Basic aspects on the preparation of foam foods with millet for the purpose of prevention of lifestyle-related disease

小米富含钙、铁和膳食纤维，不含小麦、鸡蛋和牛奶三大过敏原。因此，小米粉有望被用作无过敏原食品的成分之一。以阿马兰斯、白色高粱和小米粉为原料，研究了其面包的烘焙特性，以开发无过敏原面包。不同的糯/非糯比例对小米面包的比容无明显影响。但非糯小米粉所占比例越大，硬度越高。添加菊糖改善小米面包品质时，面包比容增加。豆浆的添加降低了面包的初始弹性模量。感官评定结果表明，以菊糖和豆浆为辅料制作的小米面包口感嫩滑，无苦味，回味好，综合评价较好。

Millet is high in calcium, iron and dietary fiber, and do not contain the three major allergens of wheat, egg, and milk. Therefore, millet flour is expected to be utilized as one of the ingredients for allergen-free foods. The baking properties of the bread made with amaranth, white sorghum and the foxtail millet flour, were investigated for the development of the allergen-free bread. The waxy/nonwaxy rate was not influence the specific volume of foxtail millet flour bread. However, the proportion of nonwaxy foxtail millet flour was larger, the hardness was higher. When inulin was added for the improvement of the quality of the foxtail millet flour bread, the specific volume of the bread increased. The initial elastic modulus of the bread was decreased by the addition of soymilk. In sensory evaluation, the foxtail millet flour bread with inulin and soymilk was tender, no bitter, good after taste, and synthetically favorable.