Description
WEIGHT : 100G
PRODUCT OF USA
Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say ''a string of multiple sugars.'' To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.
Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.
In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough ''doughy.'' It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.
** PREMIUM GRADE
** ALL NATURAL
重量：100克
美国产品
黄原胶是一种植物性增稠剂和稳定剂。它以细菌黄单胞菌命名，该细菌在这一描述中发挥着至关重要的作用。从技术上讲，黄原胶是一种多糖，这只是“一串多种糖”的一种奇特说法。为了制造黄原胶，油菜黄单胞菌需要在糖上发酵。其结果是形成凝胶，然后将其干燥并研磨以产生粉末物质。
黄原胶具有许多强大的特性。首先，它作为一种乳化剂，促进通常不喜欢彼此混合的液体。其次，它作为增稠剂，增加液体和面糊的粘度。第三，它可以创造出奶油般的质感。
在无麸质烘焙领域，黄原胶在模仿麸质方面发挥着至关重要的作用。在烘焙中，面筋使面团变得“面团”。它赋予面团弹性和粘度。这些特性有助于在烤箱中烘烤时将饼干固定在一起，并且它们使蛋糕和面包能够保留在其内部形成的气泡，从而使它们能够升起并成型。黄原胶有助于在不含麸质的食谱中复制这些特性。
** 优质级
** 全天然
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