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.