Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread

Authors
Negin Gholizadeh Hamidi 1
Hojjat Karazhiyan 2
1 1 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
2 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
10.22034/FSCT.20.138.185
Abstract
Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well. In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation.
Keywords
Millet flour
Wheat flour
Bread
Sensorial properties
texture

Subjects

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