Sedimentation Test What is a Sedimentation Test? The sedimentation test is a physicochemical test that helps provides information on the baking quality of wheat flour. It is based on the suspension of flour in a dilute alcohol and acid solution which causes the flour particles to sediment.1,2 The sedimentation test is also [...]
There’s a new cereal in town, and it brings some interesting points to the table. It’s called Tritordeum, and it’s an inter-species cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense). The result is: Great nutritional, agronomic and organoleptic properties A more sustainable cereal than wheat Highly-digestible gluten, due to lower amounts [...]
Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. [...]
Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great impact on how your final bread product will turn out. [...]
The popularity of of high fiber products is a great reason to add dietary fiber to your baked goods. Did you know that cellulose is a source of fiber? At just 2%, you can make a fiber claim, without any undesirable flavor or tastes. It does especially well in low-calorie and gluten-free products. How does it [...]
Gluten-free Certification What is Gluten-free Certification? Gluten-free certification is a document which indicates the successful meeting and implementation of a certain set of criteria established by a third-party certification (TPC) agency/body regarding the manufacture of “free-from-gluten-products.” The process involves the completion of a series of plant audits and laboratory data analysis. An [...]
Gluten Quality What is Gluten Quality? Gluten quality refers to the contribution of gluten-forming proteins – gliadin and glutenin – of different cereals (and their dry processed, milled and sprouted products) to the rheological and other handling properties of yeast-leavened bakery products. In order to obtain a good bread volume, the dough [...]
Extraction Rate What is the Extraction Rate? Extraction rate (ER) is the amount of white flour that is extracted from a given weight of clean and conditioned wheat. It’s expressed as a percentage of the wheat entering the first break rolls in a roller milling system. Aside from size reduction and standardization, [...]
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for its flavorful crust and soft, moist crumb that [...]
Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a smoky and nutty flavor. It dates back to 2300 B.C. Levantine [...]
