Table 5.

The best percent of gums for using in the bakery products

Selected gums	Product type	Used percent of gums (flour basis)	Suggested percent of gum (flour basis)	References
Balangu seed	Rice cake	0%, 0.5%, 1.0% and 1.5%	1.5% balangu seed	Salehi et al., 2018
Balangu seed gum	Gluten‐free bread	0%, 0.25%, 0.5%, 0.75% and 1.0%	0.5 balangu seed gum	Sahraiyan et al., 2014
Guar, acacia, xanthan, and tragacanth	Gluten‐free biscuits	1%	1% xanthan	Kaur et al., 2015
Xanthan, guar, locust bean, k‐carrageenan, and xanthan–guar	Rice cakes	1%	1% xanthan or 1% xanthan–guar blend	Turabi et al., 2010
Xanthan, guar, locust bean, k‐carrageenan, HPMC, xanthan–guar, and xanthan–k‐carrageenan	Rice cakes	1%	1% xanthan	Turabi et al., 2008
Cress seed and guar	Composite rice–wheat bread	0%, 0.3%, 0.6% and 1%	0.3% guar and 0.3% cress seed	Sahraiyan et al., 2013
Xanthan gum	Cassava–wheat dough and bread	0%, 1% and 2%	1% xanthan	Shittu et al., 2009
Alginate and HPMC	Gluten‐free bread	0.1%	0.1% HPMC	Guarda et al., 2004
Pectin, CMC, agarose, xanthan, and oat β‐glucan	Gluten‐free bread (corn and rice flour)	1.0% and 2.0%	1.0 xanthan	Lazaridou et al., 2007
Basil seed	Rice cake	0%, 0.5%, 1.0% and 1.5%	1% basil seed	Salehi et al., 2017
Xanthan and CMC	Gluten‐free bread	0.5%, 1.0% and 1.5%	1.5% xanthan	Sadeghnia et al., 2016