EFFECTS OF MILLET BRAN DIETARY FIBER AND MILLET FLOUR ON DOUGH DEVELOPMENT, STEAMED BREAD QUALITY, AND DIGESTION IN VITRO

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Twenty-five percent of steamed millet sauceland flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF).The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties.With the increase of DF content, the hardness of the steamed bread increased, th

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