Method

1. Refined wheat flour and the millet flour blends were sieved in a BS 60 mesh sieve.
2. The yeast was dispersed in a part of 40 warm water containing little sugar.
3. Remaining part of water was used to dissolve the sugar and salt.
4. Flour was mixed with the yeast suspension followed by sugar and salt solution and made into dough.
5. Shortening was added to it and kneaded again.
6. The dough was proven for 20 minutes, kneaded again and given a second proofing and baked at 200oC for 30 minutes.
7. The baked rolls were cut into slices in a bread slicer after 7 hours of cooling.
8. The cut slices were arranged uniformly in greased trays, and baked at 200oC for ten minutes.
9. The prepared rusks were cooled and evaluated for sensory characteristics.