Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Hollman Motta Romero, Dipak Santra, Devin Rose, Yue Zhang

Research output: Contribution to journalArticlepeer-review

62 Scopus citations


Proso millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product development. However, research on improving the rheological properties of PM dough is limited. In the present study, rheological and color characteristics of PM dough (37% moisture) were compared with the behavior of wheat dough. Three hydrocolloids [guar gum (GG), xanthan gum (XG) and sodium alginate (SA)] at concentrations of 0%, 1% and 2% were added to improve the physical properties of PM dough. The textural properties of PM dough developed pasta with hydrocolloids were also studied. Wheat dough presented a much higher apparent viscosity and elastic modulus than PM dough. Both the apparent viscosity and elasticity were increased by all three hydrocolloids, with 2% XG presenting the most pronounced improvement in elasticity. Generally, the capacity of hydrocolloids to improve the PM dough follow the order XG > GG > SA. The addition of hydrocolloids showed no significant impact on the color of PM dough. GG and XG showed an improvement in the network strength of PM pasta, while SA did not contribute to textural enhancement.

Original languageEnglish (US)
Pages (from-to)238-243
Number of pages6
JournalJournal of Cereal Science
StatePublished - Mar 1 2017


  • Gluten-free
  • Hydrocolloids
  • Proso millet
  • Rheological properties

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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