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AGRANA’s portfolio for your bakery products
Even in plant-based variants of pastries, ingredients such as wheat protein in combination with native wheat starch, for example, can be beneficial for the product as properties such as taste and texture are at least as important as in the non-vegan variants. Plant-Based Versions of Popular Yeast Dough Pastries Native wheat starch is therefore also used in vegan baked goods to improve the texture and utilize its positive effects on viscosity and crumb structure. Sweetening products are used in baked goods because of their sweetening power, but they also have other advantages. For example, AGENABON® improves the browning properties of baking mixes and can be used as a source of carbohydrates for yeast fermentation in dough. Learn more here about AGRANA‘s range of vegan products. …