What is it about?
Millets are small cereal grains are rich in energy, protein, vitamins and minerals. Millets can be milled and can be made into flour, whose incorporation in formulating composite flour can lead to the development of a nutritional rich bakery product. This paper studies the effect of a composite millet flour on the quality parameters of a developed bread.
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Why is it important?
Our findings show that the little millet flour incorporation into bread upto a particular level negatively affects the rheological and physical parameters of the dough and bread, but increases the nutritional quality of the final product with acceptable sensory scores.
Perspectives
I hope this article gives a detailed knowledge to readers and researchers about the physical parameters that we have compromise to get a nutritional and convenient millet based bakery product. As various consumers are shifting towards a healthy life styles, development of health beneficial bakery food item, which could be consumed daily can play a important part in their day to day nutrition. Therefore I believe that this article will clarify some important doubts.
Abhishek Pradhan
Indian Institute of Technology Kharagpur
Read the Original
This page is a summary of: Effect of little millet (
Panicum miliare
) on physical, rheological, nutritional and microstructural properties of bread, Journal of Food Processing and Preservation, June 2022, Wiley,
DOI: 10.1111/jfpp.16782.
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