Search Results for: Bran of maize in form of pellets
efficiency in industrial bread production. causing dough to clog up the line, stickiness is a frequent cause of production stops that cost time and money. it's an irritating issue with a very natural cause: cellulose. in wheat, cellulose is mainly located in the bran. in rye, however, it is distributed
throughout the kernel and in much greater quantities. so, when producing a wheat-mix bread with % rye flour, for example, dough processing can be severely compromised. the issue lies in the large crystalline cellulose molecule, which, instead of absorbing the water in the dough, adsorbs it – leaving...
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