What does this research mean for the field?

Cold plasma treatment at 25 kV for 8 minutes, combined with optimized milling and moisture conditioning, significantly enhances the functional properties and textural attributes of pearl millet flour and its resulting partially substituted wheat bread. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

Evaluate the effects of milling techniques and moisture conditioning on pearl millet flour properties, and optimize cold-plasma-treated composite bread formulations.

September 5, 2026Cereal Chemistry

Influence of Milling Methods and Cold Plasma Treatment on the Functional and Baking Properties of the Pearl Millet Flour and Bread

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Authors

BNBindusri Naraharasetti SCSnehasis Chakraborty KSKaliramesh Siliveru

Discussion

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Overview

Experimental study demonstrates enhanced baking attributes in pearl millet composite bread, indicating the value of cold plasma treatment for gluten-free grains.

Key Points

Evaluate the effects of milling techniques and moisture conditioning on pearl millet flour properties, and optimize cold-plasma-treated composite bread formulations.
Compared pin milling and hammer milling using tempered and untempered pearl millet grain to evaluate flour yield and particle distribution.
Treated pearl millet flour with cold plasma at 25 kV for 8 minutes and formulated partially substituted wheat bread using a D-optimal mixture design varying wheat flour (70–87 g), millet flour (10–27 g), and shortening (3–6 g).
Pin milling produced uniform particle distribution, and tempered pearl millet grain achieved the highest flour yield at 93.5%.
Optimized tempered flour bread (85.5 g wheat flour, 11.5 g millet flour, 3 g shortening) achieved a hardness of 6.06 N, total color change of 5.47, and specific volume of 2.82 mL·g⁻¹.
Optimized untempered flour bread (75.6 g wheat flour, 18.3 g millet flour, 6 g shortening) showed a hardness of 7.32 N, total color change of 6.60, and specific volume of 3.04 mL·g⁻¹.

Cite This Study

Naraharasetti et al. (2026) studied this question.

synapsesocial.com/papers/6a9bd4346b95aff0620ebaf1 https://doi.org/10.1002/cche.70108

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September 5, 2026Cereal Chemistry

Influence of Milling Methods and Cold Plasma Treatment on the Functional and Baking Properties of the Pearl Millet Flour and Bread

View Full Paper

Ask AI

Bookmark

Authors

BNBindusri Naraharasetti SCSnehasis Chakraborty KSKaliramesh Siliveru

Discussion

Member takes

Overview

Experimental study demonstrates enhanced baking attributes in pearl millet composite bread, indicating the value of cold plasma treatment for gluten-free grains.

Key Points

Evaluate the effects of milling techniques and moisture conditioning on pearl millet flour properties, and optimize cold-plasma-treated composite bread formulations.
Compared pin milling and hammer milling using tempered and untempered pearl millet grain to evaluate flour yield and particle distribution.
Treated pearl millet flour with cold plasma at 25 kV for 8 minutes and formulated partially substituted wheat bread using a D-optimal mixture design varying wheat flour (70–87 g), millet flour (10–27 g), and shortening (3–6 g).
Pin milling produced uniform particle distribution, and tempered pearl millet grain achieved the highest flour yield at 93.5%.
Optimized tempered flour bread (85.5 g wheat flour, 11.5 g millet flour, 3 g shortening) achieved a hardness of 6.06 N, total color change of 5.47, and specific volume of 2.82 mL·g⁻¹.
Optimized untempered flour bread (75.6 g wheat flour, 18.3 g millet flour, 6 g shortening) showed a hardness of 7.32 N, total color change of 6.60, and specific volume of 3.04 mL·g⁻¹.

Cite This Study

Naraharasetti et al. (2026) studied this question.

synapsesocial.com/papers/6a9bd4346b95aff0620ebaf1 https://doi.org/10.1002/cche.70108

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