phosphorous content is specifically high in most of the coarse cereals as against rice and wheat. The calcium and phosphorous content of rice and wheat are 10 mg, 160 mg and 41 mg, 306 mg (per 100 g) respectively. The calcium and phosphorous content (mg / lOOg) of sorghum and finger millet are 25, 222 and 344, 283 respectively. (C. Gopalan et al 1982. Nutritive value of Indian Foods. National Institute of nutritional, Hyderabad, India). Ragi grains are also rich in important vitamins viz. thiamine, riboflavin and niacin. It is of interest to note that lower incidence of cardiovascular diseases, duodenal ulcer and hyperglycemia are reported among regular ragi consumers. (Mangal Rai. The Hindu Survey of Indian Agriculture, 2002, Pg 61).^' Wheat flour is a basic ingredient in bakery products. The protein quality of wheat is inferior to that of most cereals. This is primarily because of the low lysine, methionine and threonine content of wheat proteins. Also, the major portion of minerals and vitamins gets partially or totally removed during milling. The inferior nutritional quality of wheat flour gets accentuated further in refining of flour. Use of non wheat cereals like ragi, sorghum and maize has nutritional advantages in bakery products. Most bakery products are low in quantity and quality of proteins, as well as poor in minerals and B - group vitamins. (Chavan IK and Kadam SS 1993. Nutritional enrichment of bakery products by supplementation with non wheat flours. Critical Reviews in Food Science and Nutrition 33(3), 189 - 226). The ragi protein has a well balanced amino acid profile and is a good source of methionine, cystine and lysine. Products such as bread, biscuits, cookies etc., can serve as good vehicles for- carrying the added proteins to target populations for use in combating the protein malnutrition prevalent in many parts of e world. Protein eπrii±rϋ≡π: cf the bakery products can be achieved by using non wheat protein sources like sorghum, ragis, oat etc. as they are cheap supplements.

Protein ingredients have a role in the target market and a wide variety of functional and nutritional characteristics of manufactured food products. The products enriched most frequently are breads, biscuits, cookies and crackers. The meal and protein products of legumes, oil seeds and non wheat cereals are promising materials for nutritional enrichment of bakery products. Although the flours and protein products of legumes, oil seeds and non wheat cereals do not meet all these requirements for fortification, suitable modifications in processing, and use of surfactants and other ingredients in the formulation, have significantly helped to produce products of acceptable quality from wheat flour containing a suitable proportion of such non wheat vegetable products. The non wheat cereal flours and other grain processing by products are used to replace part of wheat flour in preparation of variety breads or cookies either when the wheat is in short supply, when it is desired to promote the utilisation of non wheat cereals and their by products among the larger segment of populations or when it is desired to improve the protein content in the product. Reference may be made here to patent No. AT 395365B by Johann (1992) wherein the patent discloses a process for producing bread having a content of legumes, ragi and barley, a paste being produced by mixing equal ports of broad beans, lentils, ragis and rolled barley, which are unground and boiled after soaking for 12 hours in water, the paste is added to the bread mixture which consists of half wheat flour and half brown wheat flour. The drawback is that the raw material used is not 100 % ragi flour (finger millet flour). Barley, broad beans and lentils do not form the ingredients of the present invention.

Reference may be made here to patent No. CN 1254517 by Zhaozheπg (2000) wherein a principal food made up of ragi and sorghum grains and its production technology is disclosed. The principal food including dried noodles, ordinary noodles, instant noodles, steamed bread, bread, pan cake etc. is made up of refined ragi flour, oτ refined sorghum grain flour or their mixture (40 to 60 wt.%), alpha ragi flour or alpha sorghum grain flour or their mixture (5 - 45 wt.%) and glutelin powder (3 - 15 wt.%) through refining the ragi flour, sorghum grain flour, bean powder etc. or their rrr c±πre and alpha flour or their mixture, mixing h= 5 water, ageing and making finished food. The drawback here is that the patent relates to the making of mixture of flours of grains for product preparation which principally consists of refined grains and not the use of 100% ragi flour for the preparation of bread only. Patent CN 1304661 (2001) deals with a composite multi element nutritive flour

10 which is made up of wheat as main raw material, corn, soya bean and ragi through screening, grinding, proportional mixing and pulverizing. It can be made into dried noodles and dough slices. The drawback here is that wheat is the main raw material whereas in the present invention ragi flour forms the main raw material for the preparation of bread and not dried noodles and dough slices.

L5 Preference may be made here to CN 1194786 (1998) which deals with the preparation of ragi bread series featuring use of ragi as part of its raw materials for more rich nutrients and unique taste. The drawback here is that ragi foπns a part of the raw material and not the main raw material that is 100 % ragi flour used for the preparation of bread in the present invention.

