EVALUATION OF DOUGH CHARACTERISTICS AND QUALITY OF EGYPTIAN BALADY BREAD CONTAINING MILLET FLOUR

This work aims to evaluate the chemical composition of whole and sieved millet flours compared with wheat flour and assess the rheological properties of the resultant doughs by substitution of wheat flour with different ratios of millet flour (0-10-15-20-25 and 30%), as well as physical and sensorial characteristics of the produced Egyptian Balady bread. Chemical composition of whole millet, sieved millet and wheat flour (72%extraction) showed that both whole millet and sieved millet flours had higher contents of protein, fat, magnesium, phosphorus and manganese compared to wheat flour. The rheological characteristics measured by (Farinograph and Extensograph) showed that increasing millet level in dough led to adverse effect on most rheological characteristics. Physical properties of the produced balady bread illustrated that bread sample of 10% millet flour had insignificant reduction in specific volume compared with control sample. Bread samples of all studied treatments were sensory accepted, but the bread sample of 10% millet flour was not significantly different from the control sample. The results of the present study confirm the potential for substitution of wheat flour by millet flour (the best ratio is 10%) aiming to improve the nutritional value of balady bread in terms of protein, fat and some minerals as well as maintaining acceptable level of physical and sensorial attributes.

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