F-AB-135-04

KELTROL® F xanthan gum

in Bread, Batters, and Pasta

The use of fine mesh Keltrol F xanthan gum in variety breads, batters for deep fried foods, and canned
pasta has been studied in our laboratories. The effect of Keltrol F on processing, texture and overall quality
of the finished product is described below.

Variety Breads
Benefits of Keltrol F in Breads:

• Enhanced moisture retention, crumb softness, and shelf life.

• Improved tolerance to processing variations, ingredient additions, and ingredient quality.
• Improved dough handling and machinability.
• Partial replacement of vital wheat gluten.

Keltrol F xanthan gum is currently used in gluten-free breads as a bodying agent or texture
modifier and for moisture control. Keltrol F was investigated for use as a partial or direct vital
wheat gluten replacer in variety breads. Previous studies on the effect of Keltrol F on starch
pasting using the amylograph suggested a significant reduction in pasting temperature when
Keltrol F was present. Alteration of pasting temperature is known to affect texture of bakery
products and in turn can affect their storage stability. Keltrol F has also shown utility as a
processing aid and texture modifier for refrigerated doughs. Laboratory and production scale
trials were conducted to test the effectiveness of Keltrol F as a processing aid to control dough
machineability, a partial gluten replacer, a moisture control agent, and a shelf life extender for
variety breads.

The methodology for evaluation of laboratory and production samples was as follows: The
loaves were baked and cooled and the volume and weight of each loaf recorded. The loaves
were then sliced, placed in plastic bread bags and stored under constant temperature and
humidity. Crumb firmness and texture readings were taken (0, 3, 5 and 7 days following
baking) using an INSTRON1 Universal Testing Instrument interfaced to a computer. Ten
samples from each loaf were tested and results averaged for comparative purposes. Bread slices
were also analyzed for moisture.

1
INSTRON® is a trademark of Instron Corp., Canton, MA, U.S.A.
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Laboratory trials were run to evaluate Keltrol F xanthan gum as an additive to 100 percent whole
wheat bread. Trends from analysis of the laboratory data indicated that Keltrol F could be used to
help retain moisture in the bread and to extend the shelf life. To confirm these results, a production
trial was run at a local bakery. The bakery formula for whole wheat bread was prepared without any
added gluten and was made on a small scale, 50-pound batch size using a “straight dough” method.
Keltrol F was used as an additive at 0.2 baker’s percent and compared to a control batch containing
no additive. INSTRON data, as seen in Figure 1. show that the bread with Keltrol F did not become
as firm as the control over a seven-day period. Inclusion of Keltrol F extended shelf life, confirming
the trends seen in the laboratory trials.

Figure 1
Whole Wheat Bread: Firmness
Over One Week’s Storage

A second series of laboratory trials was run to test the ability of Keltrol F xanthan gum to partially
replace added vital wheat gluten in 100 percent whole wheat bread and in 80/20 rye bread. The
laboratory data suggests that 0.2 baker’s percent Keltrol F indeed was effective as a partial wheat
gluten replacer and could also extend the shelf life of the bread.
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A second series of production scale trials was run at a larger bakery which produced bread in 500-
pound batches. A straight dough method was used to prepare 80/20 rye bread with and without
Keltrol F xanthan gum. Keltrol F was used at the starting level of 0.2 percent flour basis, based on
the white flour only. The gum was used to replace 50 percent of the vital wheat gluten normally used.
Since the normal usage level of the gluten is 3%, 0.2% Keltrol F replaced 1.5% of the added gluten.
In terms of loaf quality, the samples containing Keltrol F had approximately 5% more volume and
approximately 1% higher moisture content than the controls. Specific loaf volumes were about the
same.

There is a visible difference in the appearance and a measurable difference in volume between the
production loaves of 80/20 rye bread containing 0.2% Keltrol F plus 1.5% gluten versus the control
loaf containing the full complement of 3% gluten2. Shelf life readings, as measured on the
INSTRON, showed that Keltrol F tended to give the bread a slightly firmer initial reading versus the
control sample. After 3 days storage at a constant temperature of 72°F and 50% humidity, the
samples which contained Keltrol F were softer, as shown in Figure 2. Although differences in
softness measurements were not statistically significant, the positive trends previously observed in the
laboratory were again confirmed in production trials.

