The study looked at how adding low-fat lecithin, sunflower oil, and dry egg white affects gluten-free rice dough and bread quality. They used enzyme-modified flour starch in bread-making. By testing the dough's thickness and viscosity, they found that the emulsifiers improved the dough's behavior. Microscopy showed changes in the dough's structure. The bread made with these emulsifiers had higher volume and porosity, making it better quality.