Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads.

Foods · 2026 · PMC13206684 · PMID 42195924

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a positive trendno p-value reported

In line with this interpretation, crumb L* showed a positive trend with specific volume (r = 0.62), and Plateau’s low loaf volume (denser crumb) may have reduced light scattering and lowered crumb L* despite a lighter crust [ 38 ]. 3.2.2.

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