Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread.

ABSTRACT: Elm bark (Ulmus pumila L.) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specif

SUBMITTER: Li J 

PROVIDER: S-EPMC9998822 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature