what is the effect of dry/wet mixing of guar gum in oil content reduction on noodles
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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 uptake than if dry blended with flour.
I read it before in the web…Just search oil reduction of instant noodles …
You had to do some work testing the idea experimentally if it work with guar gum. Take note CMC is two type…Low and high viscosity type while guar often is often high viscosity type gum…The latter is more a thickener than a stabilizer…
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