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The Workbench

Published Monday, December 01, 2008

Q: What are pregelatinized flours, and what is their functionality? B.T., Miami A: Pregelatinized flours, also called stabilizers, are substances with high water absorption ability. Guar flour and carob gum are two of the best known pregelatinized flours. Pregelatinized flours are essentially used in improvers for interrupted fermentation. In this case, the part of free water in the dough is reduced, which means when the product is frozen, fewer crystals form. These crystals lead to a deterioration of the gluten membranes and thereby to a deterioration of the product. Carob gum is extracted from the seeds of ...

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