Becodur® Dinkel
BECODUR® Dinkel Spelt Gluten is a plant-based protein specially designed for bakery products and a wide range of vegetarian and vegan foods. This fine light brown powder forms an elastic and soft gluten network when mixed with water.
Properties
- Physical Form
- Powder
- Solid
Product families
- Bakery
- Convenience Foods
- Meat Substitutes
- Savory & Culinary
Other characteristics
- Brand
- Becodur
- Functions
- Protein Source, Texturizing Agent
- Ingredient Name
- Spelt
- Labeling Claims
Clean Label, GMO-free, Halal, Kosher, Natural, Naturally Derived, Organic, Plant-Based, Vegetarian; Clean Label; GMO-free; Halal; Kosher; Natural; Naturally Derived; Organic; Plant-Based; Vegetarian
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Certifications & Compliance
- FSSC 22000, Halal, ISO 14001, ISO 9001, Kosher
- Markets
- Food & Nutrition
- Features
Poor quality bakeries: dryer, less elastic crumb, smaller volume.; Higher variations from one our batch; to another; Low dough stability and machinability; Good water absorption; Viscolealstic properties; High in protein; Consistent quality
- Properties
Like wheat gluten, spelt gluten contributes to:; an improved elastic structure; enhanced water absorption; increased volume in baked goods (e.g. in wholegrain); adjustment and/or standardization of protein content; hydrated spelt gluten is slightly softer and more extensible than wheat gluten; declaration spelt gluten, spelt starch; also available in organic quality
- Benefits of Spelt
Ancient grain, low cross-breeding and hybridization level; Recognized as easier to digest; Growing spelt trend in Europe
- Ingredient
- Spelt
- Protein Type
- Protein Concentrate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
