Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

Abstract

Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p < 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

“…These results are in line with those of [39], who found a crude fiber content between 1.76% to 2.91% in bread consisting of wheat bread enriched with rice bran. These results are also in line with those of [5] in the production of composite bread based on wheat and millet flour. The millet fibers are also helpful in reducing the risk of gall stones.…”

“…Bread is a bakery product which main ingredients are water, flour, salt, yeast, sugar, and fat mixed and fermented to form a viscoelastic dough before baking [1] [2]. It is an important and mostly consumed staple cereal-based food globally and it contains useful nutrients such as starch, protein, fiber, vitamins, and minerals [3] [4] [5]. In addition, bread (wheat bread) is receiving a growing interest as a possible functional food due to its great diffusion and consumption [5] [6].…”

“…It is an important and mostly consumed staple cereal-based food globally and it contains useful nutrients such as starch, protein, fiber, vitamins, and minerals [3] [4] [5]. In addition, bread (wheat bread) is receiving a growing interest as a possible functional food due to its great diffusion and consumption [5] [6]. It is poor in protein while rich in carbohydrates, with a high glycemic index, which can lead to obesity and susceptibility to diabetes and biliary-tract cancer [7].…”

“…The consumption of bread in many countries, especially in sub-Saharan Africa is on the rise due to urbanization, but there is a challenge to meet the supply and demand of bread in order to match the eating habit of consumers [8]. Therefore, baking industries have a challenge of producing bread with improved nutritional, physicochemical and sensory characteristics due to increased consumer's demand for high quality and healthy bakery products [5] [9].…”

Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

“…As the BSG level increased in the dough, the water absorption capacity increased, and it leads to the reduction in the carbon dioxide holding capacity of the dough. The works of Mongi et al [ 34 ] and Mudau et al [ 35 ] also reported the increase in bread loaf weight by the addition of high fibrous ingredients in the dough.…”