Jungbunzlauer offers fermentation based ingredients that help in the development of gluten-free, healthy and sustainable bakery products.
With our Xanthan Gum FN we offer a bio-based stabilizer and texturant for gluten-free bakery. Jungbunzlauer is one of the largest producers of this microbial extracellular polysaccharide obtained through fermentation using solely non-GMO strains. By improving the dough properties as well as the texture of gluten-free bread, xanthan gum helps to create baked goods that meet the new health trends for a more gluten-free daily diet for many people.
Jungbunzlauer investigation for different breads
Jungbunzlauer published a new study showing the importance of hydrocolloids as stabilizers during proofing and baking. In this study, different hydrocolloids are compared, and their potential for mimicking gluten’s functionality is investigated for different bread types such as sandwich bread and ancient grains sprouted bread. Based on these results, xanthan gum is the best-performing hydrocolloid of those tested as it better stabilizes the foam through different thermal processes and formulations, imparting high viscosity in low shear. The study is intended to help product designers towards a more focused approach when developing gluten-free bakery products.
