Research was presented on the impact of enhanced gluten functionality flour on flatbreads, specifically tortillas.
Research shows new approaches to clean-label ingredients
Presenters discussed the diverse solutions available to the baking industry for clean-label formulation including enzymes, wheat tempering pre-treatment, flour and starch texturizers, and gluten enhancement. Attendees also learned about the impact of these solutions on food processing, dough rheology, finished product attributes and shelf stability.
Alejandro Perez-Gonzalez, R.&D. manager, Delavau Food Partners, showed the effects of relaxing and strengthening clean-label conditioning systems on dough rheology and baking performance, and Tom Jondiko, Ph,D,, Solvaira Specialties, presented research on the impact of enhanced gluten functionality flour on flatbreads, specifically tortillas.
Click here to read more about research on clean-label solutions.