Maktouf, S.M. and Jeddou, K.B. and Moulis, C. and et al, . (2016) Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix. Journal of Food Science and Technology, 53 (4). pp. 2061-2066.
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Abstract
This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Millet flour, Wheat flour, Rheological properties, Texture analysis, Bread volume |
| Author Affiliation: | ENIS, Unité Enzymes et Bioconversion, Université de Sfax, Route de Soukra km 4, Sfax 3038, Tunisia |
| Subjects: | Crop Improvement |
| Divisions: | Millet |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 10 Jan 2017 06:51 |
| Last Modified: | 10 Jan 2017 06:51 |
| Official URL: | http://dx.doi.org/10.1007/s13197-015-2065-z |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14665 |
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