Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre‐Gelatinized Pearl Millet Flour

This study investigated the effect of pre-gelatinized pearl millet flour (PGPMF) supplementation on the quality characteristics of native pearl millet flour and bread prepared from the blends. The PGPMF was prepared by steaming the pearl millet grains, followed by drying and milling. The PGPMF was substituted in the native pearl millet flour in varying proportions and blends were characterized for quality parameters. The bread was prepared from the blends and assessed for quality characteristics. The PGPMF substitution improved the hydration properties of blends and reduced the water solubility index by 28.9%. The PGPMF reduced the emulsion capacity and foaming ability of the blends, while it improved the freeze-thaw stability by 30.6%. The rheological analysis of blends confirmed their shear-thinning behavior, and FTIR spectra indicated broadening of OH stretching bands and improvements in the amorphousness. The PGPMF substitution amended the physical attributes of prepared bread with a significant enhancement in crumb structure. The in-vitro starch digestibility and protein digestibility increased considerably with the substitution of PGPMF. The firmness of bread decreased by 36% and its springiness increased from 0.26 to 0.35 with the substitution of PGPMF. The scanning electron micrography revealed a porous and uniform matrix in PGPMF substituted breads. The substitution level of 40% PGPMF was identified as optimal, resulting in significant improvements. These findings indicate that PGPMF effectively addresses the rheological limitations of pearl millet, improving bread quality, thereby supporting the development of millet-based, gluten-free, and shelf-stable bakery products.