Modeling the Influence of Pearl Millet on High‐Fiber Bread: An Investigation into Nutrition, Microstructure, Thermal Stability, Crystallinity, Rheology, and Glycemic Response

Abstract

AbstractThis study aims to optimize the formula for whole pearl millet flour (WPMF) high‐fiber bread using a central composite rotatable design‐response surface methodology (CCRD‐RSM). Whole pearl millet flour (WPMF), whole wheat flour (WWF), and gluten powder (GP) are chosen as independent factors, with a tested range set for each factor. Twenty blends of WPMF (9.65–85.34 g), WWF (16.47–58.52 g), and GP (1.31–4.68 g) are used. The analysis is based on textural characteristics, overall acceptability, and crumb color. Results show that increasing the WPMF level in bread increase the firmness, gumminess, chewiness, and a* and b* color values. It decreases the crumb cohesiveness, resilience, and overall acceptability. The optimized WPMF high fiber bread formula is 63.17 g WPMF, 50 g WWF, and 3.92 g GP, and can be claimed as clean label bread as no preservatives are added. The optimized WPMF high‐fiber bread shows enhanced nutritional, microstructural, rheological, and crystallinity characteristics. The claim for high‐fiber bread seems justified with fiber content (8.67%). The low estimated glycemic index 33 falls under the category of low GI foods, making it suitable to manage diabetes.