ICAR Research Data Repository for Knowledge Management

Vermicelli from finger millet flour of medium particle size using hot water (75C)for dough preparation decreased cooking loss from 22.1% to 16.1%. Toasting of dry vermicelli at 12degreeC for 3 min, further reduced the cooking loss to 13%. The water absorption for the composite dough containing finger millet (FM), milled
wheat fractions such as whole wheat flour (WWF), wheat semolina, wheat flour,respectively, increased (40±60, 30±60 and 31±60%) with the increase in FM (0±100%) in the composite. Blending FM flour with WWF upto the 50% level further reduced cooking loss to 8.6%. The vermicelli tended to be quite tender and discrete. Also the cooked weight increased by more than 3.8 times.