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| Using Xanthan gum, guar gum, etc. in regular baking... |
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forrie
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| Using Xanthan gum, guar gum, etc. in regular baking... |
| Posted: 06/07/2009 4:49:28 PM |
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| Xanthan gum, guar gum, gum arabic... are also used in commercial baking WITH regular wheat based flours.
I've experimented with Xanthan gum in a cake recipe - it definitely gives a harder texture - you don't need a lot, btw. My fuss has been how to determine the correct amount to use in this type of regular wheat-based flour recipe?
(incidentally, using Crisco will give a harder texture, I believe, too)
The "why" of its use is, I imagine, in commercial baking where the batter is mixed in large quantities - they need something to stabilize the batter so it doesn't separate whilst it's being distributed to pans for baking.
I'd really like to solve this equation - I just don't know a commercial baking company to ask! :-)
Thanks! |
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Topic Reply |
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TheWinterSea
Posts: 1 |
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| Re:Using Xanthan gum, guar gum, etc. in regular baking... |
| Posted: 08/05/2009 8:05:03 PM |
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| I haven't tried it when baking, but I do use it when making homemade ice cream. I use 1/8 tsp. xanthan or guar gum per 2 qt. batch and it keeps it from becoming a solid hard unscoopable block in the freezer. I'd like to try it when baking, but I'm not sure exactly what you are trying to achieve...a softer or firmer cake? |
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