Physico-chemical Properties of Flour, Dough and Bread from Wheat and  Hydrothermally-treated Finger Millet

Calvin Onyango; Luvitaa S. K; Guenter Unbehend; Norbert Haase

Publication:
Physico-chemical Properties of Flour, Dough and Bread from Wheat and Hydrothermally-treated Finger Millet

dc.contributor.author	Calvin Onyango
dc.contributor.author	Luvitaa S. K
dc.contributor.author	Guenter Unbehend
dc.contributor.author	Norbert Haase
dc.date.accessioned	2024-07-11T06:20:14Z
dc.date.issued	2020-05
dc.description	Abstract
dc.description.abstract	Abstract Hydrothermally-treated (HTT) finger millet was prepared by tempering the grains twice with water (10:1) followed by incubation at about 25–30°C in a woven polypropylene sack for 10 days. Hydrothermally-treated finger millet was darker and had higher α-amylase activity and lower starch digestibility than native (NAT) grains. The HTT finger millet was composited with wheat flour and used to prepare bread. Composite dough had higher dough stability, dough development time and degree of softening but lower dough energy, extensibility and resistance to extension than WHE dough. The higher specific volume and lower crumb firmness and chewiness of WHE-HTT compared to WHE-NAT bread was attributed to the high α-amylase activity and water absorption capacity of HTT finger millet. Wheat-HTT bread had higher dietary fibre, phytate and phenolic acid content but the same starch and protein digestibility as WHE bread.
dc.identifier.citation	Onyango, C., Luvitaa, S. K., Unbehend, G., & Haase, N. (2020). Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet. Journal of Cereal Science, 93, 102954.
dc.identifier.uri	https://repository.nrf.go.ke/handle/123456789/1296
dc.language.iso	en
dc.publisher	Science Direct
dc.title	Physico-chemical Properties of Flour, Dough and Bread from Wheat and Hydrothermally-treated Finger Millet
dc.type	Article
dspace.entity.type	Publication