date:Aug 29, 2012
colleagues.
In contrast, guar and pectin significantly interacted to decrease volume and increase crumb hardness and chewiness.
The team revealed that the final optimised blend contained 3% inulin, 0.9 to 1% pectin and 0.3 to 0.4% guar.
Source: Food Hydrocolloids
Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread
Authors: Nikica kara, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel, Duka Ćurić