Abstract Hydrothermally-treated (HTT) finger millet was prepared by tempering the grains twice with water (10:1) followed by incubation at about 25–30 °C in a woven polypropylene sack for 10 days. Hydrothermally-treated finger millet was darker and had higher α-amylase activity and lower starch digestibility than native (NAT) grains. The HTT finger millet was composited with wheat flour and used to prepare bread. Composite dough had higher dough stability, dough development time and degree of softening but lower dough energy, extensibility and resistance to extension than WHE dough. The higher specific volume and lower crumb firmness and chewiness of WHE-HTT compared to WHE-NAT bread was attributed to the high α-amylase activity and water absorption capacity of HTT finger millet. Wheat-HTT bread had higher dietary fibre, phytate and phenolic acid content but the same starch and protein digestibility as WHE bread.

中文翻译：

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小麦面粉、面团和面包的物理化学特性和水热处理手指小米

摘要 通过用水 (10:1) 对谷物进行两次回火，然后在约 25–30 °C 的温度下在聚丙烯编织袋中孵育 10 天，制备了水热处理 (HTT) 手指小米。与天然 (NAT) 谷物相比，水热处理的手指小米颜色更深，具有更高的 α-淀粉酶活性和更低的淀粉消化率。HTT手指小米与小麦粉复合，用于制作面包。复合面团比 WHE 面团具有更高的面团稳定性、面团发展时间和软化程度，但面团能量、延展性和抗延展性较低。与 WHE-NAT 面包相比，WHE-HTT 具有更高的比容和更低的面包屑硬度和咀嚼性，这归因于 HTT 指小米的高 α-淀粉酶活性和吸水能力。小麦-HTT面包的膳食纤维较高，