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EMCEgluten Enhancer for Flour Quality by Iván Suárez is a document available to read on EtoBox.

What is EMCEgluten Enhancer for Flour Quality about?

This document summarizes the benefits of EMCEgluten Enhancers, flour additives developed by EMCE to improve the structure of dough made from weaker flours. It discusses how the enhancers allow mills to use lower quality wheat and composite flours containing alternatives like cassava, maintaining baking properties. Tests showed the enhancers compensated for reduced water absorption and stability as hard wheat content decreased in mixtures with soft wheat. They also improved volume and structure of bread made

Author

Iván Suárez

Language

EN