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. [...]
Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch? That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]
Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from Ardent Mills: Abbey Heikes in specialty sales [...]
Bread has been making a comeback, but it's still a bit of a hard sell right now. But whole wheat bread brings a lot to the table: It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer It's high in fiber, nutrients and antioxidant activities As the public continues their interest in whole wheat bread, [...]
Milling Also known as Grinding What is milling? Milling is a unit operation that transforms solid particles into smaller ones by applying forces such as shear, compression, friction, collision or impact. Milling processes can be used for making flour or for extracting gluten and starch (wet milling) from grains and cereals. In [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Vital Wheat Gluten Also known as gluten What is Vital Wheat Gluten? Vital wheat gluten, or simply VWG, is a highly functional protein that has been separated from wheat starch and other grain components. It is used almost exclusively in high-speed bakeries to improve dough strength and provide additional dough tolerance to [...]
All-Purpose Flour Also known as Plain Flour What is All-purpose Flour? All-purpose flour is a versatile and general use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked [...]
