Join us for a webinar on innovative ways to reduce sodium in baked goods on January 9, 2015. Speakers Alain LeBail and Peter Koehler will discuss new technological approaches to salt reduction, such as vacuum-mixing of dough and salt encapsulation, the optimization of sodium distribution and the enhancement of breadcrumb structure will be presented as new strategies allowing sodium reduction in bread through faster sodium release and taste–texture interactions.
A fraction of starch can pass through the upper gastrointestinal track undigested to reach the colon, where it is involved in health-promoting fermentation. One class of this “resistant starch” (RS) is complexed with amylose (type 5, ‘RS5’). Ai and colleagues prepared RS5 starch by complexing debranched high amylose corn starch with stearic acid (SA). Results indicate that interactions between amylose and SA significantly increased resistance of RS5 to in vitro and in vivo digestion.
AACCI Batters and Breadings Technology Short Course2/9/2015 - 2/10/2015Tampa, Florida, U.S.A.
AACCI Chemical Leavening Short Course2/11/2015 - 2/13/2015Tampa, Florida, U.S.A.
Semo Milling, LLC, and Tree Top Inc. Thank you for providing the AACCI community with your industry expertise!