22 10, 2021

Celiac Disease Causes and Symptoms

Celiac or Coeliac disease is an inherited autoimmune disorder that triggers a negative response following gluten ingestion. Despite few similarities in gastrointestinal manifestations, celiac disease should not be confused with wheat allergy which is an immune (different from autoimmune) disorder characterized by the production of specific immunoglobulin E (IgE). Celiac disease occurs in persons [...]

18 10, 2021

Get Stronger Dough with Vital Wheat Gluten

You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids.  Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]

29 07, 2021

Food Allergy vs. Food Intolerance

Are you allergic to something, or is it a food intolerance? Many people experience abnormal reactions after consuming foods that are typically harmless to the human body. These reactions can vary greatly in their severity ranging from mild discomfort and abdominal pain to chronic fatigue, severe rashes, difficulty breathing and in extreme cases anaphylaxis [...]

25 06, 2021

How Much Water Does Your Dough Absorb?

You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking. Water absorption influences parameters in baking and bread such as: Loaf volume Fracture stress of bread crumb Bread yield Machinability Proofing Final products attributes Shelf life How does water absorption work? [...]

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