Thilakarathna, K.W.Wijesinghe, W.A.J.P.Sarananda, K,H.2022-01-282022-01-2820159789550481088http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8250/11-EAG-Development%20of%20low%20Glycemic%20Index%20bread%20using%20a%20composite%20.pdf?sequence=1&isAllowed=yComposite flour technology is initially referred to process of mixing wheat flour with cereal and legume flour for making bread and biscuits. However, the term can also be used with regard to mixing of non-wheat flours, roots and tubers or other raw materials (Singh and Raguvanshi, 2011).Bread is a product obtained by baking yeast leavened dough prepared from wheat flour and with or without the addition of ingredients and permitted additives (SLS 141: 1992). The Glycemic Index (GI) of a food refers to the effect the food has on the body’s blood sugar levels. Modern day people seek to avoid wheat flour bread, due to health risk. There is growing interest about nutrients content in bread using composite flour technology. Therefore, this research was carried out to develop low Glycemic Index bread as a solution for various health effects occurred due to the consumption of wheat bread. Methodology The current study was carried out at Food Research Unit, Gannoruwa. Six experimental trials with different treatments were conducted during this study. Finally three treatments were prepared and evaluated on sensory and microbial analysis. 10%, 12% and 14% finger millet incorporated, treatments were used for sensory evaluation. The sensory evaluation was done using 15 semi trained panelists. In chemical analysis, proximate composition was determined for moisture content, fat, crude protein, ash, fiber, total carbohydrate and calcium. Specific volume was measured in selected three bread dough and bread samples using Modified Rapeseed Displacement Method. Texture was measured using a penetrometer for selected bread sample from sensory evaluation. Microbiological analysis was done for Escherichia coli, Total Plate Count (TPC), yeast and mould. Self-life determination was done by stored normal temperature with polythene wrap and without polythene wrap. Glycemic Index was measured using ten healthy volunteers in Food Research unit Result and Discussion According to the sensory evaluation, the 12% finger millet incorporated bread was selected as best bread sample by giving good texture, taste, aroma and colour. According to the figure 01, just after baked mean pressure become 0.83 kg. Then texture was soft. The pressure gradually increased with the time. With the time texture become harder than just after baked. After two hours mean pressure was 16.67 kg. Texture is mainly governed by gluten percentage. High gluten content gives soft texture due to gluten network. In this bread, Finger millet flour was used. Due to it fibrous content it affects for the texture and it gives more hard texture with the time. High pressure show poor texture.enFood ScienceFood TechnologyExport AgricultureAnimal SciencesOther