Abstract
Rising prevalence of celiac disease is driving the consumer toward alternative gluten-free flour for staple food making. Maize flour is gluten-free and widely consumed as unleavened flatbread (FB) in India. However, the quality of FB from maize dough is poor due to lack of gluten and viscoelasticity which causes difficulty in rolling, sheeting, and puffing. Research suggests that use of extruded flour can improve both technological and the functional quality of bread made from gluten-free flour. The present study evaluates the rheological and functional properties of the composite maize dough substituted with varying concentrations of extruded finger millet (EF). The pasting characteristics and the rheological properties of the composite flour were evaluated. An increased level of EF significantly enhanced the elastic character and textural properties of maize dough. The storage modulus (Gʹ) and loss modulus (G″) of the composite dough significantly increased compared with control dough. Sensory evaluation revealed that despite slight colour changes, in composite FB, the taste was at par with control. Results suggest that incorporation of extruded EF flour has the potential of improving the rheology, techno-functional and nutritional quality of maize based FB.
Published Version
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