ABSTRACT Background, Objectives, and Materials To overcome the poor texture and volume of gluten‐free whole millet cakes caused by a lack of gluten network, this study evaluated the impact of 0.15% CMC, XG, and SA on a 6:4 native‐to‐extruded millet flour blend. The underlying stabilization mechanisms were analyzed using Micro‐CT, texture analysis, RVA, DSC, TGA, and FTIR. Findings Micro‐CT imaging demonstrated that CMC and XG effectively stabilized air cells and prevented structural collapse, whereas SA led to coarser cavities due to excessive batter viscosity. Texture analysis showed that CMC provided the most balanced improvement, decreasing hardness by 23% and increasing springiness by 45%. RVA and DSC results indicated that hydrocolloids increased batter viscosity and delayed starch gelatinization by competing for water. While TGA confirmed enhanced thermal stability attributed to stronger starch‐hydrocolloid interactions. Furthermore, FTIR analysis revealed that hydrocolloids promoted the transformation of protein α‐helices and β‐turns into β‐sheets, strengthening the batter network. CMC uniquely facilitated the formation of random coils and inhibited starch retrogradation, contributing to a softer, fluffier crumb. Conclusion The incorporation of hydrocolloids significantly enhances the quality of gluten‐free whole millet cakes by modulating starch‐protein‐hydrocolloid interactions. Among the tested additives, 0.15% CMC emerged as the optimal improver for achieving superior texture, volume, and crumb uniformity. Significance and Novelty This study establishes a theoretical framework for utilizing CMC to overcome structural limitations in gluten‐free goods by correlating molecular conformational changes with microstructural stability.
Wang et al. (Sun,) studied this question.
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