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 [...]
Gluten-free Bread What is gluten-free bread? Gluten-free bread is a bakery product made without wheat or any other gluten-containing cereal. It benefits consumers who suffer from celiac disease, gluten allergies or experience gluten intolerances. Cereals that cannot be used in gluten-free products include: Wheat (triticum aestivum or triticum durum) flour (white or [...]
Mono and Diglycerides Replacement What is Mono and Diglycerides Replacement? Mono and diglycerides replacement means the the substitution of traditional emulsifiers in dough and batter systems, such as: Glycerol monostearate (GMS) Monoglyceride derivatives (DATEM, ethoxylated monoglyceride, succinyl monoglyceride, PGME) Such traditional emulsifiers can be properly replaced by using combinations such as: Enzymes [...]
Alginates What are Alginates? Alginates are natural polysaccharides derived from marine brown algae. They have unique properties which make them a valuable component of many applications. In foods and bakery formulations, they are used to: Stabilize dispersions Increase viscosity Form gels Improve their overall texture Origin Alginates were [...]
Pectin What is Pectin? Pectin is a substance found in plant cell walls that is commonly used as a food ingredient. It helps foods gel and stabilize. In baking, pectin is a polysaccharide that is used as a fat and/or sugar replacer to create lower calorie foods and bakery jams. [...]
Viscometer Also known as a viscosimeter What is a Viscometer? A viscometer is an instrument that measures the viscosity of liquid, semi-solid and even solid food products. Viscometers are important components of quality assurance laboratories as they are used to obtain information about the flow behavior (rheology) of materials due to changes in [...]
Rolled Oats Also known as old fashioned oats What are Rolled Oats? Rolled oats are whole dehulled oat berries (groats) that have been lightly steamed and passed through rollers to flatten or flake the groat. They are commonly used to make oatmeal. Oat products are an excellent additive to many baked goods, [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
Gluten Free in Baking Also Known as GF, Celiac Disease, Gluten Allergy What is Gluten Free? Celiac disease sufferers cannot consume gluten containing foods. Ingredients in bakery products that contain gluten include wheat, rye, triticale, and spelt. When developing gluten-free products, keep in mind that the lack of gluten causes structural problems [...]
Carboxymethyl Cellulose (CMC) Also known as Cellulose Gum What is Carboxymethyl Cellulose? Carboxymethyl cellulose (CMC) is a sodium salt derivative of cellulose. Unlike cellulose, it is water soluble and can function as a suspending agent, stabilizer, film former or thickening agent. CMC finds use in gluten-free baking by providing dough with viscosity [...]
