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Old 12-11-2012, 01:42 PM   #1
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts

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?


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Old 12-11-2012, 01:56 PM   #2
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts

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.

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