date:Mar 29, 2022
Swedish alternative in this fast-growing market, says Lars Franzn, head of food ingredients, Lantmnnen Biorefineries.
Wheat starch has many functional properties in baked goods compared to other starches. It stabilizes bread crumb structure and texture, creating a loaf of bread with an even crumb. When baking gluten-free, the stabilizing and binding function of gluten must be reached via the addition of other ingredients, for example, hydrocolloids and fibers.
High demand for gluten-free acro