Scientists develop process-friendly dough

By Catherine Boal

- Last updated on GMT

Related tags: Wheat flour, Flour, Wheat

Scientists have patented a new method of producing a
process-tolerant composite dough comprising of wheat and non-wheat
gluten mixtures.

The patented invention consists of mixing wheat flour, fat and water into a gluten mass formed into a sheet and adding this to a separately-prepared non-wheat mixture capable of performing as standard dough.

Non-wheat bread has traditionally proved difficult for bakers as no other flour can adequately mimic the process-tolerant properties of wheat and, in the past, rye and barley starch have been employed as substitutes but the resulting bread texture is weaker than in wheat varieties.

However, according to the patent, applied for by Nestec S.A, the invention allows for a crispy bread-type dough which combines the characteristics of non-wheat flour with the structural and procedural benefits of wheat and can be frozen without any loss of quality.

The patent states: "the consumer can benefit more largely from the nutritional, textural and other specific features of non-traditional non-wheat ingredients but in a well-structured dough product."

According to the team of Danish and Swiss inventors, non wheat flour such as maize, tapioca, rice, fruit and pulse can be used as well as plantain or chickpea flour.

A small amount of wheat is used in making the non-wheat dough purely to render it more elastic and flexible during baking.

Related topics: Processing & Packaging, Ingredients

Related news

Show more

Related products

show more

The rising challenge of clean label baking

The rising challenge of clean label baking

DuPont Nutrition & Biosciences | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

Developing with Plant Protein for Success

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Related suppliers

Follow us

Products

View more

Webinars