Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread

Background: Millet is a vast growing segment in baking industry and it has paved a way for new innovative products using different varieties of flours. When the consumer demand towards the low gluten products increases, the demand for refined wheat flour alternative also increases. Development of bread with varying proportions of two pseudo cereal flours. Buckwheat flour and quinoa flour was added to refined wheat bread, especially in greater amounts, it proved more efficient at protein content. Methods: A meticulous investigation was conducted to assess the impact of different quantities of RWF (30-50 g), QF (20-40 g) and BF (10-30 g) on the quality attributes of the millet bread, using a D-Optimal design for optimization. Result: The findings revealed that an increased proportion of refined wheat flour (RWF) enhanced the overall acceptability of the bread. Furthermore, the hardness and dough raising of the bread was influenced by higher RWF quantities and reduced levels of quinoa flour (QF) and buckwheat flour (BF). In general, mineral contents increased as the amounts of buckwheat and quinoa flour increased. The optimized proportions for RWF, BF and QF were determined to be 50g, 39.04 g and 10.955 g, respectively. This optimization yielded the following outcomes: the dough raising capacity of yeast was 57.3185 % and the loaf volume 606.14 and its crust colour is 70.240 a bread texture (hardness) of 443.650 N/cm². These results are in concurrence with the predictions made by the significantly (p less than 0.05) fitted quadratic models.