Recipe

Nov. 2018 Page 1/1 R.1.1

High quality gluten-free sourdough bread with Tylopur®

Tylopur® is essential for high quality gluten-free bread. It mimics gluten, because it forms a gel during heating.
Tylopur® attaches to interfaces where it reduces the surface tension thereby stabilizing the fine pore
structure during baking and storage.

Benefits
Improved texture Tylopur® creates a fine and soft crumb structure
Excellent volume Tylopur® increase the volume of gluten-free bread

Case Study
We evaluated the effect of Tylopur® NE-15000, which is hydroxypropyl methylcellulose (HPMC, E464), in a gluten-free
sourdough bread recipe.

Table 1: Recipe.

Ingredient Dosage [%] 1. Weigh in all dry ingredients and blend well.
Water 43.3 2. Add liquid ingredients (29 °C) and knead for 6 min.
Corn starch 25 3. Prove 350 g in baking tins for 75 min (37 °C, 86 %
humidity).
Rice flour 13.8
4. Preheat the oven to 250 °C before placing the bread.
Canola oil 5
Bake at 200 °C rotating air for 35 min whereas the
Sugar 3 first minute is with steam. Leave the bread 2 min in
Psyllium 2 the baker after baking.
Yeast (fresh) 2
Pea Protein B9 (Cosucra) 1.7
Rice 25 sourdough (Böcker) 1.4
Salt 1.4
Tylopur® NE-15000 1.2
Guar gum 0.2
Total 100

Figure 1, 2 and 3: Gluten-free sourdough bread made with Tylopur® NE-15000.

Note: All of the data presented here are accurate and reliable to the best of our knowledge, but they are intended only to provide recommendations or suggestions without
guarantee or warranty. All of our products are sold based on the understanding that buyers themselves will test our products to determine their suitability for particular
applications. Buyers should also ensure that use of any product according to these data, recommendations or suggestions does not infringe any patent, as Shin-Etsu will not
accept liability for such infringement.

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