World Grain - April 2014 - BF-7

New products

BestFlours No. 14 / 14

7

The main objective is to
compensate for deficiencies

Optimization of hard
and soft wheat mixtures

One possibility is to add wheat protein.
s
a

The initi l reason for this series of tests was
itia
t

Cassava flour: EMCEgluten
Enhancer proves superior
to vital wheat gluten

But the prices and availability of vital
nd

the poor availability of hard wheat in
o
t

In the second series of tests, cassava flour

wheat gluten vary enormously, and the
r

some regions. Mühlenchemie was loo
ooking

was used - a raw material that contains

results in the baked goods are not always
k

for a flour treatment that would permit
o
m

no gluten and disrupts the structure-forming

satisfactory. Against this background
inst

mixing with soft wheat and compensate
g
n

function of the protein from the wheat

Mühlenchemie has developed a product

for the resulting loss of protein quality.
er
l

flour. In order to produce cassava loaves

series that greatly imp oves the structure
l impr

EMCEgluten Enhancer 22 brought about a
l
o

capable of competing with pure wheat

of the dough: EMCEglu en Enhancers make
EMCEglut

considerable improvement in qualit
d
ity.

bread, the dough must be strengthened and

it possible to use low
ow-gluten soft wheat

Whereas water absorption in the farinograph
s
o

the baking properties improved. Vital

or work in non-bread flours without loss
-bread

sank, wi
without the additive, as the proporo

wheat gluten is often added to achieve this.

of baking quality and to do without vital
and

tion of soft wheat increased, the addition
s
d

wheat gluten. The ef
h effects of the new

of EMCEg
CEgluten Enhancer 22 maintained the
d

Figure 2 shows a test with 10% cassava

compounds were tested in our applications
e este

required level. It also had a positive effect
r

flour, 4% wheat gluten being replaced

laboratory in Ahrens
Ahrensburg with various

on stabi
bility (Table 1). The baking trials con-

with 1% wheat gluten and 0.3% EMCEgluten

mixtures of hard and soft wheat and the
d

firmed the rheological results. For exam
d
ample,

Enhancer 22. This modification significantly

addition of cassava.
v

a 70/30 mixture of hard and soft whe
0
heat

improved the quality of the end products,

with the addition of 0.1% EMCEgluten
h
t

which was reflected above all in a notice-

Enhance 22 produced a loaf similar to an
ncer

able increase in volume and a more even

80/20 mixture without the additive
0
e

crumb structure.

(Figure 1)
e 1).

Definitions of hard
and soft wheat:
In this connection the term "hard
wheat" does not mean durum
(Triticum durum); "hard" indicates
good quality soft wheat varieties
(Triticum aestivum) with strong
gluten that are used for making
bread. (Example: hard red winter
wheat).

Refer
erence mixture,
80/20
/

Mixture 70/30
+0.1 % EMCEglut
uten
Enhancer 22

Fig. 1: Optimization of the mixture ratio of hard and
soft wheat using EMCEgluten Enhancer 22 and uniform
standard treatment

Reference
with 4 % vital
wheat gluten

1 % vital wheat gluten
+0.3 % EMCEgluten
Enhancer 22

Fig. 2: Enhancing the efficacy of vital wheat gluten
leads to much better results in products baked with
composite flour containing 10% cassava.
World Grain - April 2014

Table of Contents for the Digital Edition of World Grain - April 2014
