What is role of xanthan gum in bread and cookies?

Xanthan gum improves the texture and structure of bread, especially gluten-free bread. Here's how it plays a role in bread:

Binds Ingredients:

In gluten-free baking, xanthan gum acts as a binder, holding ingredients together and preventing the bread from crumbling. Gluten, found in wheat flour, provides structure and elasticity, but gluten-free flours require an alternative binding agent like xanthan gum.

Creates Air Pockets:

When xanthan gum is mixed with water, it forms a viscous solution. This viscosity helps trap air during mixing and fermentation, leading to a better rise in the bread and a softer crumb texture.

Improves Dough Handling:

Xanthan gum enhances the handling properties of gluten-free dough. It creates a dough that is less sticky and easier to work with.

In Cookies:

Xanthan gum is a frequent addition to cookie recipes, whether they contain gluten or not. Here's how it affects cookies:

Texture and Chewiness:

Xanthan gum helps provide the desirable chewy texture in cookies. It does this by absorbing water and inhibiting gluten formation, which can result in a more cake-like texture.

Stabilization:

Xanthan gum acts as a stabilizer, helping to prevent cookie dough from spreading too much while baking. This can be particularly useful in recipes with a higher moisture content, such as those using chocolate chips.

Emulsification:

Xanthan gum assists in the emulsification of ingredients, ensuring even distribution of fat and moisture in the cookie dough. This contributes to a consistent texture and flavor throughout the cookies.

Overall, xanthan gum plays a crucial role in bread and cookies by influencing texture, structure, and handling characteristics. Its ability to act as a binder, create air pockets, and stabilize ingredients makes it a valuable addition to a baker's arsenal.