Gellan gum as a clean-label additive to improve whole wheat bread characteristics: A multimodal characterization approach

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This study delineated the concentration-dependent effects of gellan gum (GeG; 0–2.000 % w/w) on the physicochemical attributes of whole wheat bread (WWB) formulations. Nine formulations were systematically examined using a multimodal analytical framework comprising surface microscopy, colorimetric analysis, hyperspectral imaging, texture profile analysis, stress relaxation studies, and FTIR spectroscopy. Among the tested concentrations, the 0.125 % GeG (GG0.125) formulation demonstrated the most balanced alignment with the control (GG0.000, without GeG). Texture profile analysis revealed that GG0.125 exhibited comparable hardness, springiness, cohesiveness, and resilience to the control. Stress relaxation analysis further confirmed that GG0.125 preserved viscoelastic behaviour, as evident from the comparable F 60 (1.344 N) and %SR (47.217 %) values to those of the control. Microscopic examination revealed a smoother crumb surface and more homogeneously distributed pores in the GG0.125 sample, indicating an enhanced internal structure. FTIR spectra showed strong correlation with the control (ρ = 0.99639) and minimal shifts in amide and carbohydrate bands, reflecting preserved molecular organization. Hyperspectral imaging at 477, 513, 523, and 619 nm further revealed uniform chromophore distribution in GG0.125, comparable to that of the control. Collectively, these findings establish 0.125 % GeG as the optimal concentration capable of maintaining the structural, mechanical, and molecular features of the control formulation, thereby supporting its application in clean-label bread reformulation.