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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-10-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.29 |