Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.
Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania iuliana.banu@ugal.ro.
Iuliana
I
Aprodu
Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania.
Iuliana
I
Banu
D003296:Cooking; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D019563:Mechanics; D008897:Panicum / Q000737:chemistry*; D012212:Rheology; D013997:Time Factors; D014908:Triticum / Q000737:chemistry*
Millet; Mixolab; flour blends; rheological properties; wheat