20 Reference may be made here to application No. CN 19990251477U 19991122 wherein process for the preparation of steamed stuffed bread of corn, sorghum etc. is disclosed. The drawback here is that it is a steamed bread consisting of corn. sorghum etc. as a stuffing and not baked bread which is made of 100 % ragi fϊσuτ with out any stuffing.

25 Reference may be made here to Elkhalifa and El-Tinay 2002. Effect of cysteine on bakery products from wheat - sorghum blends. Food chemistry 77,133-137 wherein effect of cysteine on bakery products from wheat-sorghum blends is discussed. Using a chemical dough development method for bread pre sra ior.. a high ςA ;~ bread could be produced by adding 10 % sorghum along with 60 pp cysteine to

:- wheat flour. A high quality biscuit can be prepared by addition of 20 % sorghum flour and cysteine 60 ppm ■^' 10 gm flour to wheat flour. Tne drawback is that the product bread is not entirely made of ragi flour as rn. the present invention. Also, cysteine does not form the ingredient in the present patent.

Reference may be made here to EPO 396162, BI, B2 wherein bread improvers are used, fπ i fHT rTH. ~τr-^r' i-r ,~f~---3

xylanase includes an oxidase or peroxidases. The mixture of enzymes may be incorporated in flour as an additive to dough for bread or other baked dough products eg: puff pastry. The drawback here is that the bread improvers consisting of enzymes is added to 'baked goods made from refined wheat flour and not yeast leavened products made using ragi flour (finger ragi flour) as the main raw material. The improver used in the present invention is t an enzyme or enzyme mixture.

Reference may be. made here GB 2360438 . wherein the invention provides a liquid bread improver composition In a form of a suspension of an improving agent in an oily vehicle and a fumed silica stabilizing agent The improving agent can be selected from oxidising agents, reducing agents and enzymes. The drawback here is that the improver mix in the present invention is not in. the liquid form and the oxidising, reducing agents or the enzymes do not form the ingredients of the improver mix.

OBJECTS OF THE INVENTION: The main object of the present invention relates to a fmger millet bread formulation and a process for preparing the same.

Another object of the present invention relates to the preparation of bread using ragi flour or coarse cereal flour of 95 % extraction rs≥.

Yet another object pf the present invention relaxes to me rrer-sranon of yeast based bakery products using the formulation of the present invention. Yet another object of the present invention relates to use of combination of improvers like dry gluten powder, ascorbic acid, fungal α - amylase, distilled glycerol monostearate and sodium stearoyl - 2 - Iactyiate.

Still another obiect rA the present invention Is —^ the o irAle size of millet flour would be such that the percentage troughs of 10 XX ( 129 μ) sieve will be 74 - 7S %. Yet another^' object of the present invention is that ξ % exrractran rate of millet flour is obtained by sifting millet flour through 45 mesh (480 μ) to remove about 5

% bran. ^ t^"τ ^"" iesirεd rhecdo.-d.C-al characteristics to millet dough by using the formulation of the invention.

Still another object of the present invention is to modify mixing method for the preparation of millet bread dough.

Another object of the present invention is to produce ragi bread having increased protein and calcium content when compared to white pan bread.

SUMMARY OF THE INVENTION

The present invention relates to millet bread forττπ-'"^--τπ ~ ^■? rrrnceςs for preparing the same.

DETAILED DESCRIPTION OF THE INVENTION:

Accordingly the present invention relates to a millet bread formulation comprising:

Finger millet is also called 'ragi¹. The botanical name- of the plant is Eleiiήne corcana. Hereafter, the term 'finger millet' is also referred as 'ragi' and is intended to mean and denote 'finger millet' from the said plant.

In an embodiment of the present invention the dry gluten powder selected may be having protein content 74 - 78 % and water holding capacity 1.3-1.4 ml/g. In another embodiment of the present invention the enzyme selected may be fungal α - amylase having activity of 50,000 SKB (Standsted Kneen Blish) units/g.

In yet another embodiment of the present invention, the ragi bread may be having the following characteristics

The fat used may be any hydrogenated fat made from vegetable oils.

