Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit
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- 作者：Janet Adeyinka Adebiyia ; janet.adeyinka@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Adewale Olusegun Obadinaa ; b ; Antoine Floribert Mulaba-Bafubiandic ; Oluwafemi Ayodeji Adeboa ; Eugenie Kayitesia
- 关键词：Pearl millet ; Malting ; Fermentation ; Physicochemical properties
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：132-139
- 全文大小：1694 K
文摘
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Fermented and malted pearl millet flours had higher water and oil absorption capacities.
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Heat processing reduced crystallinity.
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Baking caused a distorted “honey comb like” structure to the biscuit samples.
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Biscuit samples obtained from the fermented pearl millet flour had the highest textural hardness.