The effect of xanthan gum in gluten tends to strengthen first and then weaken gradually, and the influence on water holdup capacity will affect other indicators of gluten.
Xanthan gum has a better effect on improving farinograph properties, but it has a weakening effect on the tensile properties.
Xanthan gum has little effect on the swelling power of starch, it can regularly reduce the initial gelatinization temperature of flour. The peak viscosity is the largest when the adding amount of Xanthan gum is 0.2%.
Xanthan gum can greatly improve the cooking characteristics. As the proportion of colloid increases, various indexes of cooking characteristics will decrease.
The addition of Xanthan gum will increase the hardness, adhesiveness, and chewiness of noodle texture, while the adhesiveness, elasticity, cohesiveness, and resilience are lower than those of the blank sample. Recommendation: Ziboxan®AF80/200 Recommended dosage: 0.05---0.1%
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