Quality characterization, bread making properties and storage stability of foxtail millet incorporated bread ready-mix

Abstract

This study was undertaken with the objective of formulating bread ready-mix incorporating foxtail millet flour. The foxtail millet flour was incorporated at 0%, 10%, 20%, 30% and 40% (C, FP1, FP2, FP3 and FP4) with instant dry yeast, sucrose, salt, whey protein isolate and potato starch in the ratio of 3: 2.5: 1: 2: 2, respectively in wheat flour. The proximate composition, antioxidant activity, rheological properties and shelf-life study of bread ready-mix were evaluated. The physicochemical analysis revealed significant increase in nutritional characteristics of bread ready-mix and breads prepared from it. The bread ready-mix containing 30% foxtail millet flour was selected as the most acceptable on the basis of evaluated parameters and sensory analysis of breads. There was an increase in the percentage of protein (12.84%), fibre (88.73%), manganese (11.42%), iron (43.38%) and overall antioxidant activity (34.51%) which improved the nutritional value of bread ready-mix when substituted with foxtail millet at 30% levels. The shelf-life study revealed that the bread ready-mix could be stored in aluminum laminates up to 4 months under ambient conditions. Thus, this study furnished a complete composition to ensure convenience to consumers for preparation of breads and foxtail millet flour at 30 % substitution levels further improved the nutritional profile of developed bread.