Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Wheat Flour, Modified Starch
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Advantages
- Low microbiological germ content
- High and stable hot gelatinization power
- Enzymatically inactive
- Application variety
- Permanent water retention (freshness)
- Emulsifying effect
- Technologically high heat, shear and pH stability
- Full mouthfeel and natural taste
- Low product moisture
- Enzymatic Inactivity Stable Water Binding
If the steam treatment is continued, the flour's own enzymes are inactivated. The hot gelatinization properties change fundamentally as a result of this intensive hydrothermal treatment. The gelatinizing power of this GALILEO flour is greatly increased compared to native flour and achieves the binding power of a wheat starch.
The stable water binding after the gelatinization process counteracts syneresis and extends the freshness. Since, in contrast to starch, there are still proteins and fats present, GALILEO has an emulsifying effect.
The thermal treatment reduces the moisture content of GALILEO to below 10%. After this intensive hydrothermal treatment, GALILEO is therefore the ideal binding agent for sauces, soups, desserts, mayonnaise, sausage and meat products and also a neutral carrier.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Candies
- Soups
- Cake
- Bread
- Mayo
- Fish
- Dessert
- Cookies
- Sterile
- Meat
Technical Details & Test Data
- High and Stable Hot Gelatinization Power
With more heavily treated wheat flours, the protein fraction is inactivated, the flour loses its baking ability and the glue can no longer cross-link. In liquid systems such as wafer masses or breadcrumbs, there are no longer any annoying protein clumps. The flour now has properties that lie between those of native flour and those of wheat starch. In cake masses you get a perfect starch substitute, with unchanged baking properties, but a juicier mouthfeel and longer freshness.
Change of Gelatinization properties through the hydrothermal treatment
Safety & Health
- Extremely Reduced Germ Content
Depending on the hydrothermal treatment, GALILEO flours have different properties. A brief hydrothermal treatment leads to an extreme reduction in the microbiology and opens up new uses for wheat flour. The baking ability of the flour is retained. In addition, the low microbiological germ content also increases the shelf life.
It can now be used in aqueous systems such as B. batter, liquid cake batter and ready-to-bake cookie crates from the refrigerated shelf, meat products, ready meals and all other products with the highest hygienic requirements.