期刊
CEREAL CHEMISTRY
卷 97, 期 5, 页码 991-998出版社
WILEY
DOI: 10.1002/cche.10321
关键词
extrusion; finger millet; Flatbread; gluten-free; pearl millet; rheology
资金
- ICAR-Indian Agricultural Research Institute, New Delhi, India
Background and objectives It has been hypothesized that extrusion can improve the viscoelasticity of dough. The present study aimed to verify the potential of extruded finger millet (EF) flour in improving the rheological, technological, nutritional, and sensory characteristics of pearl millet-based composite dough and flatbread. Findings Incremental addition of EF in pearl millet (PM) composite dough caused a significant (p < .05) decrease in pasting properties of composite dough, whereas there was a significant increase in dough extensibility. The dough prepared by substituting 20% EF exhibited a higher value of the elastic share of compliance. EF significantly (p < .05) improved the puffing, textural, and nutritional quality of PM composite flatbread. Conclusion Addition of EF in PM improved the rheological and nutritional profile of flatbread. Significance and novelty Substitution of EF flour can significantly improve the technological properties, nutrition of PM-based flatbread.
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