Cassava flour mixed with guar gum and sodium stearoyl lactylate can improve bread quality. By treating the cassava flour with heat and moisture, researchers found that the bread made with these complex mixtures had better volume, softer texture, and stayed fresh longer. The bread also had improved dough characteristics like elasticity and adhesiveness. Different treatments resulted in varying benefits, such as increased porosity and reduced hardness. Overall, combining cassava flour with additives and specific treatments can enhance the quality of wheat-cassava composite bread.