We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Bakers Need To Solve Technical Issues Before Making Acceptable Low-Carb Breads

August 26, 2014: 12:00 AM EST
More innovative baked goods manufacturers have shown an increasing interest in providing low-carb products, if they can solve technical problems – formulation and processing -- inherent in the endeavor. In an interview, a bakery R&D consultant said low-carb bakery hasn’t yet “proven itself” but is an area of increased development activity and may reach the mainstream soon, thanks to demands from health-conscious consumers. To solve formulation problems, bakers are testing alternative flours to replace wheat, including teff, buckwheat, quinoa, lupin and soy. Processing problems include varying gelation temperatures for different flours, bread staling, moisture content and taste.
Kacey Culliney, "Low-carb bakery to go mainstream, says expert", BakeryAndSnacks.com, August 26, 2014, © William Reed Business Media SAS
Diet Insights
Weight Loss Programs
Other Diets
Market News
North America
United States of America
United Kingdom
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.