The invention also provides a process for preparing a ragi bread comprising the steps of: a) preparing finely ground ragi flour wherein 5% bran is separated, b) hydrating the ragi flour and dry gluten powder for 10 mm with 50 % water, c) dissolving yeast, salt, sugar, ascorbic acid, funga! aipt a amyiase, distilled glycerol mono stearate, sodium stearoy!-2-!acty!ate. calcium propionate, glacial acetic acid separately in water. •d) mixing of hydrated ragi flour and the mixture of step (c) for 5 mm to obtain a dough and allowing the dough to ferment for a period of 30 min, e) remixing the ragi dough of step (d) for 2 min and relaxing the ragi dough for 15 to 30 min, f) moulding the ragi dough of step (e) using mechanical device, g) proofing the dough for 30 to 45 min, h) baking the proofed dough in an oven at a temperature ranging from 220 to 230°C for a period of 25 to 30 min, and i) cooling for 2-3 hrs to obtain ragi bread. In the above process, 'knock back' involves remixing the dough after elapse of about tliree quarters of the fermentation time. In the step of 'Proofing', the moulded dough pieces are panned and given a fennentation period until sufficient rise is obtained. In the step of scaling, the dough is weighed into pieces of appropriate quantity, e.g. 450 g of dough is weighed and after baking 400 g bread is obtained. In still yet an another embodiment of the present invention the weights of the ingredients used for the preparation of ragi bread are

comprises: Step 1. Prεpg πήon of ragi flour

Commercially available ragi is finely ground in chakki (disc mill) and the flour is sifted through 32 mesh (670 μ) to remove bran. The bran is reground into fine r'sr' ⁷.^"πf"- ττ "-CΓT^- -pris with tlz ^ll" ^r T-h≤ HTtl ie size Q tSLS AoUT WOllLd b SU h that the percentage troughs of 10 XX (129 μ) sieve will be 74 - 78 %. Step 2. Preparation of 95 % extraction rate ragi flour

Ragi flour of 95 % extraction rate is obtained by removing 5 % bran using 45 mesh (480 μ). ^; '

Step 3. Method of preparation a. hydτating of ragi flour and dry gluten powder for 8 - 10 min using 50 % of xc is z water, b. dissolving yeast, salt and sugar separately in remaining water, c. mixing of hydrated ragi flour and dry gluten powder with dissolved yeast, salt, sugar suspensions and other ϊπgrεeδeπs for 4 — 6 min at speed I and 4 - 6 min at speed, d. fermenting the ragi dough for a period of 30 to 60 min, e. remixing the ragi dough for 2 min, dividing and rounding, f. relaxing the ragi dough for 15 to 30 mrπ, g. moulding the ragi dough using mechanical device, h. proofing the dough for 30 to -i5- rrsπ. i. baking the proofed dough in an oven aτ a tempera re ranging from 220 to 230°C for a period of 25 to 30 min, i. cooling for 2-3 hrs to obtain ragi bread.

Preparation of ragi bread

The following formulation was used

Yield of standard loaves AO g per '. ^fA v^ of ragi flour 421 Nos The cli≤≤reni unit operations and eonciriers r-rAr -≤ Ώ. preparation of ragi bread are given below in the following flow chart. Weighing the Ingredients

Hydration of ragi flour ant dry gluten powder ( 10 min)

Mixing of ingredients (to a well developed stage) % RH)

Scaling 450g dough for 400g weight loaf

T Moulding !

Proofing 30 - 40 min at 30 ° C, 85 % RH

▼ Baking 220 ° C for 25 min

T Cooling for 2 - 3 h

▼ Slicing & Packing The following examples are given by way of illustrations and should not be construed to limit the scope of the present invention Example 1 Composition of formulation 1 (g) Ragi flour 100 Compressed yeast 5 Salt 1.5 Sugar 5 Fat Dry gluten powder - Distilled glycerol mono stearate 20 Sodium stearoyl - 2 - lactylate 0.25 Calcium propionate 0.25 Glacial acetic acid 0.3 Water 0.1 95 Example 2 Composition of formulation 2 (g) Ragi flour 100 Compressed yeast 5 Salt 1 c L . J Sugar -; Fat Dry gluten powder 2 Ascorbic acid 2.0 Distilled glycerol mono stearate 0.01 Sodium stearoyl - 2 - lactylate 0.25 Calcium propionate 0.25 Glacial acetic acid 0.3 Water- 0.1 95 ^•

Example 3 Composition of formulation 3 (g)

Example 4

Preparation of ragi bread ' Ingredients Control Formulation 1 Formulation 2 Formulation 3

Ragi flour ! 100

Compressed Yeast 5.0 5.0 5.0 Salt I 5

Dry gluten powder Ascorbic acid 0.0) Fungal α - amylase Distilled glycerol mono stεirπiic 0.25

0.3

Meϋiod of preparation

1. Mixing of control ragi bread- ύ gh i. Dissolving yeast, salt and sugar separately in part of total water. ii. Mixing of ragi flour with dissolved yeast, salt, sugar suspensions and other ingredients for 3 min at speed I and 3 mm at speed II.

2. Mixing of experimental ragi dough (Formulations 1, 2 and 3)

1. Hydration of ragi flour and dry gluten powder for 10 min using 50 %> of the total water. 2. Dissolving yeast, salt and sugar separately in remaining water.

