Effect on the rheological and textural properties of bread made from wheat flour and heat-treated millet flour

The application of heat treatments on flours can positively affect their functional properties. Therefore, wheat flour (HT) was replaced with 10, 20, and 30 % of millet flour (HM) heat treated at 100 and 130 degrees C. In the flour mixtures, color, water retention capacity, viscosity profile, dry gluten and optimal kneading time were evaluated. In the dough, force (N) and extensibility (mm) were determined. In the bread, the weight, specific volume, and texture profile were analyzed. The results showed increases in the final viscosity when using HM heat-treated at 100 and 130 degrees C at substitution levels of 30 % (3606 cP and 3866 cP), compared to HT (2790 cP). There were also increases in the dough strength at 10 % substitutions with HM treated at 100 and 130 degrees C (0.81 N and 0.69 N), compared to HT (0.34 N). Regarding the specific volume of the bread, very similar values were observed in HT (4.78 cm3/g) and that obtained from the substitution of HT with 10 % of MH treated at 100 degrees C (4.19 cm3/g). The specific volume is one of the most important quality parameters in baking products, in this sense, it can be said that the replacement of wheat flour with 10 % of millet flour treated at 100 degrees C favored this parameter, even turning out to be very close to that obtained only from wheat flour.