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.
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