"I need to add elasticity to my gluten-free dough."
This is something we've been hearing a lot from our customers. We know that gluten-free bakery systems function differently than conventional gluten-containing products. When replacing wheat flour with gluten-free flour, dough often lacks elasticity and extensibility provided by wheat proteins. This leads to minimal rise during proofing as the dough is unable to expand with the production of gases from yeast or chemical leaveners. The end result is a product with lower volume and a denser crumb which rapidly breaks down in the mouth during consumption.
After extensive work in the lab, our Gum Gurus® have created systems of synergistic gums which allow gluten-free dough to expand and retain gases, thereby also improving textural challenges.
The results of our research where compiled into two Technically Speaking white papers that compare the effects of individual gums and combinations of gums in each formulation:
Download these white papers from our website
To hear more about TIC Gums' gluten-free product line, call (800) 899-3953 or click here to chat with a Gum Guru® today.
Prototype formulations for gluten-free bread and sweet goods click here
Chat with a Gum Guru click here
Request a Sample click here