Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties.

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to
be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL)
and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free
foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p < 0.05) specific volume
and crumb springiness while crumb hardness and cohesiveness decreased in comparison to control. Enzyme
addition changes the rheological properties of batter. Complex viscosity (G*) decreased due to lack of water
holding capacity and reduced batter resistance to deformation. PR addition decreased phase angle (δ) and batter
viscosity significantly (p < 0.05) indicating increased elasticity and improved batter development due to protein
hydrolysis. In pasting properties, all parameters significantly increased (p < 0.05) compared to control. Lower
peak temperature in PR addition leads to continuous structure development in crumb and helps in re-aggregation
of starch granules. In sensory properties, PR added bread has better taste, aroma and overall quality. Results from
the study indicates that PR enzyme at 0.1 g/100 g can be used to prepare foxtail millet bread with better textural
and sensorial properties.