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Maltodextrin may boost quality of gluten-free bread


October 28, 2009
By BakeryAndSnacks.com


Oct. 28, 2009 – Formulating gluten-free bread with maltodextrin may beneficially impact
on bread volume and boost crumb hardening during storage, says a new
study from Poland.


Oct. 28, 2009 – Formulating gluten-free bread with maltodextrin may beneficially impact
on bread volume and boost crumb hardening during storage, says a new
study from Poland.


Maltodextrins with a high dextrose equivalents measure were found to
perform the best, offering alternatives for a rapidly growing industry
dominated by products with of "low quality, exhibiting poor crumb and crust characteristics as well as poor mouth feel and flavour," according to leading researchers in the field (Food Microbiology). | READ MORE