White Paper: Effect of Hydrocolloid Systems in Gluten-Free Bread

Gluten-free white bread

While xanthan gum alone has long been used in gluten-free bread, the Gum Gurus® sought to determine if systems of synergistic gums could further improve the structure and texture of the finished bread.

Using the Texture Revolution® Lexicon, we determined the textural attributes that should be targeted when determining effective hydrocolloid system development including: 

  • Cohesiveness
  • Firmness
  • Uniformity of shape
  • Overall shape

In this white paper we share the results of our comparisons of various gum systems and xanthan alone in gluten-free white bread.

Download the case study for more information


Download the White Paper