The aim of this study was to optimize composite breads of wheat and whole
millet flour by the use of natural improvers. Three types of local malted
cereals were used as natural improvers. The millet flour was fermented with
EPSs producing LAB strain prior to use. The technological characteristics of
the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite
breads were determined using standard methods and their sensory profiles were
evaluated by a panel of 35 consumers. The alveograph results showed an increase
in dough resistance, deformation and a decrease in extensibility and elasticity
with the level of incorporation of millet flour. From the results of
physico-chemical analyses of composite breads, no significant difference (p
> 0.05) was observed in the use of the three types of local cereal malts
except for the incorporation of 50% of the millet flour. The control sample
presented the lowest acidity and dry matter value, the highest water content
and pH value. No significant difference (p > 0.05) was observed in the use
of the three types of cereal malts for the
macronutrient contents of the composite bread samples. However, differences
were observed according to the levels of incorporation. Macronutrients results
showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM); crude fat
content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a
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