A heat treated white sorghum flour that shows some interesting functional characteristics for baking applications.
Originally Summer Bind was designed for binding applications in meat products such as sausages, but on further studying this product it appears that bakery products may benefits from its use. The heat treatment inactivates the grain enzymes so that enzymes cannot influence the baking process.
Cold Water Holding = approx. 2.5 to 3 Times its weight in water holding Well above normal wheat flour or rice flour
The heat treatment process has given a partial pregelatization to some of the starch which then gives a higher water holding.
This also allows a cohesive dough to be formed on mixing with a dough hook for bread and gluten free breads and flat breads like tortilla.
|11.5% protein,||higher protein can help provide better flavour profile during maillard reaction in the baking process.|
|Cohesive dough||helps in the use of conventional baking equipment|
|Gluten Free||specialty market|
|Flavour||pleasant light cereal note|
As further work is carried out with Summer Bind, updates will be supplied on new applications and developments.