TamaGum™ for Bakery & Gluten-Free Formulations
Gluten-free baking suffers from dry texture and poor volume. TamaGum™ acts as a functional hydrocolloid binder that replaces gluten elasticity.
Suggested TamaGum™ Grades:TamaGum™-PG SeriesTamaGum™-BakeBind
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Gluten, HPMC, or Modified Starch in gluten-free bakery systems, subject to application trials.
Technical Capabilities
Functional Performance in Bakery & Gluten-Free Products
01
Dough Viscosity & Elasticity
Replicates gluten network to trap gas bubbles during baking.
02
Moisture Retention
Retains crumb softness and delays staling over shelf life.
03
Improved Crumb Structure
Reduces crumbly texture in gluten-free loaves.
04
Bake Stability
Maintains shape and prevents collapse in high-moisture cakes.
Technical Resource
Download Bakery & Gluten-Free Products Spec Sheet & Sample Formulation
Access full laboratory rheology curves, thermal stability data, dosage charts, and starter formulation recipes for Bakery & Gluten-Free Products.