No 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 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 cm 3 ), 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.