Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality.

Selected cereals (rice and sorghum) and millets
(finger millet and pearl millet) were steamed for 20 min at
ambient pressure. The rheological properties of doughs, made
fromthese steamed as well raw grain flours, were characterized
in addition to examining their baking quality. The two-cycle
compression test was employed and instrumental values were
correlated with sensory attributes (color, aroma, taste, stickiness,
chewiness, tearing strength, cohesiveness, and rollability)
using principal component analysis (PCA). Rice doughs made
from both raw as well as thermally treated flour imparted
maximum hardness (96.6–99.3 N) and least cohesiveness
(0.05–0.09) with highest stickiness values (105–110°) among
all the dough samples at the samemoisture content. Pearl millet
and raw sorghumflour doughs possessed the least instrumental
hardness, adhesiveness, and stickiness and were the easiest to
flatten. The PCA biplot showed that sensory and instrumental
cohesiveness formed a cluster on the left side on the x axis
while shear force, and sensory attributes like tearing strength,
chewiness, stickiness, and rollability formed another cluster on
the other side of the axis. Raw rice and finger millet doughs
were associated with the high extent of instrumental and sensory
stickiness. Thermally treated pearl millet and sorghum
doughs were the best followed by treated rice and finger millet
samples to give the desirable dough characteristics, and were
quite close to wheat chapathi in texture.