30 11, 2021

Wheat Protein Isolate

Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]

29 10, 2021

Wheat Allergy Causes and Symptoms

Wheat allergy is one type of adverse immunologic reactions to wheat which can impair the quality of life and cause significant morbidity. Allergic reactions to wheat are essentially immunoglobulin E (IgE)-mediated. Although non-IgE-mediated reactions can contribute to wheat allergy, their mechanism is not well understood. Typical manifestations of wheat allergy include the generation of [...]

30 04, 2021

Wheat Germ

Wheat Germ What is Wheat Germ? Wheat germ is the embryo of the wheat kernel which constitutes 2.5% of its weight. In baked goods, this provides valuable nutrients such as proteins, vitamins and minerals.  Toasted wheat germs can also impart a pleasant crunch and nutty taste.1 Commercially, this is available as: Wheat [...]

21 08, 2020

Flour Quality

Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]

1 06, 2020

Add Nutrition and Fiber with Resistant Starch

Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits. Nutritional benefits include: Improved glycemic index Controlled insulin responses Gut health Reduced blood glucose spikes after a meal What [...]

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