The addition of guar gum to noodles can play a good role in avoiding adhesion, retaining water, increasing tendon strength, maintaining quality and prolonging shelf life. Guar gum is the most ideal binder, and .2 to .6 percent guar gum is added in the dough making process.
It can make the thin strip food made of flour smooth and not easy to break, increase the surface elasticity, avoid adhesion during the drying process of the thin strip food made of flour, reduce the baking time, and have a good taste. The thin strip food made of flour is resistant to cooking and does not break.
Extended information:
The solubility of guar gum has excellent dispersion ability in cold water and hot water, and it will not cause agglomeration, which improves the convenience of manufacturing and production operation. The compatibility of high salt and PH value can expand and dissolve rapidly in a wide PH range, and it remains stable even in a system with high salt content.
because of the uniform distribution of nitrogen content, the chemical structure has more affinity than similar products, and can show excellent antistatic and conditioning effects after being adsorbed on hair, improve the wet combing property of hair, and keep hair shiny, soft and elastic for a long time.
softness is extremely mild to skin and eyes, and can slow down the irritation of surfactants in the formula products. Compatibility has good compatibility with anions, zwitterions and surfactants, and can be used in various surfactant products. Increase the deposition of particles in the formula, carry and cooperate with polymer silicone oil and chip remover, and improve the fullness and stability of foam.
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