Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.

Maktouf, Sameh; Jeddou, Khawla; Moulis, Claire; Hajji, Hejer; Remaud-Simeon, Magali; Ellouz-Ghorbel, Raoudha

This study was undertaken with the objective of formulating composite bread using pearl millet ( Pennisetum glaucum) and wheat ( Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.

Journal of Food Science & Technology, 2016, Vol 53, Issue 4, p2061

0022-1155

Academic Journal

10.1007/s13197-015-2065-z