Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

Bread baking from wheat and millet flours in different ratios was investigated. Optimisation of bread quality produced from a wheat/millet composite flour in the ratio 50:50 was pursued by adding emulsifiers and enzymes. Higher millet addition (30 g/100 g and up) asked for higher dough moisture. Addition of emulsifiers (combination of DATEM and distilled monoglycerides) had significant effects on volume, crumb firmness, relative elasticity and number of pores in the crumb. Emulsifier addition allowed increasing the share of millet within the wheat/millet composite flour. Xylanase exerted a crumb softening effect, which was adversely affected by transglutaminase addition, but transglutaminase improved crumb pore structure and both enzymes increased bread volume. Combined addition of xylanase and transglutaminase significantly increased volume of a 50:50 wheat/millet bread by 25%. Overall, by the addition of emulsifier and enzymes bread could be produced from 50:50 wheat/millet flour, which was of acceptable quality.

► Millet bread Bread baking from wheat and proso millet was investigated. ► Addition of emulsifiers (Datem and DMG) allowed increasing the share of millet. ► Bread produced from a composite flour of wheat:millet = 50:50 was optimised. ► Addition of xylanase and transglutaminase improved bread quality significantly.