title: Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.
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.
authors.affiliation: ENIS, Unité Enzymes et Bioconversion, Université de Sfax, Route de Soukra km 4, Sfax, 3038 Tunisia ; INSA, UPS, INP; LISBP, Université de Toulouse, 135 Avenue de Rangueil, Toulouse, F-31077 France ; UMR792, Ingénierie des Systèmes Biologiques et des Procédés, INRA, Toulouse, F-31400 France ; CNRS, UMR5504, Toulouse, F-31400 France ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Sameh
authors.initials: S
authors.lastname: Maktouf
authors.affiliation: ENIS, Unité Enzymes et Bioconversion, Université de Sfax, Route de Soukra km 4, Sfax, 3038 Tunisia ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Khawla Ben
authors.initials: KB
authors.lastname: Jeddou
authors.affiliation: INSA, UPS, INP; LISBP, Université de Toulouse, 135 Avenue de Rangueil, Toulouse, F-31077 France ; UMR792, Ingénierie des Systèmes Biologiques et des Procédés, INRA, Toulouse, F-31400 France ; CNRS, UMR5504, Toulouse, F-31400 France ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Claire
authors.initials: C
authors.lastname: Moulis
authors.affiliation: ENIS, Unité Enzymes et Bioconversion, Université de Sfax, Route de Soukra km 4, Sfax, 3038 Tunisia ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Hejer
authors.initials: H
authors.lastname: Hajji
authors.affiliation: INSA, UPS, INP; LISBP, Université de Toulouse, 135 Avenue de Rangueil, Toulouse, F-31077 France ; UMR792, Ingénierie des Systèmes Biologiques et des Procédés, INRA, Toulouse, F-31400 France ; CNRS, UMR5504, Toulouse, F-31400 France ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Magali
authors.initials: M
authors.lastname: Remaud-Simeon
authors.affiliation: ENIS, Unité Enzymes et Bioconversion, Université de Sfax, Route de Soukra km 4, Sfax, 3038 Tunisia ; Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, 2092 Tunisia.
authors.forename: Raoudha
authors.initials: R
authors.lastname: Ellouz-Ghorbel
keywords: Bread volume; Millet flour; Rheological properties; Texture analysis; Wheat flour