{"id":3037,"date":"2023-07-04T09:42:41","date_gmt":"2023-07-04T09:42:41","guid":{"rendered":"https:\/\/www.molendum.com\/?p=3037"},"modified":"2023-07-04T09:42:42","modified_gmt":"2023-07-04T09:42:42","slug":"new-processes-and-ingredients-for-protein-bread-production","status":"publish","type":"post","link":"https:\/\/www.molendum.com\/en\/future-food-industry\/new-processes-and-ingredients-for-protein-bread-production\/","title":{"rendered":"New processes and ingredients for the production of protein breads"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We all had our own type of bread all over the world. A staple food adapted to different cultures and whose differences even determined the form and content of the diet.<br>That was until protein bread came along and turned everything upside down, for the better.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>New processes and ingredients have turned bread, or perhaps we should say bread consumption, into a habit to improve the nutritional quality of the daily diet.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The name may be a little confusing, but only a little because it is very easy to explain in a few words why traditional bread is not protein bread and what advantages the latter can bring to anyone&#8217;s diet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Protein bread is still basically bread, i.e. strong flour -which has more than 10% more protein-, water, yeast and salt. It also still has the traditional appearance of bread in any of its formats: loaf, loaf tin, loaf, buns, etc. and, of course, it maintains that delicious quality that makes it an object of desire for consumers: the smell and aroma of freshly baked bread.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The difference between traditional bread and protein bread lies essentially in the fact that the latter is made not with flour, but with flours, plural<\/strong>. A variety of flours &#8211; with or without gluten &#8211; including traditional wheat and buckwheat, slender wheat, tiff or chickpea, lentils or maize; <strong>flours combined with the essential aim of increasing the bread&#8217;s protein level.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>To this mixture is added another, that of seeds specially selected for their oleic acid content.<\/strong> And, in this case, the range is enormous and is constantly growing: from the old familiar sunflower or pumpkin seeds, to sesame or chia seeds, to linseed, in any of its varieties.<br><strong>An excellent protein cocktail that increases the nutritional quality of bread by contributing to a diet lower in carbohydrates and with a higher percentage of vegetable proteins.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this context, it goes without saying that the basis of a good protein bread is, as with traditional bread, the excellent quality of the raw material at source, and companies such as Molendum, a subsidiary of the Dacsa Group, are leaders in this field.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Molendum offers its customers <a href=\"https:\/\/www.molendum.com\/en\/food-industry-solutions-sectors\/flours-pulse-pre-cooked-pregelatinized-prepared-pregelatinized-bakery-pastry\/\" target=\"_blank\" rel=\"noreferrer noopener\">flours from legumes<\/a> and ancestral grains such as buckwheat, quinoa, amaranth, chickpeas, lentils and maize, among others, for the production of nutritionally balanced protein breads.<br>These flours come exclusively from the milling of dry, ripe and clean grain and, of course, are not genetically modified.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.molendum.com\/en\/food-industry-ingredients\/thermo-treated-flour\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flours<\/a> prepared to obtain the best protein breads, ready to be accompanied by the seeds that enrich the final result, pleasing consumers and meeting a demand that never stops looking for the best quality and innovation in a basic product for our daily diet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ancestral ingredients that, thanks to the new production processes, make a protein bread that leaves behind old prejudices and offers all the advantages of a good bread that delights the most demanding palates and favours a diet that is as delicious as it is nutritionally balanced.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We all had our own type of bread all over the world. A staple food adapted to different cultures and whose differences even determined the form and content of the [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.molendum.com\/en\/future-food-industry\/new-processes-and-ingredients-for-protein-bread-production\/\">Read More&#8230;<span class=\"screen-reader-text\"> from New processes and ingredients for the production of protein breads<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[114],"tags":[],"class_list":["post-3037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-future-food-industry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>New processes and ingredients for the production of protein 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