Finger millet incorporation in wheat flour increases the nutritional value of flatbread and
provides health benefits. However, it also has a detrimental effect on the quality of flatbread …

Rising prevalence of celiac disease is driving the consumer toward alternative gluten-free
flour for staple food making. Maize flour is gluten-free and widely consumed as unleavened …

Background and objectives It has been hypothesized that extrusion can improve the
viscoelasticity of dough. The present study aimed to verify the potential of extruded finger …

Inclusion of native millet flour in refined wheat flour negatively affects the technological,
textural and sensory properties of composite breads. The present study explores the …

Background and objectives Steam leavened flat breads (chapatti) are the staple food of
Asian people and cheap source of protein and energy. Finger millet addition can …

Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet
flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties …

Biscuits prepared from flour composites containing 60: 40 and 70: 30 (w/w) finger millet:
wheat flour were evaluated for its dough characteristics and biscuit quality. Hardness of …

This study was undertaken with the objective of formulating composite bread using pearl
millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours. Rheological and bread …

The dough characteristics and flat bread quality parameters were studied on replacing a part
of wheat flour with different minor millets (finger, foxtail, barnyard, kodo, little, proso) in the …

The objective of this study was to assess functional properties of wheat flour blends with
defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5–25% levels. The …