As anticipated from the detailed rheological and physicochemical analyses, these textural outcomes confirm a clear trend: the formulation with the most rigid batter network and highest water retention (HPMC‐Guar) produced the hardest bread, while a more balanced network (HPMC‐Xanthan) yielded a significantly softer final product.
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Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.
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