date:Jul 11, 2019
ne crumb structure or a crunchy structure is required, such as in pound cakes or cookies. Additionally, pregelatinized spelt starch, suitable for other bakery applications, will be available. This can be used to increase water absorption and dough hydration, as well as extending the shelf life and freshness of baked goods such as bread and cake.
The glutens visco-elastic properties, which help increase volume and stabilize doughs and batters, make it well-suited for breads, bread rolls, pastrie