The importance of flour particle size in composite flour bread.

1999

English

Maize and pearl millet grains were milled into flour, semolina and grits. Particle-Size Analysis were carried out for the various fractions. The various granulations and wheat flour were blended with 10% to 40'k levels of replacement. Bread was baked from the different blends and the changes in freshness evaluated up to 7 days. II was established that the coarser the granulation of maize and pearl millet, the higher the volume of the bread baked from them. Freshness and shelf-life properties were also better for coarser granulations.

Manful, J. T.