Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread.

Tamilselvan, T. and Shivani, Sharma and Pinchu Elizabath, Thomas and Kanchan, Goyal and Prabhasankar, P. (2022) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread. International Journal of Food Science and Technology, 57. pp. 7156-7166.

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Abstract

The effect of xanthan gum (XG), guar gum (GG), and hydroxypropyl methylcellulose (HPMC) at differ�ent concentrations (0.5, 1.0, 1.5, 2.0 g/100 g) on the development of gluten-free proso millet bread was studied. HPMC and GG addition showed a remarkable increase in the loss and storage modulus, indicat�ing the viscoelastic behaviour of batter. With increasing frequency, loss tangent values decreased <1, denoting gel-like behaviour. Shear stress increased, and apparent viscosity decreased with shear rate denoting pseudoplastic non-Newtonian fluid behaviour. HPMC and GG added batter showed improve�ment in stickiness, adhesion, cohesiveness, and vice versa observed in XG. HPMC2.0 and GG2.0 showed higher loaf and specific volume (450, 446.67 cm3 and 2.88, 2.85 cm3 g�1 ). It signifies increased gas holding capacity, which reduces the hardness of the crumb than control. HPMC breads showed higher number of cells, uniform cell size, thin cell wall, and lower porosity with the highest overall acceptability (7.33). Microstructure exhibited continuous network formation in HPMC2.0 crumb compared to web-like struc�tures in XG and GG breads. Immunological validation showed that the developed bread was gluten free. The results implied that the addition of 2 g/100 g HPMC improved the overall quality of proso millet bread.

Item Type:	Article
Uncontrolled Keywords:	Batter, celiac disease, gluten-free, guar gum, hydrocolloids, hydroxypropyl methylcellulose, proso millet bread, xanthan gum
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 May 2023 09:03
Last Modified:	23 May 2023 09:03
URI:	http://ir.cftri.res.in/id/eprint/16439

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