Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread. Issue 5 (24th July 2020)

• Record Type: Journal Article
• Authors: Kumar, Pankaj; Kaur, Charanjit; Sethi, Swati; Kaur Jambh, Harpreet
• Is Part Of: Cereal chemistry. Volume 97:Issue 5(2020)
• Page Start: 991
• Page End: 998
• Publication Date: 2020-07-24
• Subjects: extrusion -- finger millet -- Flatbread -- gluten‐free -- pearl millet -- rheology; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10321
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: 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.