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J. Ahmadi Kabir
J. Ahmadi Kabir
Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad , Iran
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M.H. Azizi
M.H. Azizi
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran , Iran
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H. Abbastabar Ahangar
abbastabar@pmt.iaun.ac.ir
https://orcid.org/0000-0002-3716-2172
H. Abbastabar Ahangar
Department of Chemistry, Najafabad Branch, Islamic Azad University, Najafabad , Iran
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A. Aarabi
A. Aarabi
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza , Iran
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Abstract
Effect of adding foxtail millet flour (FMF) (10, 20, and 30% w/w) to refined wheat flour (RWF) on physicochemical and rheological properties of dough was studied. Qualitative properties of Brotchen bread including moisture, ash, crude fibre, specific volume, and colour of the breads were evaluated. Adding FMF to the flour increased crude fibre, fat, ash, and protein contents and reduced falling number, damaged starch and wet gluten contents, and sample lightness. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure, and tolerance, however, drops in pressure at 250 and 450 s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility was obtained at FMF30%. Increasing the amount of FMF resulted in a decrease in the volume of the bread, and the FMB (foxtail millet bread) 30% had the highest browning index and b*. The FMB20% had the highest resilience and springiness, while higher level of foxtail (30%) increased chewiness.
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Acta Alimentaria
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