Effect of little millet (Panicum miliare) on physical, rheological, nutritional and microstructural properties of bread

The present study aims to use little millet for development of composite bread based on its functional, rheological, physical, textural, sensory, microstructural and nutritional characteristics. Composite flours were formulated with various proportions (10%, 25% and 40% w/w) of little millet flour (LMF) in refined wheat flour (RWF). The water holding capacity (WHC), water absorption index (WAI), and water solubility index (WSI) of the dough were affected with LMF incorporation. The decrease in storage modulus (G ') and increase in power law exponent (0.081 to 0.203) with rise in LMF percent in flour indicated the less elastic nature of composite dough. The loaf weight, height, and volume of the developed bread were found as 4.9%, 17.3%, and 10.1% less than the control bread, respectively. Physical, textural, and sensory analysis revealed that 25% LMF incorporated bread was found to be acceptable, and it showed a significant (p <= 0.05) increase in fiber content (25.5%). Practical applications An attempt is made to develop a functional bread using underutilized LMF for the health-conscious group of people. The current research characterized the physical, rheological, textural, and microstructural changes imparted in bread through millet flour incorporation, which could be successfully referred during composite bread production. A substitute of 25% LMF was acceptable, and the developed bread was found to have a significant increase in fiber content, which can prove to be highly beneficial for individuals suffering from heart disease, diabetes, and obesity. This study can act as a support for the milling industry to produce composite flour blends, and it may also be helpful to bring out convenient bakery products into the market, which can replace the wheat-based products.