Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro
Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF).The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties.With the increase of motovox scooter parts DF content, the hardness of the steamed bread i