Gluten-free pasta with Xanthan Gum:
As more individuals opt for gluten-free diets due to health or personal preferences, the pasta industry is presented with a unique challenge: how can the rich experience of traditional pasta be maintained without the use of wheat and other gluten-containing grains? Additionally, how can the process of creating gluten-free pasta doughs be simplified?
Gluten, the protein responsible for the elasticity and structure in pasta, is a complex component to replicate. At Jungbunzlauer, we have taken on this challenge by incorporating xanthan gum into our gluten-free pasta recipes. This valuable ingredient not only imitates some of the key properties of gluten but also enhances the overall quality of the pasta. In this article, we delve into the advantages of using xanthan gum in gluten-free pasta and how it helps overcome common obstacles associated with gluten-free cooking.
Gluten is a protein present in various grains like wheat, rye, and barley. It imparts a unique texture and flavour to food by forming a protein network, acting as an adhesive during baking and processing. Gluten also possesses emulsifying properties, creates gels, binds water, and stabilises ingredients. However, for individuals with celiac disease or gluten sensitivities, gluten becomes a hindrance, necessitating alternative options that can replicate its properties. The challenge lies in preserving the taste and texture of gluten-free products, a challenge that xanthan gum can assist in addressing.
At Jungbunzlauer, we have developed diverse gluten-free pasta varieties that do not compromise on taste or texture. Our pasta is enriched with xanthan gum, a natural polysaccharide. Xanthan gum plays a vital role in our pasta by enhancing binding and optimising texture. It guarantees that the pasta is firm to the bite without being overly hard. Xanthan gum also enhances the extrudability of pasta dough and aids in the formation of smooth, uniform pasta. Furthermore, it is both gluten-free and vegan, making it an inclusive ingredient.
Creating gluten-free pasta that maintains its shape during extrusion and cooking, while delivering a pleasant mouthfeel, poses significant challenges. Gluten-free dough tends to be less elastic, crumbly, with poor shape retention and a delicate, sometimes mushy texture. It can also be sticky. Xanthan gum helps by imitating gluten’s properties as a binder and thickener without compromising taste. Its shear-thinning characteristics improve extrudability, enhancing both the final product’s texture and processability.
In our trials, we tested various gluten-free flours such as amaranth, chickpea, white rice, and brown rice. We compared the extrusion of pasta without xanthan gum to pasta with xanthan gum, both cooked and uncooked. The outcomes were promising. Xanthan gum improved the extrusion process by preventing breakage during drying and enhancing shape retention during cooking. It also enhanced texture by reducing grittiness, creating a chewier experience, and decreasing stickiness. We observed increased hardness in all flour types and increased cohesiveness in uncooked and most cooked versions. Additionally, adhesion decreased in all cooked versions.
Xanthan gum enhances the extrusion process, resulting in more consistent and uniform shapes of gluten-free pasta. It ensures better shape retention during drying and cooking, allowing the pasta to maintain its form. Xanthan gum reduces grittiness and creates a chewier texture, offering a more authentic pasta experience. It also reduces the stickiness of gluten-free pasta, making it more enjoyable to eat. Notably, xanthan gum is both vegan and gluten-free, catering to a wide array of dietary needs.
Xanthan gum presents a practical solution in the production of gluten-free pasta. By addressing the challenges of texture, shape retention, and processing, Jungbunzlauer’s xanthan gum in gluten-free pasta delivers a product that aligns with the expectations of traditional pasta. Discover the enhanced texture of our gluten-free pasta and elevate your pasta experience.
Learn more in our latest webinar: https://www.foodingredientsfirst.com/webinars/enhancing-gluten-free-pasta-overcoming-shape-and-texture-challenges.html
