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Hydrocolloids effect on rheological and baking properties of proso millet composite dough
M. SINGH (1), A. Adedeji (1), P. Vijayakumar (1) (1) university of kentucky, lexington, KY, U.S.A..

The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten is a structure building protein essential for optimum dough development. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. Millet grain has the potential to serve as an alternative to wheat based products due to its comparable nutritional composition except gluten. Addition of hydrocolloids can enhance the visco-elastic properties of millet dough and help build dough structure like gluten. In this study, we were interested in determining the rheological properties of millet-wheat composite dough with various proportions of millet flour (20, 40, 60, 80 and 100%), and its mixture with different hydrocolloids (Ticaloid GF 377 and Ticaloid GF 313 special blended gums from TIC gums for gluten free doughs), and the quality attributes of bread made from them. Dough undergoes deformation during preparatory processes which was evaluated with the application of rheology. And the final baking parameters such as bread volume, texture, color will allow correlation between rheological and baking performance. Dough extensibility test showed promising effect of hydrocolloids in increasing the visco-elastic properties of dough with higher millet flour content. Sensory evaluation helped determine consumer acceptability of millet based bread. This study has helped us to better understand millet flour role in dough making and bread production, with potential use in non-gluten bread.

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