Initially the flours were developed for guar gum replacement but the team has since discovered the line caters for newer industry demands too; vital gluten replacement.
BakeryandSnacks.com spoke to Olaf Gerken, research and development (R&D) manager for Mühlenchemie, about this new line.
These flours enable increased water absorption, more stability and guar gum replacement, Gerken said.
While the initial development was prompted by consumer demands for guar gum replacement, there are also additional benefits, he said.
“It’s possible to reduce the vital gluten addition,” he said, which plugs an industry need as pricing of this ingredient is high and availability limited.
The firm has developed three flours from enzyme and vegetable fiber blends.