ArticleFood science & nutrition2025
Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.Molecules (Basel, Switzerland) · 2026Review
- Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.Food science & nutrition · 2025Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Celiac disease and other gluten-related sensitivities are being identified more often because of better diagnostics and changing diets. The inability to consume gluten-containing products significantly affects quality of life. This study aimed to improve the characteristics of gluten-free bread by incorporating hydrocolloids-xanthan gum, guar gum, and hydroxypropyl methylcellulose (HPMC)-individually and in binary combinations at a 2% flour basis. The physicochemical, textural, rheological, thermal, and amino acid profile properties of the resulting gluten-free batter and bread were analyzed. The results demonstrated that the gluten-free batter exhibited shear-thinning viscoelastic behavior, obeying the power-law equation (
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