Use of proso millet (Panicum miliaceum L.) in gluten-free bread making

This study aimed to determine the use of proso millet (Panicum miliaceum L.) in gluten-free bread making. First, the physical and chemical properties of proso millet grains were analyzed and grains were ground into flour using laboratory mills. Proso millet flour was added into the bread formula at 0% (50% rice flour+50% corn flour as control), 20%, 40%, 60%, 80% and 100% levels for gluten-free bread production, and the remainings were completed with equal amounts of rice flour and corn flour. Salt, sunflower oil, DATEM, baker's yeast, carot gum and crystal sugar were added to all mixtures in predetermined amounts. Thus, six different gluten-free flour mixes were prepared totally. Physical, chemical and physiochemical properties of the flour mixes were analyzed. Gluten-free bread was made from flour blends with the same production process by modifying the direct dough method and the samples were analysed for their physical, chemical, textural and sensory properties. Results showed that protein, oil, ash, acidity, total phenolic contents, antioxidant activity, Na, Mg, K, P, Fe, Mn, Zn amounts and hardness values of bread samples increased with the addition of proso millet flour in the recipe increased while color values (L*, a* and b*) of bread crumb and crust, moisture and calcium (Ca) contents, flexibility values, crum stickness values and chewability values decreased. All the results were statistically different (p<0,05). According to sensory analysis results, panelists points decreased in all sensory criteria as the proso millet flour incorporation levels increased in the bread formula, and significant differences (p<0,05) were observed in the analyzed sensory criteria. The breads with high proso millet rates (>%40) left bitter and astringent tastes in the mouths. These unfavourable tastes could be related with the high fenolic content of the proso millet. According to overall acceptance scores, the most favoured breads were the ones with 20% and 40% proso millet flour gluten-free bread and the control bread. The results of this study revealed that the increase of proso millet flour in gluten-free bread making resulted in beneficial effects on nutrient content while the addition of the high amount of proso millet flour (>%40) had negatively affected textural and sensory properties of the gluten-free bread samples. Key words: Panicum miliaceum L., Proso millet, Gluten-free Bread, Celiac 2021, 103 pages