Optimization and characterization of malted proso millet (Panicum miliaceum) based bread

Optimization and characterization of malted proso millet (Panicum miliaceum) based bread

Abstract An optimal mixture design was employed to optimize flour combination consisting of refined wheat flour (50%–75.9%), malted proso millet flour (20%–45.7%), and gluten (2%–5%) on responses, namely bread volume, hardness, springiness, L* value of crust, L* value of crumb, and overall acceptabi...

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Bibliographic Details
Main Authors: Nikhitha Mohan Aringalayan, Rakhi Singh, Shivangi Mishra, S. Thangalakshmi, Barjinder Pal Kaur, Vivek K. Bajpai, Anurag Singh
Format: Article
Language:English
Published: Wiley 2022-10-01
Series:eFood
Subjects:
antioxidant activity
gluten
malted millet flour
proso millet
total phenols
Online Access:https://doi.org/10.1002/efd2.29

Internet

https://doi.org/10.1002/efd2.29

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