How to Optimize Flour Quality
How to Optimize Flour Quality
How to Optimize Flour Quality
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Improvement of Gluten <strong>Quality</strong> and Performance<br />
• Wheat of a good gluten quality resulting in<br />
an optimal baking performance is<br />
expensive.<br />
• The addition of vital wheat gluten can<br />
deliver a better baking performance, but<br />
can be costly<br />
• <strong>Flour</strong>zyme – improves the baking<br />
performance of low–protein flours and<br />
• <strong>Flour</strong>zyme – Omits the use of vital<br />
wheat gluten<br />
20 | © Bühler | <strong>Flour</strong> Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
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