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 food texture terminology, 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