Abstract
SummaryThe effect of xanthan gum (XG), guar gum (GG), and hydroxypropyl methylcellulose (HPMC) at different 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, indicating 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 improvement 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 structures 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.
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