Protein vs Dextrins

[zach1288]

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]

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.