Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread

• DOI: 10.17113/ftb.61.01.23.7776
• Publication Date: 2022-11-02T22:43:51Z
• Authors: Dubravka Novotni; Ljiljana Nanjara; Lucija Štrkalj; Saša Drakula; Nikolina Čukelj M...; Bojana Voučko; Duška Ćurić
• Keywords: Gluten free

Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of some extent, although it offered limited benefits for bread making. This study aims investigate effects adding proso millet depending on its particle size xylanase pretreatment physicochemical, sensory nutritional properties pan bread.