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Rheological, Baking, and Microstructural Properties of Proso Millet-Hydrocolloid-Based Gluten-Free Bread.

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This study shows how hydrocolloids and starch combinations improve gluten-free (GF) bread quality using proso millet. Optimized formulations enhance GF bread texture and crust, meeting rising consumer demand for better GF baked goods.

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celiacgluten‐free breadhydrocolloidsproso milletrheologyviscoelasticity

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Area of Science:

  • Food Science and Technology
  • Cereal Chemistry
  • Rheology and Material Science

Background:

  • Growing demand for high-quality gluten-free (GF) baked goods presents technological challenges due to limited functionality of GF ingredients.
  • Proso millet is an underutilized GF grain with potential for baked product development.
  • Understanding ingredient interactions is crucial for optimizing GF product quality.

Purpose of the Study:

  • To investigate the impact of hydrocolloid levels, combinations, and starch types on the properties of GF dough and bread made with proso millet.
  • To identify optimal ingredient formulations for enhancing the quality attributes of GF bread.

Main Methods:

  • GF dough and bread formulations incorporating varying levels and combinations of hydrocolloids (e.g., gums) and different starches (millet, corn, potato) with proso millet flour.
  • Rheological analysis of dough (storage/loss moduli, tan delta).
  • Textural analysis (firmness) and physical property measurements (specific volume, crust lightness, redness) of baked bread.
  • Storage stability studies evaluating bread firmness over time.

Main Results:

  • Hydrocolloid formulations significantly increased dough moduli (G', G″) and decreased the loss tangent (tan δ), indicating improved dough structure.
  • GF bread with hydrocolloids exhibited reduced specific volume compared to wheat bread but improved crust lightness and a shift away from redness.
  • Starch type critically influenced bread firmness, with corn/potato starches yielding firmer bread than millet starch; hydrocolloids did not significantly affect this post-baking.

Conclusions:

  • The strategic combination of hydrocolloids and specific starches with proso millet flour is effective in developing high-quality gluten-free bread.
  • This research provides valuable insights for the GF food industry in selecting ingredients to modulate GF bread quality attributes.
  • Findings support the development of diverse and appealing GF products to meet consumer preferences.