Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat

Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat flour (white and wholemeal). For fibre fortification, inulin, chia seed flour and psyllium husk flour were used. After determining the basic nutritional parameters of the raw materials, four series of experiments were carried out to prepare bread rolls and to test the finished products. The correct mixing ratio of the enriching agents were tested, and the final flour mixtures were tested. At the end of our research, three blends (white purple wheat flour + 4% inulin + 2% psyllium husk flour; wholemeal purple wheat flour + white purple wheat flour + 4% inulin + 4% chia seed flour; wholemeal purple wheat flour + 4% inulin + 4% chia seed flour) were developed.

Automated summary

Nowadays, consumers are increasingly focused on healthy eating, however, insulin resistance and type 2 diabetes are impacting many individuals. Generally, people are paying more attention to consuming foods rich in fiber. In this study, we developed high-fiber ready-to-bake flour mixtures using purple wheat flour (white and wholemeal) and fortified them with inulin, chia seed flour, and psyllium husk flour. After determining the nutritional parameters of the raw materials, we conducted four sets of experiments to prepare bread rolls and test the final products. Ultimately, we developed three blends with the appropriate mixing ratios of enriching agents.