New method to determine the water addition level for plant based flours

The water uptake of flours made of gluten-free, plant-based raw materials as well as their mixing properties within a formulation are important for product development. For wheat and spelt flours, for example, methods already exist to analyze these properties. For corn, chickpea, and other vegetable flours, methods do not yet exist, and water absorption and ratios for formulations are often determined by trial and error. University College... more >