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March 8, 2026FoodsOpen Access

Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach

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Authors

BSBárbara Amorim SilvaJVJhony Willian Vargas-SolórzanoMSMarília Penteado Stephan

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Overview

Incorporation of whole-grain pearl millet flour improved dietary fiber and moisture content in gluten-free bread, indicating physicochemical benefits.

Key Points

  • This research examines the impact of whole-grain pearl millet flour on starch-based gluten-free bread quality.
  • Used roller and hammer mills to obtain pearl millet flour with ≤ 250 µm particle size.
  • Analyzed properties of base flour, dough, and gluten-free bread with different PMF levels.
  • Measured parameters including setback viscosity, elastic modulus, and moisture content.
  • Setback viscosity in base flour reduced from 6379 to 1354 mPa·s.
  • Elastic modulus decreased from 168.3 to 17.8 kPa in dough.
  • Moisture content in gluten-free bread decreased from 47.9% to 42.2%.

Cite This Study

Silva et al. (2026) studied this question.

synapsesocial.com/papers/69acc5b032b0ef16a4050608https://doi.org/10.3390/foods15050926
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre‐Gelatinized Pearl Millet Flour2026
  2. 2Influence of Milling Methods and Cold Plasma Treatment on the Functional and Baking Properties of the Pearl Millet Flour and Bread2026
  3. 3Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread2024
  4. 4Rheological, Baking, and Microstructural Properties of Proso Millet-Hydrocolloid-Based Gluten-Free Bread.2025
  5. 5Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin2024