RYE BREAD FIRMNESS WITH TIME

80/20 Rye With and Without Gum

Figure 2
RYE BREAD FIRMNESS WITH TIME
80/20 RYE WITH AND WITHOUT GUM

2
Photographs used in the oral presentation have not been reproduced in this publication, but copies are available upon request.
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Moisture analysis of all the breads prepared both in the laboratory and under production conditions
showed that initial moisture contents were approximately 1% higher in the samples containing Keltrol
F either as a direct additive or as a partial gluten replacer. Typical moisture analyses are shown in
Figure 3. Similar differences in moisture content were also evident after storage.

INITIAL MOISTURE CONTENT

BREAD WITH & WITHOUT Keltrol F

LAB TRIALS PRODUCTION TRIALS

CONTROL Keltrol F CONTROL Keltrol F

100%
WHOLE WHEAT 38.5% 39.4% 33.7% 34.7%
(Additive)

80/20
RYE BREAD 40.5% 41.6% 34.5% 35.2%
(Low Gluten)

Figure 3

A production trial on 100 percent whole wheat bread was run using a 900 pound batch size and a
liquid brew system. The control sample contained 4% gluten, and the test sample 2% gluten plus
0.2% Keltrol F. Loaf volumes, overall appearance and texture of the two products were similar,
suggesting that Keltrol F can function in whole wheat bread as a partial gluten replacer.

Batters for Deep Fried Foods

Benefits of Keltrol F in batters:

• Consistent batter pick-up and improved adhesion.

• Enzyme stability for maintenance of batter viscosity over long hold times.
• Suspension of particulates, including flour.
• Aids in increasing crispness.

Gums have been used in batters for a variety of foods such as chicken, corn dogs, and seafood, to
provide and maintain viscosity for control of batter pick up and increased adhesion during processing
and handling. It has also been reported that gums increase the crispness of a batter coating on frying.
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Batter viscosity stability is essential to provide an even coating with a constant percentage of batter
pick up. A model batter system was used to study the viscosity stability obtained with Keltrol F
xanthan gum as opposed to other stabilizers such as cellulose gum, guar gum, methyl cellulose, and a
control containing no gum. The model batter system consisted of all-purpose flour, gum and water.
The gum concentrations were adjusted to provide similar initial viscosities (Figure 4). These graphs
show the viscosity data when the model batters were subjected to shear at 600 rpm for 3-5 hours
while maintained at 35-40°F. Viscosity readings were taken every half hour. Keltrol F provides
good stability in terms of relatively constant batter viscosity, while more pronounced changes in
viscosity were observed in all other samples, especially those containing guar gum and CMC. These
reductions in viscosity are believed to be due in part to breakdown of the gums by enzymes normally
found in flour such as hemicellulase, and to shear degradation.

BATTER VISCOSITY STABILITY

Model Batter System

Figure 4
BATTER VISCOSITY STABILITY
MODEL BATTER SYSTEM
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Consequently, a series of tests was conducted to focus on the degree of viscosity loss in the model
batters as a result of enzymatic breakdown of the stabilizers.

For these tests, 100 parts of flour were mixed with 300 parts of water and stirred for 15 minutes. The
flour/water blend was then centrifuged and the supernatant containing any soluble enzymes decanted.
1.5 parts of this supernatant were added to 2 parts of gum solution with stirring for 1 minute.
Viscosities were then taken. This graph (Figure 5) shows the viscosity change over a 4-hour period.
Keltrol F viscosity remained quite stable in the presence of the flour enzymes, while the viscosities of
the other solutions dropped rapidly.

ENZYME STABILITY
Stability to Flour Enzymes

Figure 5
ENZYME STABILITY
STABILITY TO FLOUR ENZYMES
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The test was repeated adding sodium lauryl sulfate, a known enzyme inhibitor, to the supernatant
prior to addition to the gum solutions. As can be seen in Figure 6, the viscosities of all remained
quite stable with time, confirming that enzymes can dramatically affect batter viscosity with time in
the presence of certain hydrocolloids.

ENZYME STABILITY
Sodium Lauryl Sulfate Added

Figure 6
ENZYME STABILITY
SODIUM LAURYL SULFATE ADDED

Keltrol F xanthan gum is well known as an effective suspending agent for particulate materials. This
effectiveness is visible in examination of photographs which show the extent of settling of flour in
solutions of various gums which were held for 1 hour at 40°F3. Although this test is not an entirely
valid comparison of suspending ability since the gums other than Keltrol F have already undergone
some enzymatic degradation, the uniformity of the Keltrol F suspension, ideal for even batter
coatings, is evident.

