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Composite dough technology could cut the cost of a white loaf
date:Jul 26, 2012
The CDT work, being led by Dr Simon Penson, head of Campden BRIs cereals and milling department, would deliver acceptable crumb structure in a loaf with a very different recipe to current white bread.

For example, it could deliver a loaf with the fibre content of wholemeal but with the crumb colour and texture of white bread.

It also has the potential to reduce costs by enabling the use of up to 40% feed wheat rather than milling wheat flour in a white loaf, with acceptable volume and crumb

12/20 11:42