Functional Role of Weissella cibaria N4 Exopolysaccharides in Improving the Technological Properties of Gluten‐Free Muffins

Background and Objectives Gluten‐free muffins often exhibit poor texture and low volume due to the absence of gluten. This study investigated the effects of Type II sourdough (rice flour) fermented with the EPS‐producing Weissella cibaria N4 and its purified EPS on improving gluten‐free muffin quality. Findings In‐situ EPS production via sourdough fermentation significantly increased muffin volume and textural quality, yielding softer products with higher volume than ex situ EPS addition. Sourdough incorporation promoted a predominantly elastic batter structure, whereas purified EPS increased the viscous character of the batter. During storage, purified EPS maintained a softer crumb but decreased elasticity and cohesiveness, while sourdough‐based muffins exhibited greater elasticity and cohesiveness, accompanied by increased firmness. Conclusions Overall, in situ EPS produced gluten‐free muffins comparable to the wheat control, except for higher hardness. Combining sourdough with purified EPS may further increase softness and textural stability during storage. Significance and Novelty This study presents the first direct comparison of in situ EPS production via sourdough fermentation and purified ex situ EPS from the same W. cibaria N4 strain in gluten‐free muffins. It demonstrates that purified EPS alone cannot fully replicate the technological functionality of sourdough, providing new insights into the structure–function relationship of microbial EPS in gluten‐free systems.