zach1288

Recipes 

I know that both protein and dextrins contribute to body/mouth feel and foam stability. What is the difference between the two? Is there an advantage using carapils over flaked wheat and vise versa?


Thanks,
Zach

PseudoChef

Recipes 

In the science sense, proteins are comprised of "strings" of amino acids while dextrins are "strings" of starch molecules. The advantages I would see would be recipe specific. I personally find carapils to be more "neutral" than using something like a flaked grain. I also find that flaked oatmeal and flaked barley contribute more to the mouthfeel than a carapils would.