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Xanthan gum has the function of emulsifier agent, can form a complex with starch, and has good water holding capacity. Therefore, with the increase of the amount of xanthan gum, the water absorption rate of the special bread flour is obviously increased, the forming time and stabilization time of the dough are prolonged, and the stretching resistance is correspondingly increased, but the stretching curve area is reduced, so that the quality of baking of the flour can not be improved, while it increases the water absorption rate, which can increase the output of bread per unit of flour.
The specific volume of bread reflects the degree of volume expansion and retention of the dough. The specific volume directly affects the shape, taste and organization of the finished bread. Experiments have found that the amount of xanthan gum added is negatively correlated with the specific volume of bread. With the increase in the amount of xanthan gum additive added, the specific volume of bread is decreasing. The reason is that the addition of xanthan gum causes the stretching resistance to increase, while the area of the stretching curve decreases, which leads to a decrease in the specific volume of bread.
With the extension of the storage time, the hardness of the bread becomes larger and larger. Compared with the bread without xanthan gum, the aging of the bread with xanthin gum added is delayed to a certain extent.
The reason why xanthan gum delays the aging of bread may be that it can well retain moisture. As a polysaccharide, xanthan gum can form a large number of hydrogen bonds with hydroxyl groups on the starch chain and surrounding moisture, and xanthan gum additives can form a complex with starch to prevent the starch from regenerating and delay the aging of the bread.
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