{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T11:50:44Z","timestamp":1782301844335,"version":"3.54.5"},"reference-count":57,"publisher":"FapUNIFESP (SciELO)","license":[{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"am","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Braz. J. Food Technol."],"abstract":"<jats:p>Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g\/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p &lt; 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL\/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.<\/jats:p>","DOI":"10.1590\/1981-6723.12320","type":"journal-article","created":{"date-parts":[[2021,5,21]],"date-time":"2021-05-21T17:48:12Z","timestamp":1621619292000},"source":"Crossref","is-referenced-by-count":32,"title":["Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour"],"prefix":"10.1590","volume":"24","author":[{"given":"Masala","family":"Mudau","sequence":"first","affiliation":[{"name":"University of Venda, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2613-654X","authenticated-orcid":false,"given":"Shonisani Eugenia","family":"Ramashia","sequence":"additional","affiliation":[{"name":"University of Venda, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7797-2292","authenticated-orcid":false,"given":"Mpho Edward","family":"Mashau","sequence":"additional","affiliation":[{"name":"University of Venda, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Henry","family":"Silungwe","sequence":"additional","affiliation":[{"name":"University of Venda, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"530","published-online":{"date-parts":[[2021]]},"reference":[{"issue":"1","key":"ref1","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1007\/s13197-015-2063-1","article-title":"Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential","volume":"53","author":"Aboshora W.","year":"2016","journal-title":"Journal of Food Science and Technology"},{"issue":"6","key":"ref2","doi-asserted-by":"crossref","first-page":"535","DOI":"10.3923\/pjn.2010.535.538","article-title":"Functional properties of wheat and sweet potato flour blends","volume":"9","author":"Adeleke R. 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K.","year":"2009","journal-title":"African Journal of Biotechnology"},{"issue":"2","key":"ref43","first-page":"50","article-title":"Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour","volume":"5","author":"Oluwamukomi M. 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E.","year":"2018","journal-title":"Food Research International"},{"key":"ref47","first-page":"327","article-title":"Development of bread from fermented pearl millet flour","volume":"5","author":"Ranasalva N.","year":"2014","journal-title":"Journal of Food Processing & Technology"},{"issue":"4","key":"ref48","doi-asserted-by":"crossref","first-page":"1","DOI":"10.15406\/jnhfe.2017.07.00247","article-title":"Functional foods and their benefits: an overview","volume":"7","author":"Shandilya U. 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