Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in many bakery products. And despite the name, it doesn’t have to [...]
Fiber in baked goods… it’s an interesting dilemma. Insoluble fiber is a bulking agent with health benefits and zero calories. It’s also woven into the key ingredients of bread: whole grains and wheat bran. Insoluble fiber is also found in a variety of foods, including: fruits nuts and seeds vegetables wheat bran whole grain foods What’s the problem [...]
Modified Wheat Starch What is Modified Wheat Starch? Modified wheat starch is simply wheat starch that has been modified for specific uses. Wheat, corn, and any other cereal starch, can be modified in the following ways: Enzymatically Physically Chemically Objectives of starch modification include: Increase versatility of starch to be used in [...]
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 [...]
