Abstract
Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p < 0.05) specific volume and crumb springiness while crumb hardness and cohesiveness decreased in comparison to control. Enzyme addition changes the rheological properties of batter. Complex viscosity (G*) decreased due to lack of water holding capacity and reduced batter resistance to deformation. PR addition decreased phase angle (δ) and batter viscosity significantly (p < 0.05) indicating increased elasticity and improved batter development due to protein hydrolysis. In pasting properties, all parameters significantly increased (p < 0.05) compared to control. Lower peak temperature in PR addition leads to continuous structure development in crumb and helps in re-aggregation of starch granules. In sensory properties, PR added bread has better taste, aroma and overall quality. Results from the study indicates that PR enzyme at 0.1 g/100 g can be used to prepare foxtail millet bread with better textural and sensorial properties.
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