International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 1 (2020)

Enrichment of bread with Bajra flour


B Mounika, NNandini, P Prashanth, P Taslim, Bhaskar V

Bajra is the second most important millet. It is also called as pearl millet. Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. Bajra rich in fiber content, bajra is good for diabetics, keeping the glucose levels normal. (Triticum spp.) Whole foods, including whole wheat flour contain some of healthiest fats, carbohydrates and proteins, which are essential in lowering the risk of developing metabolic syndromes. Whole wheat flour has been associated with reversing the weight gain process. Yeast is suspended in water of about 110 degree f with sugar. Mixing of dough is one of the main factor essential to making good yeast-leavened products. The other two are time and fermentation. All three are of prime importance and must be properly co-ordinate. After the dough is mixed, it is set aside for a period of time to allow them to ferment. The area where the dough is put to ferment should be clean and free from odors with a temperature of 80 degree.. In the process of fermentation part of sugar is converted into a form that can be used as a food for yeast. Starches are converted into sugar that produces carbon dioxide gas and alcohol that causes dough to extend. After the dough has fermented it is necessary to divide the dough into pieces and to shape the pieces for panning. The dough is divided into uniform pieces of the desired weight. The seize of the loaves must be uniform. They must be of the same weight if they are to bake off uniformly. Rounding the dough for the intermediate proof by tucking in the raw edges of the piece and forming a round piece of dough. The intermediate proofing period is that period of time that the round piece of dough is allowed to rest between the time the dough is divided and rounded and the time even the piece of dough is formed for panning. This requires from 8 to 15 minutes, depending on the dough. The pieces of the dough are shaped so that they can rise in the pan and form a desirable shaped loaf of bread. The primary purpose of greasing the pan is to prevent the bread from sticking when it is removed. After shaping and panning, loaves should be placed on a properly controlled room or cabinet called the proof box or proof cabinet, for the final or pan proof. Temperature of the cabinet should be maintained at 98 degree f. the final stage in bread production is to place the pans of dough into an oven that is heated to a temperature of 215 degree c.or 425 degree f. The loaf should be cooled so that to it will not dry excessively.
Pages : 56-59