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Posted on 28/11/2011
Clarys Food Ingredients Biochemists has conducted the most referential technical study on the quality of bakery wheat flour deriving from the latest Western European crop 2011: main deficiences orient to intolerant and aggresive gluten behaviour and presence of hidden and real sprout. Especially during lengthened dough fermentation there is a fast weakening of doughs and this leads to underdeveloped volumes, irregular crumb structures and disbalanced shapes.
Posted on 25/11/2011
Bakery wheat flours of Western European 2011 recent crops suffer significantly from process intolerant and low extensible glutenperformance. Dough ruptures and volume shortages widely occurr and undermine quality of many bakery goods like whole meal breads, multigrain breads, danish and puff pastries.
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