Technical / White Paper

Xanthan Gum in gluten-free bread

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Format: PDF file | Document type: Technical / White Paper

Xanthan Gum in gluten-free bread

Related categories: Carbohydrates and fibres (sugar, starches), Cereals and bakery preparations, Emulsifiers, stabilisers, hydrocolloids

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious people believe gluten to be fundamentally unhealthy and avoid it too.

To cater this trend, gluten-free producers need to overcome many technological hurdles such as dense and crumbly texture, inferior taste and reduced shelf life.

Jungbunzlauer offers non-GMO and vegan xanthan gum as a solution to these challenges making xanthan gum a multifunctional ingredient to replace the gluten network.

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