12 12, 2016

Resistant Starch

Resistant Starch Also known as Enzyme-resistant Starch What is Resistant Starch? Resistant starch (RS) is one type of dietary fiber. It’s defined as the total amount of starch and the products of starch degradation that resist digestion in the small intestine of healthy people.1 In baking, it’s used to improve the nutritional [...]

9 05, 2016

Starch

Starch What is Starch? Starch is a carbohydrate found in many plants and is a large part of the human diet. It is a polysaccharide, with an abundance of glucose molecules. Whether in its original form, or as one of its derivatives, starch has a variety of uses in the food industry, [...]

2 05, 2016

Wheat Starch Native

Wheat Starch What is Wheat Starch? Wheat starch is a carbohydrate found in wheat and is a common part of the human diet. Typical sources of starch for baking include wheat, corn, potatoes or tapioca. It is a polysaccharide containing an abundance of glucose molecules. Whether in its original form or as [...]

2 05, 2016

Wheat Starch Pre-Gel

Pre-gel Starch Also known as cold-water swelling starch or pre-genitalized starch What is Pre-gel Starch? Pre-gel starch is starch that’s precooked and dried to enhance its thickening and water absorption capacity at lower temperatures. The process partially destroys the starch granule and reduces its degree of crystallinity. It is used in ready-to-make [...]

7 06, 2015

Inulin

Inulin What is Inulin? Inulin is a water-soluble dietary fiber, approved by the FDA.1 It's a non-starch oligosaccharide. A variety of cereal-based products, such as baked goods, breakfast cereals and energy bars are made with inulin to provide: Fat replacement Sugar substitution Bulking Soluble dietary fiber and prebiotic properties Origin [...]

7 06, 2015

Corn Starch

Corn Starch What is Corn Starch? Corn starch is a fine, powdery substance derived from the endosperm of the corn kernel. It is commonly used as a thickener in puddings, gravies, sauces and fruit compotes, and is gluten-free. Starch is a storage product found in all plants containing chlorophyll. Both types of [...]

7 06, 2015

Damaged Starch

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 [...]

7 06, 2015

Starch Gelatinization

Starch Gelatinization What is Starch Gelatinization? Starch gelatinization is the irreversible loss of the molecular order of starch granules (crystallinity). It is considered a glass transition from an ordered initial state to a disordered final state, usually resembling a “melting” process, that requires water and heat.1,2 In the cooking or baking process, [...]

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