Search Results for: Bran of cereals in form of pellets
efficiency in industrial bread production. causing dough to clog up the line, stickiness is a frequent cause of production stops that cost time and money. it's an irritating issue with a very natural cause: cellulose. in wheat, cellulose is mainly located in the bran. in rye, however, it is distributed
throughout the kernel and in much greater quantities. so, when producing a wheat-mix bread with % rye flour, for example, dough processing can be severely compromised. the issue lies in the large crystalline cellulose molecule, which, instead of absorbing the water in the dough, adsorbs it – leaving...
https://www.food.dupont.com/bakery/your-challenges-our-expertise/industrial-bread/taking-the-sticky-out-of-the-dough.html