Composite dough technology could cut the cost of a white loaf
Scientists at Campden BRI are working on a composite dough technology (CDT), which could deliver good quality white bread but using cheaper flour mixes.
Scientists at Campden BRI are working on a composite dough technology (CDT), which could deliver good quality white bread but using cheaper flour mixes.
The CDT work, being led by Dr Simon Penson, head of Campden BRI’s 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 structure.
Work on CDT is less well advanced than that on the Radical Bread Process, another novel breadmaking process also being developed by Campden BRI, said Penson.
Source: Campden BRI
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
