date:Jun 27, 2012
exture.
Preventing shrinkage, improving texture
However, Simon Adderley, senior sales manager for National Starch Food Innovation, said the film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley overcame this issue. The former relaxed the dough, preventing shrinkage and creating a non-sticky dough which is easily handled, and Sustagrain delivered improved snap and texture contrast and enabled a clean label declaration of wholegrain barley flo