The way to boost functionality of low-gluten flour
DeutscheBack’s TopBake Gluten Enhancer series contains enzymes, vegetable fibres, hydrocolloids and ascorbic acid to compensate for the weak gluten properties of some bakery ingredients or reduce the amount of gluten used.
The compounds boost the effect of wheat gluten in flour, as it is becoming more common to use flours made from soy, maize, beans, ancient grains or cassava. Using gluten-free raw materials reduces the proportion of wheat gluten in the recipe, which can have a negative effect on dough stability and volume.
Good baking performance is said to be maintained if 10 parts of gluten are replaced with one part of TopBake Gluten Enhancer.
Contact: DeutscheBack
