Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Wheat Protein Isolate
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- It affects the rheology or machinability of doughs and exhibits enhanced extensibility properties that decreases mixing time and improves loaf volume of bread and other yeast-leavened products. Arise 8100 matches the loaf volume potential of SSL or DATEM when added as a protein-based emulsifier in bread systems.
- It can partially or totally replace dried egg whites in pancakes or in predust formulas for deep-fried foods. Arise 8100 has improved emulsification, binding and foaming properties that are important in many bakery products and processed foods.
- Product Features
- Enhances Dough Strength
- Improves Extensibility
- Increases Volume
- Enhances Elasticity
- Reduces Mix Time
Applications & Uses
- Markets
- Applications
- Applications
Bakery Products
Breads, Rolls, Bagels, Biscuits and Muffins
Batters and Mixes
Cookies
Pizza Crust
Tortillas and Flat Breads
Cereals & Snacks
Puffed and Extruded Cereals and Snacks
Nutritional Bars and Drinks
Instant Drinks/Energy Bars
Pastas & Noodles
Fresh Noodles
Fried Noodles
Oriental Noodles