Mixing bread flour with rice flour and adding hydrocolloids like xanthan gum and guar gum affects the properties of the dough. Xanthan gum lowers the dough's gelatinization temperature, while glucomannan increases it. Xanthan gum also increases dough viscosity, while HPMC decreases it. Guar gum prolongs dough formation time, and HPMC reduces dough stability. Overall, hydrocolloids impact the texture, fermentation volume, and pH of the dough mixture.