Vol. 7, Issue 3, Part A (2025)

This study investigates the functional properties of composite flour produced by blending various cereals: wheat flour, barnyard flour, ragi flour, browntop flour, foxtail flour, kodo flour, and bajra flour. The objective was to evaluate how these different flour combinations affect key parameters such as hydration capacity, dough elasticity, and baking quality. Using standardized analytical methods, we assessed water absorption, swelling power, and gel consistency, alongside rheological properties of the composite flours. The results demonstrated a significant variation in water retention and dough properties, influenced by the unique characteristics of each flour type. Specifically, composite flours exhibited improved nutritional profiles and functional characteristics compared to single-grain flours. This research provides insights into the potential benefits of using mixed flours in food production, highlighting their advantages in enhancing textural and nutritional quality. The findings suggest that a strategic blend of these flours can optimize functional properties, making them suitable for diverse culinary applications and contributing to a more versatile and nutritious food product.