HPMC it can be used as a gluten substitute in the production of bread made entirely with oat flour or with gluten-free cereals.
Like gluten, HPMC is able to form a lattice that retains the air bubbles produced by the yeasts during the fermentation of the sugars in the flour, allowing the dough to increase in volume (leavening).
HPMC maintains a high volume during cooking or heating, gives the dough viscosity and improves its consistency.
Fried and breaded products: Reduction of fat absorption, increase of adhesive properties
Gluten-free products: Wheat gluten replacement, volume increase and stability extension
Bakery products: Longer duration of freshness and flavor, improvement of texture (consistency), increase in volume Dietary products Reduction of fat and egg derivatives content Ice creams Reduction of ice crystal growth
Mayonnaise and seasonings: Thickening, stabilization and reduction of fat and egg content Sauces Optimization and control of viscosity
Frozen products: Reduction of the growth of ice crystals during freezing and thawing Creams and foams based on vegetable oils Stabilization of the whipping and greater volume