{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T23:36:58Z","timestamp":1778542618620,"version":"3.51.4"},"reference-count":38,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2019,5,10]],"date-time":"2019-05-10T00:00:00Z","timestamp":1557446400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.<\/jats:p>","DOI":"10.3390\/foods8050156","type":"journal-article","created":{"date-parts":[[2019,5,13]],"date-time":"2019-05-13T03:57:07Z","timestamp":1557719827000},"page":"156","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6834-7121","authenticated-orcid":false,"given":"Christian R.","family":"Encina-Zelada","sequence":"first","affiliation":[{"name":"CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragan\u00e7a, Santa Apol\u00f3nia Campus, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Center of Biological Engineering, School of Engineering, University of Minho, Gualtar Campus, 4704-553 Braga, Portugal"},{"name":"Department of Food Technology, Faculty of Food Industries, National Agricultural University La Molina, Avenue La Molina s\/n, Lima 12, Lima 15024, Peru"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3077-7414","authenticated-orcid":false,"given":"Vasco","family":"Cadavez","sequence":"additional","affiliation":[{"name":"CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragan\u00e7a, Santa Apol\u00f3nia Campus, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 A.","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Center of Biological Engineering, School of Engineering, University of Minho, Gualtar Campus, 4704-553 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8462-9775","authenticated-orcid":false,"given":"Ursula","family":"Gonzales-Barron","sequence":"additional","affiliation":[{"name":"CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragan\u00e7a, Santa Apol\u00f3nia Campus, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,5,10]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread","volume":"3","author":"Rodge","year":"2012","journal-title":"J. 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