Chemical and Functional Characteristics for Breadmaking: Comparison of Fermented Whole-Plant Flours with Refined Wheat Flour

Egypt needs sustainable nutrient-rich alternatives for bread production because of its significant reliance on imported wheat. In contrast to refined wheat flour this study examines the chemical makeup nutritional profile and functional characteristics of flours made from fermented whole wheat corn millet and wheat- corn-millet mixture. Analysis was done on composite flours that contained 25% 50% and 75% mixed flour. All treated flours had lower moisture contents (10. 2–10. 9 g/100g) according to proximate analysis than wheat flour (11. 7 g/100g) suggesting improved shelf-life potential. Millet flour was high in zinc and sodium and had the highest levels of fat (3. 75 g/100g) fiber (1. 88 g/100g) and energy (4299 cal/g). With complete wheat flour having the highest protein content the range was 10–2–13 percent. Good protein quality was suggested by the low non-protein nitrogen content found in all samples. Mixed and millet flours had higher levels of vitamin E and carotene while corn flour had the highest iron content (95–36 mg/kg). All of the substitute flours had a marginally higher amino acid content than the control. The 50% mixed flour + 50% wheat blend was found to be the most functionally appropriate for breadmaking by rheological testing it had favorable extensibility and gelatinization as well as high dough stability. All things considered millet-based fermented whole-plant flours present a viable way to improve breads sustainability and nutritional content while lowering reliance on imported wheat