Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

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.

Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet

“…Rheological characteristics of composite dough were determined in triplicates by Anton Paar–MCR 52 Rheometer (Anton Paar, GmbH, Germany) fitted with PP 50 (50 mm diameter) parallel plate geometry according to the method described by Kumar, Kaur, Sethi, and Jambh (2020). The storage modulus ( G ′), loss modulus ( G ″), and damping factor (tan δ) were continuously recorded during the test.…”

“…Extrusion processing of rice flour resulted in the dough with high elastic modulus and consistency, followed by the high yield of bread (Mario, Oliete, & Gomez, 2014). Also, improved technological, rheological, and pasting properties of non‐gluten flour (finger millet, proso millet) were observed by various researchers (Gulati, Weier, Santra, Subbiah, & Rose, 2016; Kumar, Kaur, Sethi, & Jambh, 2020; Kumar, Rudra, Varghese, & Kaur, 2016). On this backdrop, a study was initiated to modify the properties of raw finger millet flour through extrusion.…”

“…Various studies confirmed that extruded flour improves the viscoelastic properties of dough through changes in the molecular arrangement of starch and protein present in the raw material (Kumar, Kaur, Sethi, & Jambh, 2020; Meng et al, 2019; Patil et al, 2016). Extrusion processing of rice flour resulted in the dough with high elastic modulus and consistency, followed by the high yield of bread (Mario, Oliete, & Gomez, 2014).…”

“…Moreover, a flatbread made from WF is lacking in essential amino acids such as lysine. The nutrient content of WF can be enhanced by partial replacement with alternative flours like legumes (Meng, Guan, Liu, & Zhang, 2019), pulses (Wani, Sogi, Sharma, & Gill, 2016), millets (Kumar, Kaur, Sethi, & Jambh, 2020; Patil, Rudra, Varghese, & Kaur, 2016), and so forth. Millets are nutritionally superior to wheat with a higher amount of dietary fiber, calcium, and protein (Devi, Vijayabharathi, Sathyabama, Malleshi, & Priyadarisini, 2014).…”

“…Nevertheless, supplementation of raw flour of millets in whole WF adversely affects the dough handling and textural attributes of flatbread in terms of puffiness, rollability, softness, and pliability due to lack of viscoelastic properties (Sharma, Gujral, & Solah, 2017). Therefore, several researchers have employed various technological interventions such as the use of enzymes, gluten, hydrocolloids, starches, or hydrothermal treatments (extrusion) to overcome this limitation (Kumar, Kaur, Sethi, & Jambh, 2020; Moreira, Chenlo, Torres, & Rama, 2014; Onyango, Mutungi, Unbehend, & Lindhauer, 2010; Patil et al, 2016).…”