Bread with 30% little millet flour was developed. Further 5% soy flour and 10% gluten was incorporated in millet composite flour by replacing wheat flour and developed breads were analyzed for physical, textural, sensory and nutritional quality. Wheat bread was superior in specific volume, texture and sensory quality. Texture of little millet bread improved on addition of soy and gluten with significant decrease in the hardness. Sensory quality of soy and gluten incorporated bread was on par with little millet composite bread. On addition of little millet; fat, dietary fibre, total phenols and antioxidant activity content of wheat bread was enhanced. Soy and gluten supplementation showed further enhancement in the protein, dietary fibre, ash, phenolics and antioxidant activity. Supplementation of non-gluten flours enriched the nutritional quality of wheat bread and would meet the demand of population for nutrient dense bread with good acceptability.

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