Abstract
This study shows the great potential of pearl millet flour (MF) for producing nutrient dense and acceptable gluten-free (GF) bread, which is an innovation considering the actual commercial reality. This research highlights the use of design of experiments and multivariate analysis to determine the proper MF and water (W) levels to optimize GF bread quality. Considering both nutrition and sensory features, GF bread formulations prepared with 50 %MF+130 %W, 100 %MF+130 %W, and 75 %MF+115 %W are promising. Formulations prepared with the combination of 75 %MF+115 %W and 100 %MF+130 %W can be classified as a whole grain product. The use of MF results in improving the nutritional composition of GF bread, especially the dietary fibre and protein contents in comparison to white GF and wheat bread.
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.
