Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

摘要: Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists industry consequence increased consumer awareness. In this study, doughs breads were produced using millet flour in different ratios (10, 20, 30, 40, 50%) white, dark, whole wheat flour. The blends evaluated terms rheological thermo-mechanical properties. Fundamental measurements revealed that the viscosity formulations increases with flour-extraction rate decreases addition Doughs behavior during mixing, overmixing, pasting, gelling was established Mixolab device. results bread-making process simulation indicate dough properties become critical for levels higher than 30%. volume, texture, crumb-grain characteristics. baking test sensory evaluation indicated substitution up 30% could used composite bread High (40 negatively influenced loaf crumb taste.