MILLET FLOUR ADDITION IMPROVES THE QUALITY OF THE GLUTEN-FREE BREADS BASED ON RICE FLOURS

BANU IULIANA, ONICĂ ANDREEA MARILENA, APRODU IULIANA

Abstract


The aim of the present study was to assess the possibility of obtaining high quality gluten-free bread using composite flours consisting of three different varieties of rice grain flours in admixture with millet flour. Fifteen composite flours were obtained and tested by mixing the flours of the long, round and medium rice grain with different amounts of millet flour (10-50%). Bread samples were obtained out of dough prepared through the one-stage method. The results of the specific volume of the bread samples indicated that the composite flours based on rice flours obtained by milling long and round grains allowed obtaining higher quality final products. The most promising results in terms of firmness of the bread crumb after 24 hours of storage were obtained in case of samples prepared with long or round grain rice flours supplemented with 20-30% millet flour.

Full Text:

PDF

Refbacks

  • There are currently no refbacks.