24 06, 2022

Strategies for Determining Gluten-free Flour Quality

The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today [...]

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 [...]

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 [...]

1 11, 2021

Cauliflower Flour

Cauliflower Flour Also known as cauliflower powder What is Cauliflower Flour? Cauliflower flour is a fine ground gluten-free powder made from dried cauliflower florets, stems or leaves. The most commercially available cauliflower flour is made from the dried floret mixed with other gluten - free flours such as: rice, maize, and sorghum.1 [...]

1 11, 2021

Bamboo Fiber

Bamboo Fiber What is Bamboo Fiber? Bamboo fiber is a fine white powder obtained from bamboo trees. Bamboo fiber is an indigestible polysaccharide and a promising  dietary fiber with  functional benefits.1 As an insoluble fiber, it can be added to gluten free bakery products to improve texture, machinability and stability of the [...]

1 11, 2021

Psyllium Husks

Psyllium Husks Also known as ispaghula or isabgol What are Psyllium Husks? Psyllium husks constitute the fibrous part of the Plantago ovata plant seed. It is a dietary fiber and a component of gluten-free baking. The unique colloidal properties of Psyllium provide for its functional and health benefits. 1 Psyllium husks can [...]

29 09, 2021

Gluten-free Cake

Gluten-free Cake What is Gluten-free Cake? Gluten-free cake is a bakery speciality product made with alternative flours that contain little to no gluten, typically formulated for consumers with celiac disease.1 Replacing gluten with suitable ingredients in cakes and baked goods remains a major challenge for formulators due to the important role of [...]

21 04, 2021

Chia Flour

Chia Flour Also known as chia meal or defatted chia flour What is Chia Flour? Chia flour is a gluten-free fine powder made from ground chia seeds. It is highly nutritious and is commonly used to replace wheat flour and eggs in sweet and savory baked goods such as bread, flatbread, cakes, [...]

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