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Not AvailableThis study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water activity, alcoholic acidity and falling number, etc. It was found that CSH 13 R passed 99.88% through 30 microns sieve which was closely related to Maida. Moisture content in cultivar M 35-1 was almost equal (8.62) than that of Maida (8.94). Water activity and alcoholic acidity were found highest in M 35-1 (0.7360) and (0.0743) and lowest in DSV 4 (0.5764) and (0.0520) respectively. DSV 4 showed highest falling number (536) compared to Maida (384). The damaged starch percent of the cultivar CSH 13R was highest (4.99%) among the cultivars studied. Composite bread was made using two combinations of sorghum flour (20 and 30%) with refined wheat flour (Maida). The samples coded (T1, T2 (20%, 30% M35-1), T3, T4 (20%, 30% CSH 13R), T5, T6 (20%, 30% DSV 4) and T7 100% maida). Bread samples were analyzed for weight specific volume, moisture, water activity, alcoholic acidity, etc. Crumb firmness was analyzed with texture profile analysis. The sensory evaluation of samples revealed higher scores for overall acceptability for sample T3 (7.5) (20% CSH 13 R). It is clear from the above study that good quality bread can be made with 20% sorghum flour having particle size of 30 mesh.Not Availabl

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Not AvailableIn this present era, consumers prefer high-quality foods with longer shelf life. They also look for products which are convenient to prepare as people are too busy in their daily schedule. Moreover, people have increased their tendency to eat a greater variety of foods both traditional and conventional. Efforts are being made to create awareness on the potential health benefits of millets which are recommended for obese, diabetic, celiac and other lifestyle diseases. In order to make millet value chain sustainable, the production and promotion of various products in the market is very much essential. Under this motto, IIMR launched its brand name “Eatrite ” to the Indian markets to promote the millet based products and this book gives details of these products.ICAR-Indian Institute of Millets Reserac