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L. R. WORTHAM, C. R. Rudiger, and L. W. Rooney. Dept. of Soil & Crop Sciences, Texas A&M Univ., 2474 TAMU, College Station, TX 77843-2474 Most Americans do not consume the recommended 25-35g of fiber per day. Although no official recommendations currently exist for antioxidants and omega-3 fatty acids, these compounds are associated with disease prevention. Therefore, nutraceutical ingredients can be incorporated into bread to promote health and prevent disease. Our objective was to create an optimal nutraceutical “Breadmix” containing high levels of dietary fiber, antioxidants, and omega-3 fatty acids. Bread was baked in home bread machines using all-purpose wheat flour supplemented with vital wheat gluten. Brown sorghum and barley flour were substituted at 0-10% of the total flour, while barley â-glucan extract was substituted at 0-0.3% and flaxseed was substituted at 2-5% Effects of substitutions on bread qualities were evaluated and optimum levels of use determined. The optimum formulation of 15% sorghum bran, 5% flaxseed, and 0.3% barley â-glucan extract was chosen based on bread quality and nutritional value. Higher percentages of sorghum bran or barley flour reduced specific volumes and increased firmness. Sorghum bran was high in dietary fiber (45%), tannins (17.9mg/100mg CE), phenols (4.4mg/100mg GAE), and ORAC value (456.7Umol TE/g). Barley flour contained 13.9% dietary fiber and 4.4% â-glucans, while the barley â-glucan extract contained 70% â-glucans. Flaxseed contained 10% omega-3 fatty acids and 28% dietary fiber. Compared to commercially available products, breads prepared from the Breadmix had higher specific volume and moisture, improved texture, darker crumb and crusts, and higher taste scores. Bread prepared using the Breadmix formula was a “good source” of soluble and insoluble dietary fiber. One 56g slice provides almost 20% of the recommended daily intake of dietary fiber, >100% of the guideline for antioxidants (Prior and Cao 2000), and 45% of the guideline for omega-3 fatty acids. The Breadmix could be marketed as a nutraceutical product, containing significant levels of dietary fiber, antioxidants, and omega-3 fatty acids.
Session 114F, Nutraceuticals & Functional Foods: Processing and physical properties
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