Alternatives to Adding Vital Gluten BAKERview

Content
2 modules

Rating

Instructor
BAKER Academy

Price
Free

Description

Gluten proteins play a monumental role in supporting dough systems. To compensate for the protein content variation in flour and for the damaging effect of fibers to the gluten network, vital wheat gluten is often added to bread formulas to help support this system.

However, the soaring prices of this dough strengthening ingredient are forcing bakeries to reconsider its usage and find new alternatives.

Here’s how to reduce the level of vital wheat gluten in your formulation! These videos cover the chemical interactions of wheat gluten and added fiber in dough systems, enzyme-based dough strengtheners, and clean label solutions to reduce the level of vital wheat gluten in bread formulations. 

Objectives

  • Alternatives to Adding Vital Gluten Presentation 
  • Q&A Roundtable on Dough Strengthening 

Certificate

By completing/passing this course, you will attain the certificate BAKER Academy Session

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1.
Alternatives to Adding Vital Gluten Presentation
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2.
Q&A Roundtable
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