Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

Abstract

[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyllium, xanthan gum, and water. It was found that removing xanthan gum reduced the hardness and gumminess of the breadcrumbs. Increasing the amount of psyllium increased gumminess and redness. Interestingly, increasing the amount of HPMC in the formulation did not show significant differences. This suggests that HPMC may not have a pronounced effect on texture and color compared to the control formulation.