Abstract
Finger millet incorporation in wheat flour increases the nutritional value of flatbread and provides health benefits. However, it also has a detrimental effect on the quality of flatbread. The present study evaluates the effect of extruded finger millet (EFM) over unextruded finger millet (UFM) flour on pasting, textural and rheological properties of composite dough and their impact on the quality of flatbread. EFM modified the dough handling properties leading to higher viscoelastic moduli and elastic share of compliance. In addition, a significant reduction in firmness and increment in extensibility of dough was also observed. The flatbread prepared by substituting 20% of EFM in wheat flour exhibited better puffing and lower resistance, shrinkage, and baking time in comparison to flatbread prepared with UFM at the same level of substitution. The sensory score for the same was at par with the control whole wheat flatbread. Results suggest that the substitution of EFM flour in composite dough maintains the rheological and technological quality of composite wheat flatbread.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
