The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

Abstract

The development of gluten-free bread innovations is driven by increased public awareness of healthy living, the rising number of individuals with celiac disease and gluten allergies, and efforts to reduce dependence on wheat imports by utilizing local commodities. Xanthan Gum (XG) and hydroxypropyl methylcellulose (HPMC) are commonly used hydrocolloids in gluten-free bread because they have been proven effective in improving gluten-free bread quality and mimicking the function of gluten in the bread matrix. This literature review aims to evaluate the roles of XG and HPMC in gluten-free bread based on physical characteristics (specific volume, organoleptic properties, and color), texture, and nutrition. This study employs the Textual Narrative Synthesis method and PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) technique, resulting in 41 selected studies after a comprehensive literature assessment. The review findings indicate that the addition of XG and HPMC to gluten-free bread can enhance specific volume, sensory quality, and texture characteristics. The type of hydrocolloid, flour or starch used, water content, and the addition of various ingredients in the formulation influence the physical, textural, and nutritional properties of gluten-free bread. The use of these hydrocolloids offers a solution for the food industry in producing high-quality gluten-free bread.