Enhancing gluten-free pasta: overcoming shape and texture challenges
18 Oct 2024 | Jungbunzlauer
In this webinar, we will focus on the development of gluten-free pasta, addressing the key challenges in creating a product that maintains its shape during extrusion and cooking while providing a desirable mouthfeel. The absence of gluten in pasta formulations often leads to issues such as less elastic dough, crumbly texture, poor shape retention, and a tendency for the pasta to become sticky or mushy when cooked. We will examine the use of xanthan gum, a versatile ingredient that mimics some of the properties of gluten.
As a binder and thickener, xanthan gum improves dough stability and extrudability, without impacting taste. Its shear-thinning properties make it particularly effective in enhancing the texture and consistency of gluten-free pasta. The presentation will cover practical applications and the role of xanthan gum in addressing the unique challenges posed by gluten-free formulations, aiming to provide solutions that yield a high-quality, stable, and palatable product.
Brought to you by
Senior Journalist CNS Media
Senior Applications Technology Project Manager Jungbunzlauer
Elizabeth Green
Senior Journalist CNS Media
Olena Ursolov
Senior Applications Technology Project Manager Jungbunzlauer
