22 02, 2022

Locust Bean

Locust Bean Also known as carob seed What is Locust Bean? Locust bean (LB) is the seed of the carob tree. Its flour or gum is used as a thickener, fat replacer, dough conditioner, stabilizing agent and cocoa powder substitute.1 Locust bean gum helps with formulating low-calorie and gluten-free bakery products by [...]

22 02, 2022

Gels

Gels What are Gels? Gels are viscoelastic substances capable of modifying the texture and consistency of batters, doughs and coatings. When used in small concentrations, food gels are considered food additives.1 Bakery food gels have also found use as potential replacements for fats or gluten or other main ingredients in fat-free or [...]

21 02, 2022

Hexose Oxidase

Hexose Oxidase Also known as D-hexose: oxygen 1-oxidoreductase or HOX What is Hexose Oxidase? Hexose oxidase, or simply HOX, is a unique bakery enzyme which can strengthen the gluten network in yeast-leavened doughs and enhance finished product volume. It can also contribute to a ‘clean label’ claim. As an enzyme, HOX only [...]

23 12, 2021

Release Agent

Release Agents What is a Release Agent? Release agents are substances that aid the removal of food products from their molding or packaging. In the baking industry, release agents help remove baked goods from baking pans, moulds, tins, trays, conveyor belts or packaging. The most commonly used release agents are lipids such [...]

1 12, 2021

Fortified Flour

Fortified Flour What is Fortified Flour? Fortified flour is a regular flour that contains added micronutrients to improve its nutritional quality. It contains added nutrients that may not occur naturally in the grain.1  This is different from enriched flour, where nutrients that are lost during wheat grain processing are added back. In [...]

1 12, 2021

Soya Flour

Soya Flour Also known as Soybean Flour and Soy Flour What is Soya Flour? Soya flour is a fine powder obtained from grinding roasted soybeans. When added to baked goods, soya flour can improve their nutritional value, mainly increasing their protein content, and enhancing texture via lipid oxidation. 1 Soybean flour is [...]

30 11, 2021

Leavening Agent

Leavening Agent What is Leavening Agent? A leavening agent is an ingredient whose main function is the production, inclusion, and entrapment of gas (air or CO2) in a dough or batter. One obvious function of leavening agents is the expansion of dough or batter to produce a volume increase which improves product [...]

30 11, 2021

Wheat Protein Isolate

Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]

30 11, 2021

Dimagnesium Phosphate

Dimagnesium Phosphate Also known as Magnesium hydrogen phosphate and Magnesium phosphate dibasic What is Dimagnesium phosphate? Dimagnesium phosphate (DMP) is a food additive used in baked goods as a leavening agent and nutritional supplement, specially in infant formulations.1 As an acidulant in baking powders, it has a neutralizing value of 40 and [...]

30 11, 2021

Colloidal Oat Flour

Colloidal Oat Flour Also known as colloidal oatmeal What is Colloidal Oat Flour? Colloidal oat flour is an oatmeal that has been finely ground to form a powder so it can readily absorb water. Its mean particle size ranges from 20 to 50 µm with a uniquely narrow particle size distribution compared [...]

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