Abstract
Vermicelli from finger millet flour of medium particle size using hot water (75°C) for dough preparation decreased cooking loss from 22.1% to 16.1%. Toasting of dry vermicelli at 120°C for 3 min, further reduced the cooking loss to 13%. The water absorption for the composite dough containing finger millet (FM), milled wheat fractions such as whole wheat flour (WWF), wheat semolina, wheat flour, respectively, increased (40–60, 30–60 and 31–60%) with the increase in FM (0–100%) in the composite. Blending FM flour with WWF upto the 50% level further reduced cooking loss to 8.6%. The vermicelli tended to be quite tender and discrete. Also the cooked weight increased by more than 3.8 times.
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