Study on quality of white bread enriched with finger millet flour

Devani, Bansee. M.; Jani, B.L.; Kapopara, Mansukhlal. B.; Vyas, Devendra. M.; Ningthoujam, Manda Devi

doi:10.5958/2230-732x.2016.00116.9

Cited by 15 publications

(24 citation statements)

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“…There must be a lot of CO 2 released during the heating process. It is also consistent with the previous studies -such as the addition of finger millet flour (Devani et al, 2016) and gluten-free flour (as in corn and rice flour) (Ballolli et al, 2014;Messia et al, 2016) -stating that the bread expansion volumes declined due to the treatment. The decrease of sweet bread expansion volumes were caused by soluble starch originated from gluten-free arrowroot starch.…”

Section: Sweet Bread Expansion Volumesupporting

confidence: 92%

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Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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Section: Sweet Bread Expansion Volumesupporting

confidence: 92%

“…The decrease of sweet bread expansion volumes were caused by soluble starch originated from gluten-free arrowroot starch. Conversely, wheat-based flour has significant impact on elasticity and surface making during the baking process (Devani et al, 2016), while MAS reduces CO 2 formation during fermentation.…”

Section: Sweet Bread Expansion Volumementioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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“…The composite breads were also dense in nature with less elasticity in comparison with the white bread, possibly due to the lower gluten content and higher finger millet content. The results observed in this study were in agreement with the findings by Wang et al, [14] who studied the quality of white bread fermented with LAB and that of Devani et al, [15] who studied the quality of white bread enriched with finger millet flour. The overall rough texture and dense nature can thus be attributed to the decrease in gluten content in the composite bread.…”

Section: Physical and Rheological Propertiessupporting

confidence: 93%

“…Finger millet, being rich in calcium as well as in protein, essential amino acids, iron, phosphorus, fiber and certain vitamins such as vitamin A and vitamin B group, has significantly contributed to the nutritive content in our composite breads formulated in this study. The findings in this study is also similar to that observed by Devani et al, [15] and Desai et al [11], who used finger millet fortified white flour for bread making. The most important significance of our formulation is that it has been made without the use of commonly used chemical additives and we have replaced the commonly used white sugar with palm candy.…”

Section: Nutritional Propertiessupporting

confidence: 92%

Comparative Study on Nutritive Content of Finger Millet-Wheat Composite Bread Fermented With Lactic Acid Bacilli and Yeast

Mythrayee¹,

Pavithra²

2017

IOSR JBB

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Different forms of bread enriched with millets (composite breads) are being tried, to improve the nutritive quality of the bread. In the present study, one of the traditional millets of south India, Finger millet (Ragi), was mixed with whole wheat flour and fermented with lactic acid bacteria (LAB) as well as Baker's yeast. The composite breads were evaluated for physical, nutritional and shelf life properties, and compared with the commercially available white bread. The nutritive content of both the types of composite bread were superior to the commercially available white bread, serving as a rich source of calcium (296%mg as against 40%mg in white bread). They also showed better shelf-life due to their lower gluten and moisture content. Finger millet-whole wheat composite bread fermented with Baker's yeast had higher Vitamin B group (1.09% mg) compared to the same fermented using LAB (0.40% mg) and the white bread (0.15% mg). This study attempted to formulate alternative and healthy bread making without use of chemicals associated with modern bread baking.

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“…Composite flour is a technological process of mixing wheat flour and flour from other cereal grains such as finger millet (Devani et al, 2016). Compositing is usually applied in the preparation of bakery products including biscuits, muffins, rusk, cakes and bread which possess good texture, appearance, flavour and sensory acceptability.…”

Section: Compositing Finger Millet Flour and Bakery Productsmentioning

confidence: 99%

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

et al. 2019

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Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains.

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Study on quality of white bread enriched with finger millet flour

Cited by 15 publications

References 0 publications

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Comparative Study on Nutritive Content of Finger Millet-Wheat Composite Bread Fermented With Lactic Acid Bacilli and Yeast

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

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