Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysates

Key Points

• Enhanced rheological properties contribute to improved gluten-free batter performance, leading to better bread quality.
• The incorporation of locust bean gum and its hydrolysates resulted in significant changes in dough viscosity.
• This observational analysis utilized locust bean gum to investigate the effects on gluten-free bread making.
• This study highlights the potential for gluten-free formulations to achieve desirable bread characteristics through specific additives.