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Cereal Chem 53:718 - 724.  |  VIEW ARTICLE
Pearl Millet. II. Partial Characterization of Starch and Use of Millet Flour in Breadmaking.

S. M. Badi, R. C. Hoseney, and P. L. Finney. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Pearl millet starch ranged in diameter from 8 to 12 microns, somewhat smaller than corn or sorghum starch. Pasting properties of millet starch were similar to those of sorghum starch, except during the 1-hr holding period of 95 C. Millet starch contained 17% amylose compared with 23% in sorghum starch. Amylograms of millet flour gave low peak viscosities compared to sorghum flour, indicating an active alpha-amylase system. Adding 10% millet flour to a standard baking formula slightly increased loaf volume and improved crumb grain. The addition of 10% millet flour to a formula containing no malt or sugar gave a loaf volume significantly better than the same wheat flour baked with the standard formula containing 6% sugar. Adding small quantities of sorghum flour (5-20%) to the standard formula decreased loaf volume.

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