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

• Published in: eFood (Amsterdam) 2022-10, Vol.3 (5), p.n/a
• Main Authors: Mohan Aringalayan, Nikhitha, Singh, Rakhi, Mishra, Shivangi, Thangalakshmi, S., Kaur, Barjinder Pal, Bajpai, Vivek K., Singh, Anurag
• Format: Article
• Language: English
• Subjects: Acceptability; Amino acids; antioxidant activity; Bioavailability; Bread; Design optimization; Dietary fiber; Dietary minerals; Flour; Food; Gluten; Hardness; Humidity; Independent variables; malted millet flour; Millet; Nutrient requirements; Panicum miliaceum; proso millet; Proteins; Sugar; total phenols; Variance analysis; Wheat; Yeast
• ISSN: 2666-3066; 2666-3066
• DOI: 10.1002/efd2.29

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 acceptability of malted millet bread. The optimum level was found to be 73.3% of refined wheat flour, 24.7% of malted proso millet, and 2% of gluten, resulting in bread volume (773.33 cm3), hardness (79.08 N), springiness (0.054 mm), L* value crust (58.16), L* value crumb (64.08), and overall acceptability (7.89), respectively. The optimized bread showed significantly higher protein, ash, crude fiber, dietary fiber, and antioxidant activity than the control refined wheat flour bread. Therefore, optimized bread exhibited higher nutritional properties, making it appropriate for large‐scale production to improve consumers' nutrient delivery and protein requirements. The malted proso millet flour in combination with refined wheat flour was used for the development of bread. The developed bread had improved protein content as well as overall nutritional content.