Process Standardization for Bread Preparation using Composite Blend of Wheat and Pearl Millet: Nutritional, Antioxidant and Sensory Approach

Abstract

In present study, the effect of incorporation of pearl millet (PM) flour (10, 20, 30, 40%) on quality and sensory characteristics of bread were studied. Ash, fat, fiber and carbohydrate content were increased with the incorporation of PM flour. For wheat flour (WF) the values of water absorption capacity (WAC) and oil absorption capacity (OAC) were observed 1.90 g/g and 1.54 g/g, while flour blends varied from 1.78-1.87g/g and 1.48-1.52g/g, respectively. After the incorporation of PM flour peak (PV), trough TV, setback (SV) and final viscosity (FV) were decreased as compared to WF. Antioxidant properties of WF and PM flour were observed 20.3% and 15.1%, and varied from 18.10% to 19.23%, respectively for flour blends. Antioxidant characteristics of breads increased as compare to their flours. Physical parameter i.e. loaf weight increases after addition of PM flour while reverse was observed for loaf volume. Bread prepared up to 30% addition of PM flour into WF showed a satisfactory sensorial score for bread further addition of PM flour, breads were not acceptable quality. Results of present study provide a better understanding of functional properties of WF, PM flour and their blends for their possible applications in preparation of gluten free products.