Let’s dive into one of the most popular and versatile staples of baking: xanthan gum. Since the 1960s, bakers have been using it as an humectant, texture enhancer and viscosity builder.
These days, it’s a hot ingredient for gluten free baking! It makes a great partial substitute for wheat flour. Xanthan gum can improve gluten-free dough viscosity as well as the final product’s texture and consistency.
What else is xanthan gum used in?
This ingredient has several functions in baked goods:
Thickening agent: due to its ability to form highly viscous solutions even at low concentrations and in a wide temperature range (0-100 °C / 32-212 °F).
Stabilizing agent: provides oil-water emulsions and freeze-thaw stability by producing a web that avoids aggregations.
Gelling agent: it can form gels when mixed with locust bean or tara gum.
Dough improver: improves dough properties such as elasticity, and gas retention during proofing and baking.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.