The higher specific
volume in composite flours may be caused by xanthan gum
which modified the texture properties of dough and inhibited
the retrogradation and syneresis of starch (Seetapan et al.,
2013). The higher baking expansion presented a model for
dough expansion during oven rise and stages of the bubble
growth in viscous fluid. Increasing viscosity and increasing
internal bubble pressure gave rise to larger tensile stresses on
the cell surface which resulted in cell rupture at the end of oven
rise