The ultimate test for any batter system is its performance on actual foods. Hence, a laboratory study
was undertaken to test batters prepared with various gums when applied to fresh and deep fried
chicken. The batter system contained all-purpose flour, rice flour, starch, salt, dried egg albumen, and
MSG along with added gums and water and was maintained at 40°F. Chicken drumsticks were
dipped in the batter and drained for 20 seconds before deep fat frying at 375°F for 14 minutes. For
each batter tested, 75 drumsticks were fried. Samples were evaluated subjectively for crispness,
uniformity of coating, and degree of adhesion.

3
Photographs have not been reproduced in this publication, but copies are available upon request.
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The table in Figure 7 shows a comparative description of the texture of the samples. The crispness
and coating uniformity noted with the batter prepared with Keltrol F xanthan gum were consistent
throughout the 8-hour frying period necessary to fry 75 pieces. The batters obtained with the other
gums and the control batter were less acceptable. With the batter containing guar gum, for example,
the initial texture was comparable to that of the sample with Keltrol F. Within 1 hour, however, the
viscosity of the batter containing guar gum had dropped 50%, resulting in a coating which was no
longer uniform and too thin.

SUBJECTIVE TEXTURE ANALYSIS

BATTER COATED DEEP FRIED CHICKEN
CONTROL *MODERATELY CRISP
*SOFTENED WITH TIME
*MODERATELY EVEN COATING
*VERY FRAGILE
Keltrol F *VERY CRISP
0.14 PERCENT *CRISPNESS MAINTAINED
*EVEN COATING
GUAR GUM *VERY CRISP INITIALLY
0.27 PERCENT *SOFTENED WITH TIME
*EVEN INITIAL COATING
*UNEVEN COATING WITH TIME
METHYLCELLULOSE *VERY CRISP
0.28 PERCENT *EVEN COATING BUT NON-CONVOLUTED SURFACE
*VERY GREASY

Figure 7

In conjunction with the evaluation of batter texture, the oil pickup was also monitored in order to test
the validity of reports that Keltrol F xanthan gum can reduce frying oil pickup if used in batters.
Preliminary data showed that Keltrol F, used at a concentration of 0.14 percent based on the total
batter weight, did reduce oil pickup slightly as compared to the other gums tested. However, when
the Keltrol F level was increased to 0.18 percent, the oil pickup increased. It should be emphasized
that these findings were from a limited number of trials and large scale trials should be conducted to
confirm these results. However, the influence of gum concentration on oil pickup is worthy of note.

In summary, Keltrol F xanthan gum in batters provides excellent viscosity stability and uniform flour
suspension at low use levels. Keltrol F also controls degree of crispness and affects the oil pickup
during deep frying of chicken.
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Pasta
The final section of this paper deals with the use of Keltrol F xanthan gum in pasta to aid in retention
of pasta firmness and structural integrity during cooking. Research on the effect of Keltrol F in dried
pasta was conducted since Keltrol F has been shown to interact with starch during heating and drying
and to add structure to cakes and gluten-free bread.

Preliminary trials were run in the laboratory to determine what effect Keltrol F xanthan gum would
have on dried pasta which is subsequently cooked or added to canned pasta products. These trials
found that Keltrol F seemed to increase the firmness of the dried pasta product after processing.
Keltrol F was then examined in a commercially produced pasta product, namely a canned spaghetti.
The Keltrol F was added to the pasta at 0.2 percent flour basis, and the pasta was then dried
subsequent to being used for preparation of canned spaghetti. This product was compared to a control
sample not containing gum.

Figure 8 shows a typical INSTRON curve obtained by performing a compression test on an

individual spaghetti noodle. The early sharp dip in the curve obtained from the sample formulated
with Keltrol F xanthan gum is an indication of brittleness. Brittleness is believed to provide what is
called the “al dente” texture. The sample containing Keltrol F is clearly more brittle than the sample
containing no gum which gave no dip in the curve. Values for firmness (force required for rupture)
showed little difference between the samples. It was also observed that the canned pasta product with
Keltrol F had fewer broken pieces than the control, indicating that the Keltrol F may also be adding
structural integrity to the noodle. Although it is recognized that Keltrol F is precluded from pasta
products that conform to a standard of identity, these findings may prove valuable in the formulation
of non-standard pasta products (i.e. fresh pasta). In addition, Keltrol F may provide benefits in variety
type pastas, functioning somewhat like vital wheat gluten by providing strength and integrity to the
noodle.

Figure 8
Typical Instron Curve for Canned Pasta
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TECHNICAL SERVICE
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Nijmegen–The Netherlands are available to provide additional information and technical assistance. We are eager to work
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For a complete listing of our locations, please visit our web site.

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