date:Jan 15, 2013
wheat bread with improved softness in comparison to guar gum.
Commercial chicken batter with the addition of 0.55% flax seed hydrocolloid was compared with that prepared with 0.06 percent xanthan gum. Stieve reported that batter pick-up and post-fry weights were similar between the two systems. Further, total fat absorption was lower with flax hydrocolloid. The addition of the flax hydrocolloid (0.75%) was also shown to increase cake volume and moistness in comparison to 0.25% guar gum, when ad