Utilization of Different Seedss for Production Multigrain Pan Bread

Effect of replacement of wheat flour with different levels of multigrain mix (MGM) 5, 10, 15 and 20% containing black, sesame, flaxseeds and chia seeds on rheological and bread-making attributes of wheat flour was evaluated. The obtained results revealed that, both of black, sesame, flax seeds and Chia seed contained high amounts of crude protein, lipids, ash and crude fibers in addition to high levels of minerals as calcium, potassium, iron and zinc, comparing with wheat and barley flour. Moreover, the above mentioned seeds having high levels of amino acids, especially lysine compared to the wheat and barley flour. Also, high amount of phenolic compounds was detected. Moreover, high content of unsaturated fatty acids, especially linoleic acid (C18:2) and oleic acid (C18:1) was also detected. Increasing the MGM levels from 0 to 20% increased farinograph water absorption. Meanwhile, dough stability, resistance to extension, proportional number and energy were decreased. Supplementation levels of (5, 10, 15 and 20%) MGM gradually increased weight loaf values. While, bread loaf volume and specific volume were gradually decreased by increasing the level of substitution compared to the control sample. The sensory evaluation data demonstrated that, the MGM successfully replaced wheat flour to produce pan bread up to 15% without any unfavorable change.