id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-3271	Rahul; Prasad	Creation of bread and biscuits using fermented and cooked pearl millet flour	2025	6	.pdf	application/pdf	4914	265	63	Table 6 displays the sensory characteristics of both the 100% wheat bread and composite breads formed from mixes of wheat and cooked fermented wheat flours. The increased proportion of cooked fermented pearl millet flour reduces the bread's rising volume since pearl millet flour contains very little gluten.	cache/ajfsoa-3271.pdf	txt/ajfsoa-3271.txt