Physicochemical characteristics of bread partially substituted with finger millet (<i>Eleusine corocana</i>) flour

Mudau, Masala; Ramashia, Shonisani Eugenia; Mashau, Mpho Edward; Silungwe, Henry

doi:10.1590/1981-6723.12320

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.12320 copy

Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

Características físico-químicas de pão parcialmente substituído por farinha de milheto (Eleusine coracana)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p < 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.

Keywords:
Finger millet; Wheat; Composite flour; Bread; Functional and physical properties

Sample	Wheat flour (%)	Finger millet flour (%)
A	100	0
B	90	10
C	80	20
D	70	30
E	60	40

Ingredients	Sample
Ingredients	A	B	C	D	E
Wheat flour (g)	100	90	80	70	60
Finger millet flour (g)	0	10	20	30	40
Salt (g)	2	2	2	2	2
Warm water (mL, 37 °C)	15	15	15	15	15
Sugar (g)	6	6	6	6	6
Shortening (g)	4	4	4	4	4
Yeast powder (g)	2	2	2	2	2

Sample	LBD (g/mL)	PBD (g/mL)	WAC (g/g)	OAC (g/g)	ES (%)	pH
A	0.48 ± 0.01^c	0.79 ± 0.01^c	130.61 ± 0.46^a	120.55 ± 0.49^a	41.67 ± 0.68^e	5.88 ± 0.01^a
B	0.47 ± 0.01^bc	0.78 ± 0.02^c	132.15 ± 0.60^b	122.31 ± 0.42^b	38.53 ±0.76^d	5.91 ± 0.01^b
C	0.46 ± 0.00^ab	0.77 ± 0.01^bc	132.65 ± 0.19^bc	123.58 ± 0.57^c	35.80 ± 0.59^c	5.95 ± 0.01^c
D	0.46 ± 0.01^ab	0.75 ± 0.01^b	133.34 ± 0.20^c	124.55 ± 0.52^d	33.00 ± 0.41^b	5.98 ± 0.01^d
E	0.45 ± 0.01^a	0.69 ± 0.02^a	135.06 ± 0.58^d	125.43 ± 0.11^e	30.22 ± 1.05^a	6.02 ± 0.01^e

Parameters	Bread sample
Parameters	A	B	C	D	E
Crumb color
L*	74.95 ± 0.81^e	64.74 ± 0.22^d	56.11 ± 0.51^c	53.24 ± 0.51^b	46.06 ± 0.88^a
^a*	-1.03 ± 0.47^a	4.64 ± 0.12^b	6.30 ± 0.17^c	7.23 ± 0.68^d	7.73 ± 0.14^e
b*	24.55 ± 1.77^b	18.20 ± 0.70^b	14.71 ± 0.23^a	13.91 ± 0.15^a	13.38 ± 0.16^a
ΔE	-	13.30 ± 0.54^b	22.55 ± 0.38^c	25.54 ± 0.29^d	32.30 ± 0.78^e
Hue (H°)	87.54 ± 1.25^a	75.67 ± 0.85^d	66.17 ± 0.22^c	64.36 ± 2.29^c	59.60 ± 0.44^b
Chroma	24.58 ± 1.75^d	18.78 ± 0.65^c	16.07 ± 0.28^b	14.93 ± 0.42^ab	13.98 ± 0.10^a
Crust color
L*	42.16 ± 0.7^a	45.37 ± 0.76^b	51.27 ± 1.43^c	56.25 ± 0.63^d	65.31 ± 0.59^e
a*	17.48 ± 0.13^e	14.55 ± 1.57^d	12.31 ± 0.8^c	9.77 ± 0.48^b	8.04 ± 0.23^a
b*	25.05 ± 0.14^c	25.77 ± 0.56^c	25.44 ± 1.18^bc	23.97 ± 0.65^b	15.52 ± 0.98^a
ΔE	-	4.48 ± 1.56^b	10.56 ± 1.24^c	16.91 ± 1.89^d	27.2 ± 0.52^e
Hue (H°)	30.54 ± 0.17^d	29.60 ± 0.88^cd	28.27 ± 1.12^c	25.88 ± 0.68^b	16.89 ± 0.58^a
Chroma	55.10 ± 0.15^a	60.62 ± 2.70^b	64.16 ± 1.75^c	67.82 ± 0.96^d	68.68 ± 1.85^d

Sample	Moisture(%)	Ash(%)	Protein(%)	Crude fiber(%)	Fat(%)	Carbohydrate(%)
A	36.08 ± 0.45^d	0.67 ± 0.04^a	8.14 ± 0.17^d	2.14 ± 0.01^a	2.30 ± 0.72^a	50.67 ± 0.02^a
B	34.72 ± 0.21^c	0.91 ± 0.06^b	7.77 ±0.05^c	2.37 ± 0.03^b	2.55 ± 0.05^b	51.68 ± 0.24^b
C	33.73 ± 1.04^c	1.19 ± 0.20^c	7.55 ± 0.11^c	2.67 ± 0.04^c	2.75 ± 0.05^c	52.12 ± 0.22^c
D	32.70 ± 0.56^b	1.25 ± 0.07^cd	7.24 ± 0.07^b	2.80 ± 0.02^d	2.87 ± 0.16^c	53.14 ± 0.11^d
E	31.20 ± 0.27^a	1.39 ± 0.27^d	6.75±0.16^a	3.02±0.07^e	3.17±0.31^d	54.47±0.15^e

Sample	Volume (mL)	SV (mL/g)	Weight (g)	Crack formation
A	400.00 ± 0.00^e	2.69 ± 0.03^d	141.77 ± 1.86^a	No cracks
B	390.00 ± 10.00^d	2.66 ± 0.04^d	142.64 ± 0.41^b	No cracks
C	348.33 ± 2.89^c	2.40 ± 0.05^c	145.22 ± 1.45^cb	No cracks
D	298.33 ± 2.89^b	2.09 ± 0.02^b	146.59 ± 1.31^c	No cracks
E	256.67 ± 2.89^a	1.81 ± 0.08^a	148.52 ± 2.10^d	No cracks

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Mpho Edward Mashau, University of Venda, School of Agriculture, Department of Food Science and Technology, Private Bag X5050, Thohoyandou, 0950, Limpopo Province - South Africa, e-mail: mpho.mashau@univen.ac.za