Millet (Eleusine coracana) Flour Forti! cation in Composite Bread


Composite bread prepared by wheat our (550 types, moisture 10.85%) and millet (Eleusine coracana) our (moisture 10.8%) were determined to evaluate bread qualities by 2 methods. The! rst method included application of raw millet our, where as the second methods included cooked (gelatinized) millet our before baking. The breads were named as (0MB) only from wheat our followed by (10CCMB), (20CCMB) and (30CCMB) using 10, 20 and 30 % coarse (669µm) cooked millet our respectively where as (10FCMB) and (10FUMB) were named as! ne (431µm) sized millet our. The former was gelatinized where as the later wasnt. These composite breads were made from a blend of 90, 80 and 70 parts of wheat our with 10, 20 and 30 parts of millet our respectively. The bread with 10, 20 and 30 % composite our were similar in crumb porosity, texture, smell and taste where as 30 % millet our had higher dough and bread yield

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