Shelf life characteristics of two bakery products from composite flour of wheat and millet

Abstract

The shelf life characteristics of two bakery products, bread and biscuits, produced from composite flour obtained by partial replacement of wheat flour with millet flour were studied. The millet flour was added at 15 and 30%. These were compared with control in which 100% wheat flour was used. The bakery products were at 30 ± 2ᵒC at three different humidity conditions: 44, 75 and 84%. Changes in the colour, texture and microbiological status were monitored over a period of 7 days (for bread) and 14 days (for biscuits). Whilst the hue colour remained constant, the chroma deviated significantly (p˂0.05) from the control. The texture of the biscuits reduced as higher humidities were used and showed correlation with the moisture gain. Bread samples made from the composite flour showed significant resistance to growth of Aspergillus spp