3. Mixing of hydrated ragi flour and dry gluten powder with dissolved yeast, salt, sugar suspensions and other irxgr dients of formulation 1, 2 and 3 separately for 5 min at speed I and 5 rπiα ar speed H.

4. Fermenting control and experimental ragi doughs for a period of 30 min. 5. Remixing the ragi dough for 2 min, dividing and rounding.

6. Relaxing the ragi dough for 15 min. 7 Moulding the ragi dough

8. Proofing the dough for 30 min.

9. Baking at 220° C for 25 min. 10. Cooling for 2 - 3 hrs, packing. 1 1. Evaluating the ragi bread for its physical and- sensory characteristics. Experiments were conducted by preparing ragi breads in order to find out the effect of three formulations on the quality of ragi bread. Bread weight was recorded, bread l— ιe "^"ΞS αetermm≤ «- r=_J . . -placement. A panel of six trained judges 5 carried out the sensory evaluation of bread samples by assigning scores for cnist color, shape, symmetry, cmmb color, grain, mouthfeel and taste. The overall quality score (100) was taken as the combined score of all the above attributes. Crumb firmness was measured according to AACC (2000) procedure using texture analyser (Model Tahdi, Stable Microsystems, UK) under the following conditions: sample 10 thickness - 25 mm, load ceil - 10 Kg.-phmgεr diameter - 36 mm and plunger speed - 100 mm per minute. Cmmb frrrrrπrr? which is a force at 25 % compression was measured. Control ragi bread and ragi breads using tliree formulations were prepared and subjected to objective and sensory evaluation. The weight and volume of control L5 ragi bread was 137 g and 170 ml, ragi breads prepared using formulation 1 (155 g and 460 ml) formulation 2 (154 g and 490 ml) and formulation 3 (154 g and 525 ml) respectively. The specific loaf volume of control ragi bread was 1.24 ml/g and it increased to 2.97 ml/g for ragi bread prepared using formulation 1, formulation 2 (3.18 ml/g) and formulation 3 (3.41 ml^'g).

20 Table 2. EFFECT OF IMPROVER MIX ON THE BREAD MAKING QUALITY OF R.AGT FLOUR

* Force at 25 % compression measured using texturometer

The control ragi bread has a cmmb firmness value of 19000 g indicating a very hard texture. The cmmb firmness values of ragi breads prepared using formulations 1, 2 and 3 ranged from 1050 - 1200 g. The ragi bread prepared using formulation 3 had the lowest cmmb firmness value of 1050 g indicating soft texture of the bread. The above data indicated that the formulation 3 significantly improved volume, specific volume and texture of ragi bread. Sensory evaluation of ragi bread showed that the control ragi bread had whitish crust colour, flat shape, dark brown cmmb colour, completely closed grain and hard texture. Preparation of ragi breads using formulations 1, 2 and 3 significantly improved the cnist colour, shape, cmmb grain and texture of ragi bread. This is indicaxεd by the increase in sensory scores for above parameters. The overall quality score of control ragi bread was 16 out of 100 and it ranged from 72 - 86 for ragi breads prepared using formulations 1, 2 and 3. Highest improvement in the overall ahry score of 86 was recorded by formulation 3 followed in decreasing- order by formulation 2 (80) and formulation 1 (72). However all the breads possessed typical wholesome ragi taste. Based on the above data it could be concluded that the fonnulation 3 was found most suited for producing excellent quality ragi bread.

Claims

We claim

1. A finger millet bread formulation comprising

A formulation as claimed in claim 1 wherein the dry gluten powder has a protein content of 74 - 78 % and water holding capacity 1.

3-1.

4 ml/g. A formulation as claimed in claims 1 and 2 wherein the enzyme fungal α - amylase has ah activity of atleast 50.000 SBCB (Standsted BCneen Bhsh) units/g. A formulation as claimed in claims 1 — 3 wherein the rrπllet bread has the following characteristics.

5. A process for preparing millet bread comprising the steps of: a) preparing finely ground finger millet flour wherein 5% bran is separated, . b) hydrating the ragi flour and dry gluten powder for 10 min with 50 % water, c) dissolving yeast, salt, sugar, ascorbic acid, fungal alpha amylase, distilled glycerol mono stearate, sodium stearoyl-2-lactylate, calcium propionate, glacial acetic acid separately in water, d) mixing of hydrated millet flour and the mixture of step (c) for 5 min to obtain a dough and allowing the dough to ferment for a period of 30 min, e) remixing the millet dough of step (d) for 2 min and relaxing the millet dough for 15 to 30 min, f) moulding the millet dough of step (e) using mechanical device, g) proofing the dough for 30 to 45 min, h) baking the proofed dough in an oven at a temperature ranging from 220 to 230°C for a period of 25 to 30 min, and i) cooling for ?-3 hrs to obtain millet bread.