Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies
Madhushree Padmaiah,
Ashwath Kumar Kathalsar,
Soumya Chandrashekhar
et al.
Abstract:SummaryThe study focused on utilizing the flours of the Poaceae family to replace whole wheat flour (WWF) in pizza. The millet blend (MB) was prepared using finger millet and pearl millet flours and mixed in a 1:1 ratio. The WWF was replaced with MB at 0, 25, 50, 75 and 100% levels and studied its effect on empirical rheology, technical aspects of processing, micro‐structural and nutritional characteristics of pizza base (PB). The incorporation of MB to WWF significantly diminished the water absorption capacit… Show more
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