Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend

Millet contains several valuable compounds, therefore is used in different food products. To inves-tigate the effect of replacement of wheat flour with millet flour, 0, 25, 50 and 75% of the initial formula was replaced by millet flour and then chemical properties (protein, fat and ash) of flour mixture were determined. Furthermore, sensory (underscores, and loss of porosity, hardness and softness of texture, chewiness, smell and taste) and texture (hardness and elasticity) of bread sam-ples were determined. The level of fat and ash increased significantly (P