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September 16, 2025

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

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Authors

MSManjot SinghAAAkinbode A. AdedejiJAJosephine Ampofo

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Overview

Study reveals hydrocolloids improve textural properties in gluten-free bread made with proso millet, suggesting better ingredient combinations.

Key Points

  • Hydrocolloid formulations enhanced the rheological properties of gluten-free dough, with improved storage moduli.
  • Specific volume of gluten-free bread ranged from 1.88 to 2.88 mL/g, significantly lower than wheat bread's 3.58 mL/g.
  • Using different starch types influenced bread firmness, with corn/potato yielding the highest firmness and millet the lowest.
  • Insight on gluten-free ingredients is vital for improving quality in the gluten-free food industry and consumer satisfaction.

Cite This Study

Singh et al. (2025) studied this question.

synapsesocial.com/papers/68c93fee01120bef803bb2c2https://doi.org/10.1111/1750-3841.70531
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Also Consider

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