Technical / White Paper

Baking Science into Success with Dow

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Dow Food Solutions , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

Baking Science into Success with Dow

Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. Our family of METHOCEL™, WELLENCE™ Gluten-Free food ingredients help give bakery products a soft crumb structure, improved volume and enduring moistness.

They also help to address the textural and dietary considerations of many people:

  • Bake stable fillings allowing boil out control, shape retention and water binding;
  • Gluten-free breads and muffins with the shape and moistness of regular products.

This white paper reports on experiments carried out in the first half of 2014 investigating how our METHOCEL™, WELLENCE™ and WALOCEL™ portfolios contribute to bake stability, shape, structure and moistness retention.

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