What is the effect of dry/wet mixing of guar gum in oil content reduction on noodles

what is the effect of dry/wet mixing of guar gum in oil content reduction on noodles

1. Food R&D Emeritus reply

   Maybe its the same thing of dry and wet hydration of sodium carboxymethylcellulose. Its reputed hydration of the gum in alkaline solutiin ( kansui) tends to slightly reduce oil up…