Binders and hydrolyzed flours

Hydrolyzed flours  Belourthe has a specific hydrolyzing line that is able to hydrolyze flours at different dextrose equivalent (from 5 to 45 DE). Some specific enzymes cut the starch in certain conditions, to produce glucose, maltose, maltotriose, … The production of mono and disaccharides gives naturally a nice sweet taste and is interesting to replace all or part of the sucrose in many formulations. The cereals containing more than 70% of hydrolyzed flours have very low viscosity. There is no impact on the structure and the appearance of the finished product.