Background
Wheat flour contains multiple type of proteins, in which only Glutenin and Gliadin have functionality in biscuit dough, by forming gluten network through a dough mixing process with water present, providing rheological property . Usually, US soft wheat contains lower level of glutenin and gliadin, however, other wheat origins like AUS standard wheat or Russia wheat contains higher level, therefore, easily to form stronger gluten network, impact biscuit texture and processing-ability. The expectation from “ingredient/process technology” is to modify the gluten network formed by these two type of proteins, enable we make similar biscuits with different wheat origins.
Challenge
Objective:
- Identify ingredients/process technologies which will enable replacement of U.S. origin soft wheat flour used in cookie recipes by hard wheat flours alternatives coming from Australia, China, Blacksea Area etc.
- Benchmarking alternative wheat flour against 100% US soft red wheat or soft white wheat, achieving equal cookie diameter, stack height, moisture, and color and should delivery similar sensorial properties with minimal impact on sensory attributes (appearance, texture, taste) of the biscuit product.
Routes to consider:
- Ingredients permitted in biscuit category.
- Dough rheology modification through ingredient technologies.
Must have:
- Regulatory compliant – China, Indonesia.
- All replacers should have similar/at par/better sensory profile vs targeted ingredient.
- No significant impact in manufacturing process of product.
Key technical parameters:
- US Wheat flour: Protein 8 - 9%, Water absorption: 45 to 55%.
- Alternative Wheat flour: Protein 10 - 12%, Water absorption: > 55%.
Out of scope:
- Ingredient that make overall cost higher: price reference – US wheat flour 550 USD/MT; China/AUS/BS wheat flour 450 USD/MT.
- No added allergens.
- Enzyme solutions.
What's in it for you?
This is a global Challenge, and our team is willing to collaborate with both individuals and freelancers, and other industry participants, universities etc. We will have an internal review of all applications once the Challenge has closed. Successful applicants will be contacted at this point.