The effect of different hydrocolloid combinations on gluten-free bread quality produced in home type bread machines

In this study, it was aimed to determine the effect of different types of hycolcolloid types and combinations on gluten-free bread qualities produced using home type bread machines. Xanthan gum(XG), hydroxypropylmethyl cellulose(HPMC), carboxymethyl cellulose(CMC) and methyl cellulose(MC) were used in 3% and 5% concentrations. Moisture, water activity, baking loss, specific volume, color, texture and sensory properties of gluten-free breads were determined. It is compared with the 'Control' sample where hydrocolloid is not used and the gluten-free breads produced using the 'Commercial Product' sold as a starch-based commercial gluten-free mixture. While the highest baking loss value and the lowest specific volume value were obtained from control bread, the lowest baking loss value was obtained in gluten-free breads with XG+CMC, and the highest specific volume value was obtained from gluten-free breads with 5% concentration MC. With the increase of hydrocolloid ratio, specific volume increase was obtained except for gluten-free breads of XG, CMC and XG+CMC. It has been determined that the control firmness has the highest hardness value and gluten-free bread with HPMC+MC at 5% concentration has the lowest hardness value. In sensory evaluation, in general acceptability, the best result was determined in gluten-free breads using all hydrocolloids at a concentration of 5%. Gluten-free breads with HPMC + MC at 5% concentration were found to be the most suitable in terms of softness, specific volume and moisture values.