Abstract:

In this study, the effect of skim glutinous millet bran powers with two different particle sizes (100–200 and
400 mesh) on dough rheological properties was explored, and the effect on the quality of steamed bread was evaluated by
adopting a combination of sensory evaluation and texture analysis to determine the optimum addition amount of millet bran
powder. The results showed that farinograph properties of dough were improved by adding either of the two millet bran
powders at a level of 6%; however, both millet bran powders deteriorated the extensibility, which was not significant when
100–200 mesh millet bran powder was added at a level ranging from 4% to 6% and 400 mesh millet bran powder at a level
between 6% and 8%. As more 100–200 mesh millet bran powder was added, the whiteness value of steamed bread dropped
steadily, and better hardness, flexibility, chewiness and resilience and higher sensory scores were observed when the addition
level was in the range of 4% to 6%. But 400 mesh millet bran powder had a relatively small effect on the whiteness value
of steamed bread, and better texture properties were achieved when added at a level smaller than 6% while giving a sensory
score higher than that obtained by adding 100–200 mesh millet bran powder. These results lead us to conclude that the aging
of steamed bread can be delayed by proper addition of millet bran powder with recommended levels of 4%–6% and 6%–8%
for 100–200 and 400 mesh millet bran powder, respectively.

Key words: skim glutinous millet bran powder, dough rheological properties, steamed bread