Guar gum is used widely in the bakery industry to improve the physical properties and texture of baked goods, increase shelf life by reducing staling, prepare gluten-free breads, prepare breads using frozen dough, and as a dietary fiber to produce products with a low glycemic index.
CB-Guar Gum is a high quality refined Gum that helps in viscosity modification of bakery products and increases water retention properties. It is a soluble type of dietary fiber that is also effective in reducing the glycemic index of various food products with antistaling properties due to its water-binding properties, which helps in moisture retention.
Bread Making: The addition of 1% guar gum in flour during bread preparation generally results in increases water absorption during dough formation by 8%. A higher water-absorption capacity in dough results in a consistency that is desirable in bread making. It reduces dough development time and the increased tolerance of dough to overmixing. Both these changes can be useful because a shorter dough development time can reduce the time for processing on an industrial scale while simultaneously providing better dough stability. It yields higher loaf volume, better crust-to-crumb ratio and an improved sensory quality in the bread.
Biscuits: In the case of biscuits, the addition of guar gum increases hardness, fracturability, and crispiness, and also improves sensory qualities. Recommended for preparation of low-fat, gluten-free biscuits.
|MOISTURE||10 % Maximum|
|GUM CONTENT||82% Minimum|
|pH||5.5 – 6.5|
|YEAST AND MOULDS/GM||200 Maximum|
Cold Viscosity, 1% Sol., taken by (BROOKFIELD VISCOMETER), SP. NO.4 / 20 RPM AT 25 DEG. C. :
After 2 Hours – 3000-5000 CPS Minimum (Customized as per requirement)
After 24 Hours – Stable or more
ON 40 MESH: Nil
ON 100 MESH: 5% Maximum
THROUGH 100 mesh: 90% Maximum
THROUGH 200 mesh: 92% Maximum
Texture agent, viscosity modifier, Low glycemic–index products, low-fat, gluten-free products, Antistaling Properties, Moisture retention, Frozen dough improvement.