New baking method increases volume and shelf-life

Monday 11 December 2006

Ingredients firm CP Kelco has invented a new method of bread-making which promises longer shelf-life, improved texture and greater bread volume.

The main ingredient in the patented process is sugar beet pectin which is extracted from sugar beet pulp and contains ferulic acid.

Pectins are used in baking to aid absorption of water, increase bread volume and give a soft, appetizing texture but citrus-based pectins are in widespread use throughout the industry rather than those from sugar.

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