Efficient and effective compensation for fluctuating flour quality

Thursday, May 23, 2024

Efficient and effective compensation for fluctuating flour quality

Fluctuating protein content in wheat flour makes standardised baking processes particularly difficult, as the amount present impacts water absorption, dough processing and baked product quality. Hamburg-based GoodMills Innovation has developed a solution to this problem in the form of its SMART® Wheat high-protein flour, which efficiently compensates for quality fluctuations in wheat flour.

In recent years, the protein content of wheat flour appears to have been on the decline. It is assumed that this is as a result of EU fertiliser regulations, but climatic changes such as the increased occurrence of droughts can also have a negative impact on protein formation in wheat grain. The use of SMART® Wheat compensates for harvest-related fluctuations in the basic flour, which not only improves the quality of the end products, but also the efficiency of the baking process.


Natural functionality retained

SMART® Wheat is obtained from protein-rich, high-stretch wheat through purely physical fractionation. Unlike commercially available wheat gluten, GoodMills Innovation does not use water for rinsing or high temperatures during production. Instead, high-protein wheat varieties are finely ground using a gentle crushing process and the highly active, native protein particles are then separated. This air separation process preserves the natural functionalities of the wheat protein.


Effects on dough properties

The native protein it contains enables the gluten network to form more quickly, with direct effects on the dough. Its extensibility is significantly improved, resulting in easy-to-work, fluffy doughs. Compared to doughs prepared with conventional gluten, SMART® Wheat provides a predictable and reliable dough quality, which contributes significantly to final proving stability and allows for a higher volume of baked goods.

SMART® Wheat is ideal for a wide range of end products, from small wheat to multigrain and wholemeal baked goods, yeast doughs and Berliners. Recommended dosages vary depending on the product type and range from 2 per cent to 10 per cent, according to the desired protein quality and specific requirements of the dough. SMART® Wheat is available in both conventional and organic quality.

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