Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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“…• The panelists deemed unacceptable the inclusion of 100% pretreated proso millet flour in the cake recipe Fathi et al (2016) 3.…”

Section: Smentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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“…Processing methods may improve product properties of baked goods, such as described for heat–moisture‐treated proso millet flour as ingredient in gluten‐free cakes (Fathi, Aalami, Kashaninejad, & Mahoonak, 2016). Four HMT conditions were compared, and except for the condition using the highest moisture (30%) and temperature (120°C) among the tested parameters, the cake volume increased, and crumbs became airier and softer.…”

Section: The Green Cluster: Quality Of Products With Proso Milletmentioning

confidence: 99%

“…Using a combination of untreated and heat–moisture‐treated proso millet flour resulted in better sensory ratings for parameters such as taste and texture, as well as overall acceptability than when only using heat‐treated proso millet flour. Thus, HMTs present a suitable processing operation to improve some product parameters, as long as the temperature and moisture are not too high (Fathi et al., 2016).…”

Section: The Green Cluster: Quality Of Products With Proso Milletmentioning

confidence: 99%

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

Marti

Tyl

2020

Comp Rev Food Sci Food Safe

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Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten‐free “ancient” grain and millet‐based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).

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“…Likewise, Marston et al(2016) observed bread made by flour heated at 125°C for 30 min had larger specific volume and more cells per slice area. Fathi et al(2016) reported improvement in the volume, texture and colour of millet cake by heating at 100°C and 30% moisture on millet flour.…”

Section: Introductionmentioning

confidence: 99%

“…Scalding rye flour with boiling water significantly changed the crumb cell diameter, cell area, texture parameters and light reflectance of rye bread; it also could be applied to produce new colour and increase kinds and contents of volatile flavour compounds in baked products (Petersen et al, 2004;Esteller & Lannes, 2008). Fathi et al(2016) reported improvement in the volume, texture and colour of millet cake by heating at 100°C and 30% moisture on millet flour. Fathi et al(2016) reported improvement in the volume, texture and colour of millet cake by heating at 100°C and 30% moisture on millet flour.…”

Section: Introductionmentioning

confidence: 99%

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure (HTHP) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRFh (HTHP‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian (LSB) made by mRFh had larger specific volume (2.26 mL g−1), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.

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Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

Cited by 21 publications

References 40 publications

Potential processing technologies for utilization of millets: An updated comprehensive review

Potential processing technologies for utilization of millets: An updated comprehensive review

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

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