Baking & Snack - June 2018 - 74
TEXTURE & TASTE
Hydroxypropyl methylcellulose is the most film-forming
hydrocolloid that can also create
a regular crumb structure.
that wheat gluten provides to get the desired volume
and eating quality, but gluten-free brownies do not need
that type of functionality," Mr. Thomas explained. The
most common gums used in gluten-free bread are hy-
droxypropyl methylcellulose (HPMC), xanthan, guar,
carboxymethyl cellulose (CMC), pectin and locust bean.
Every gum is different in its function and management. Some hydrocolloids require heat to be soluble;
others are soluble at room temperature. Some
provide binding in gluten products; others hold
moisture to reduce graininess and still others
emulsify liquids. For example, xanthan, HPMC
and CMC create gel structures during formulation while guar gum is typically used to help
thicken dough, according to Lirong Zhou, senior
scientist, TIC Gums, owned by Ingredion, Inc.
Due to the unique function of each type of hydrocolloid, bakeries can mix and match them to trigger
synergistic effects. "Formulators of gluten-free products
often take advantage of gum blends," said Tina Tang,
food scientist, TIC Gums. "These blends can help leverage the characteristics of multiple ingredients while
maintaining the convenience of a single ingredient."
Asim Syed, director of food applications, Brenntag
North America, said gluten-free bread bakers often
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74 Baking & Snack June 2018 / www.bakingandsnack.com