UK-based Campden BRI's is developing a new composite dough technology (CDT), which can help in the production of high quality white bread using cheaper flour mixes.
The company noted that the technology could help in the production of a loaf with fiber content of a wholemeal, with texture and crumb color of white bread. It can also lower costs by the facilitating the production of bread using 40% feed wheat.
It can produce bread with acceptable crumb structure and volume, reported Foodmanufacture.co.uk.
The CDT research is being undertaken by the Campden BRI's cereals and milling department.
Earlier, the company developed a radical bread process, which can produce high quality bread using lower protein flours.
Campden BRI is an independent membership-based organisation carrying out research and development for the food and drinks industry worldwide.