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Xanthan Gum- Bakery Ingredients
In
bread type products, it reinforces the gluten network:
- When
the dough is cold stored (frozen or refrigerated),
- In
high-fiber products,
- In
low gluten or glutenfree products
- When
a higher dough hydration is needed.
In
cake type products, it adjusts the lack of dough viscosity and improves
the aeration when :
- A strong
mixing energy is used,
- Eggs
ingredients are denaturated or reduced,
- The
recipe is not well balanced (high sugar content, low fat content…)
Moreover,
the stabilization of dough is also essential to:
- Increase
formula flexibility (higher tolerance to recipe variations) in cake
mixes,
- Improve
fruit or chocolate pieces distribution,
- Increase
dough adherence (batters),
- Limit
spreadability (cookies)
- Quickly
stabilize the foam (microwave baking)
In
finished products, Xanthan Gum is also used to:
- Increase
moisture retention,
- Enhance
the chewy texture (brownies),
- Improve
cohesiveness (reduced crumbling, slicing and pan release aid, flexibility
improved without breaking in swiss rolls, tortillas.)
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