Author(s):

Deepika Baranwal and Arti Sankhla

Abstract: In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40%) with wheat (50-80%) and defatted soy flour (10%). After sensory evaluation, all the four variations of flours were liked moderately by panel members. Though, the all four treatments were not significantly different from each other, the highest ratio of MCG blend (40%) in composite flour was selected to meet the goal of value addition for further physical and functional properties evaluation. The observations in case of physical properties of malted composite flour i.e. particle size, bulk density, crude gluten, wet gluten and sedimentation volume were found to be 170.38 micron, 0.56 g/ml, 8.60 %, 20.66 % and 23.66 ml respectively. Functional properties of malted composite flour were reported to be 1.45 % Water Absorption Capacity, 1.72 % Oil Absorption Capacity, 16 % Least Gelation Concentration, 33% Foaming Capacity, 62 % Foaming Solubility, 12.46 % Swelling Power, 12.83 % Solubility, 67.33 % dispersibility, and 1.86 mg/100g maltose value. The physical and functional characteristics of the developed malted composite flour were found as per the desired standards required for bakery products.

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