The impact of different hydrocolloids on gluten-free bazlama bread quality

The growing global interest in healthy and clean ingredients has prompted a shift in the composition of glutenfree products. This study specifically directed its focus towards Bazlama bread due to its simple ingredient list. The aim of this study was to investigate if clean label hydrocolloids can replace xanthan gum to produce highquality gluten-free bread. The functional ingredients evaluated were psyllium husk gum (P5), xanthan gum (X5), and fenugreek gum (F5), each at 5.0 g addition level (on 100 g rice/chickpea flour base), as well as a mixture of xanthan and fenugreek gums in a 50:50 wt ratio, used at 3.0 (XF3), 5.0 (XF5), and 6.0 (XF6) g addition levels. The pasting properties of hydrocolloid-flour slurries, the rheological behavior of the gluten-free batters, and the overall quality of the gluten-free bazlama bread (GFBB) were investigated. Results showed that adding P5 increased RVA slurry viscosities and bread thickness comparable to the X5 recipe. However, no significant synergistic effect was observed when combining xanthan and fenugreek gum in any of the tests. GFBB with P5 and X5 stood out for their desirable characteristics such as high thickness and springiness values, while GFBB with F5 and XF3 distinguished themselves from other GFBBs in terms of their higher spread ratio, hardness, diameter, and chewiness. Principle Component Analysis revealed negative correlations between bread thickness and pasting temperature, while the viscoelastic modulus of the batter samples correlated positively with bread thickness. The inclusion of hydrocolloids did not significantly alter the starch digestibility of the GFBB.