Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics

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 (r ² > 0.97). Thermal analysis revealed elevated gelatinization temperatures (peak temperature: 108.61°C-115.79°C), indicating hydrocolloid-induced structural modifications. The hydrocolloid blend composition had a significant influence on the textural properties. The HPMC-Xanthan combination yielded the most favorable results, exhibiting the lowest hardness (1.31 N), highest cohesiveness (0.78), and greatest resilience (0.45). This contrasted with the HPMC-Guar blend, which produced the hardest and least resilient bread. Amino acid analysis showed high levels of lysine (112.00 mg/kg), though the overall profile did not meet all nutritional requirements, indicating the need for future targeted fortification. Physicochemical assessments showed moisture content ranging from 52.72% to 55.38%, while color analysis revealed significant differences only in lightness (L*) values. These findings showed that hydrocolloids, particularly HPMC-Xanthan, can improve the structure and function of gluten-free bread. This study contributes to the development of gluten-free formulations with improved texture and stability. These improvements address challenges such as staling and poor texture, which are crucial for wider industrial adoption and consumer satisfaction.