Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet Bread

Abstract

The absence of gluten is one of the greatest technological challenges in breadmaking process. This study examined how different methods (straight dough, st and sponge dough, sp) affect the properties of breads obtained exclusively with whole grain pearl millet flour. The breads were obtained by st and sp methods using different proportions of raw (RMF), extruded (EMF), and germinated millet flour (GMF). The formulation made with a mixture of raw, extruded, and germinated millet flour (REGMF) showed an increase in dietary fiber (6.3–10.8 g/100 g), phenolic compounds (3160.2–4131.8 mg GAE/100 g), and antioxidant capacity (1041.0–1923.3 μmol/100 g) compared with the st and sp processes, respectively. However, REGMFsp showed the greatest hardness (19.85 N) and amylose content (41.2%), but the combination of germinated flour and sponge dough method led to the highest value of total phenolic content (TPC = 4131.8 mg GAE/100 g) (p < 0.05). However, the (50:50) REMF formulation obtained by the sponge dough process showed the highest antioxidant capacity (2133.0 μmol/100 g) by the FRAP method (p < 0.05). Additionally, the REMF sample also presented the lowest IC₅₀ value in both breadmaking processes (2.06 mg/mL, st, and 1.36 mg/mL, sp), which implies high α-amylase inhibition activity than the controls (wheat-based formulations). The results suggest that pearl millet-based breads are an excellent food resource for health promotion and can be included in the dietary management of both healthy individuals and celiacs or diabetics.