Alveograph What is an Alveograph? An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during [...]
Dough Conditioner Ingredients What are Dough Conditioner Ingredients? Dough conditioners are natural or chemical-origin ingredients that are used in baking formulations. They can improve flour baking performance and produce high-quality baked goods with extended shelf-life while maintaining consistent production processes. The major groups of dough conditioner ingredients are: Enzymes Emulsifiers (dough strengtheners [...]
Damaged Starch What is Damaged Starch? Damage starch is a valuable parameter for assessing the quality of flours used in breads, cookies and other baked products. It refers to the portion of kernel starch that has been physically broken or fragmented during wheat milling.1 The amount of damaged starch in flour is [...]
