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Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread
Author(s) -
Kumar Pankaj,
Kaur Charanjit,
Sethi Swati,
Kaur Jambh Harpreet
Publication year - 2020
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10321
Subject(s) - rheology , food science , chemistry , composite number , pearl , extrusion , finger millet , viscoelasticity , wheat flour , materials science , agronomy , composite material , biology , philosophy , theology
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.