Guar Gum (70g)

Guar gum is a common additive in baked goods, particularly in gluten-free and specialty baking. Here’s what it does:

Functions of Guar Gum in Baked Goods:

1. Thickening and Stabilization: Guar gum helps to thicken and stabilize mixtures, improving texture and preventing separation.
2. Emulsification: It helps combine oil and water-based ingredients, ensuring a smooth, even consistency.
3. Moisture Control: Guar gum absorbs excess moisture, reducing sogginess and extending shelf life.
4. Gluten Replacement: In gluten-free baking, guar gum helps replicate gluten’s binding properties, improving structure and texture.
5. Improved Texture: It enhances dough elasticity, making baked goods more tender and less crumbly.

Benefits in Specific Baked Goods:

1. Bread: Improves rise, texture, and shelf life.
2. Cakes: Enhances moisture retention, tenderness, and structure.
3. Cookies: Helps maintain shape, texture, and freshness.
4. Pastries: Improves flakiness, texture, and moisture control.
5. Gluten-free products: Essential for structure, texture, and binding.

Typical Usage Rates:

• 0.1-0.5% of total flour weight (depending on product and desired effect)

Important Notes:

1. Overuse can lead to gumminess or unpleasant texture.
2. Guar gum can interact with other ingredients; adjust usage accordingly.
3. Combine guar gum with other gums (e.g., xanthan gum) for optimal results.

When working with guar gum, start with small amounts and adjust to achieve the desired effect. Its benefits can significantly enhance the quality and shelf life of your baked goods!