Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour

Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN


Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved.  The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.


bread quality, chemical composition, Panicum miliaceum L.

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AACC, Approved methods of American Association of Cereal Chemists (American Association of Cereal Chemists, St. Paul, 2000).

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:12310


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