Soy Replacement What is Soy Replacement? Soy, also known as soybean, is a legume and an important source of nutrients in the human diet. It's products are widely used in baked goods for: Improving nutritional value Providing a convenient alternative for eliminating gluten from diets targeting celiacs Replacing eggs However due rising [...]
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]
Ancient Grains What are Ancient Grains? Ancient grains is an umbrella term for grains and pseudocereals not bred or genetically manipulated for many centuries. Consumer interest in “natural” and non-hybridized grains and cereals continues fueling demand for these grains.2 Some producers in the Americas eschew the “ancient” label since these grains have been [...]
Sorghum What is Sorghum? Different varieties of sorghum range in color from white and pale yellow to deep red, purple and brown. Sorghum is used as a feed for cattle and poultry, as well as human consumption. It is often the only source of energy and protein in some parts of Africa [...]
. White Sorghum Flour Also Known as Milo or Jowar Flour What is White Sorghum Flour? White sorghum flour is a gluten-free, GMO-free, ancient grain flour. It has been gaining popularity as a partial substitute for traditional flour in gluten-free recipes. Other favorable attributes of white sorghum flour include its light color, [...]
