It has been hypothesized that extrusion can improve the viscoelasticity of dough. The present study aimed to verify the potential of extruded finger millet (EF) flour in improving the rheological, technological, nutritional, and sensory characteristics of pearl millet‐based composite dough and flatbread.

中文翻译：

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挤压小米粉对基于珍珠小米粉的无酵饼的面团流变学和功能品质的影响

假设挤出可以改善面团的粘弹性。本研究旨在验证手指小米（EF）面粉在改善基于珍珠小米的复合面团和大面包的流变，技术，营养和感官特性方面的潜力。