Creep recovery

AFAIK Creep recovery was not considered a parameter in selecting a hydrocolloids in gluten free baked products. Since the early 1980s when xanthan gum could mimic gluten in strengthening starch dough or batters ,it was selected due to that particular property that closely simulates gluten protein performance..

Thanks a lot
However, my question is still there.
I want to choose hydrocolloid based on their creep recovery.

THEN you should read a book specifically about hydrocolloids (focused on rheological aspects)..

Thanks a lot

Its an irony that these days, every ingredient company is trying to do trials to somehow find a reason & incorporate their specific ingredient (be it hydrocolloid, acids, stabilisers) into food preparations, in order to sell to various food processing companies.
Especially they are keen to also boast those within gluten free, salt reduced, alternative protein category.
Sad fact!