Bajra (Pearl millet) is an important cereal in the semiarid tropical regions of Africa and Asia, with proven nutraceutical values. Laboratory tests evaluating the rheological and textural properties of bajra will facilitate development of value addedproducts and mechanization of the production process in order to popularize this cereal in the international market. The rheological properties of doughs made with bajra flour at different levels of water and temperature were studied with an instron andrheometer. Increasing water levels lead to a significant decrease in peak force, apparent biaxial extensional viscosity (ABEV) and hardness values for doughs while the cohesiveness and gumminess values showed an increase. G' and G" values showed great variation for doughs made with cold water while remained within a narrow range while made with boiling water. The complex viscosity values decrease with increase in water.
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