By
Bente Simonsen, Bakery Application Specialist, DuPont Nutrition & Health
Wheat flour is the main ingredient in yeast-raised bread, and its quality in relation to baking depends very much on the wheat variety, climate and growth conditions
Two factors are of high importance for bread production.
1) The tolerance towards flour variations and production variations as well as improved volume.
2) The freshness and softness of the final baked bread as well as improved shelf life. Softness is usually used to judge the freshness and, consequently, the quality of bread. The bread producer is therefore interested in keeping bread soft for as long as possible.
Emulsifiers are the solutions for these challenges – DATEM and Distilled Monoglycerides.
The benefits and effects of these two emulsifiers in bread making include tolerance towards flour variations and production variations as well as improved volume.
Tolerance towards flour quality
The use of Panodan® DATEM improves dough tolerance, helping bakers to overcome fluctuations in flour quality and produce bread of a better and more consistent quality.
Read the full article HERE.
Wheat flour is the main ingredient in yeast-raised bread, and its quality in relation to baking depends very much on the wheat variety, climate and growth conditions
Two factors are of high importance for bread production.
1) The tolerance towards flour variations and production variations as well as improved volume.
2) The freshness and softness of the final baked bread as well as improved shelf life. Softness is usually used to judge the freshness and, consequently, the quality of bread. The bread producer is therefore interested in keeping bread soft for as long as possible.
Emulsifiers are the solutions for these challenges – DATEM and Distilled Monoglycerides.
The benefits and effects of these two emulsifiers in bread making include tolerance towards flour variations and production variations as well as improved volume.
Tolerance towards flour quality
The use of Panodan® DATEM improves dough tolerance, helping bakers to overcome fluctuations in flour quality and produce bread of a better and more consistent quality.
Read the full article HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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