Effects of composite improvers on storage stability of multi-grain bread premix

Multi-grain bread premix (MBP), prepared from wheat, oat and chickpea flour, showed lower glycemic index, while susceptible to quality deterioration during storage. Effects of composite improvers on the improved MBP (IMBP) were investigated based on accelerated shelf-life testing at 50 °C. Composite improvers helped the IMBP to be resistant to starch ageing significantly (P < 0.05), with a reduction in setback viscosity (27.10%) and setback ratio (22.32%) after storage for 21 days, compared to those of MBP. Increased swelling power and water absorption capability were also noticed in the IMBP samples over the storage time. Fatty acid value and polyunsaturated fatty acid content of the IMBP after storage for 21 days were greatly lower than those of the MBP by 9.21% and 4.32%, respectively (P < 0.05), indicating inhibition of lipid hydrolysis and oxidation in the IMBP. Meanwhile, the specific volume of the bread prepared from the IMBP increased by 6.71%, and the hardness decreased by 14.68% compared to the bread prepared from the MBP. The study provided a practical strategy for the preparation and storage of multi-grain bread premix with lower glycemic index.