Gelantinization and Dexterization - Bakery Glossary

Bread manufacturing have two important process in baking which are related to starch these are
Gelantinization
Dexterinization

Gelantinization is the process where starch is heated in presence of water .This process occurs inside the bread crumb which is soft and starch is in molten state . When the temperature reaches about 85° C, a colloidalsolution is obtained in which the amylose and amylospectin molecules arecompletely dispersed in the water. This sequence of events is known as
geíatinization.When bread is cooled then this starch remains in semi solid -semi liquid gel.

Dexterinization is the process where starch is heated in absence of water .It results into solid crust formation at the top of the bread .Temperature required for dexterinization is 225 deg c and above

Interstate Bakeries Corporation - Bakery Manufacturers-A profile

IBC - Interstate Bakeries Corporation is Americas largest wholesale bread and snack cakes manufacturer.Its has got around 39 bakeries units spread over entire USA . With 21000 employees and around 700 bakery outlets .

Major products : Breads , Cup cakes ,Fruit pie , Muffins , Donuts . Different bread brands with unique recipes are Wonder breads,Home made breads ,Merita breads , Beefsteak breads,Butternut breads ,Sweetheart bread , Millbrook bread , Holsum breads


Major Brands : Few IBC brands have become icons in bakery products millions of Americans relish these products every day eg Twinkies, Ding Dongs, HoHos, Sno Balls, Donettes, WonderBread, Hostess Fruit Pies and recent 100% Nature Prides breads with no preservatives .

HQ : 6031 Connection Drive, Irving, TX 75039,USA