ALA-Rich Glanbia Ingredient Improves Pizza Dough Texture

April 4, 2011

OptiSol 5000 is a natural flax-based ingredient designed to improve the texture of pizza dough by enhancing extensibility and workability.

Glanbia Nutritionals (Fitchburg, WI) is promoting OptiSol 5000, a natural flax-based ingredient introduced last year and designed to improve the texture of pizza dough by enhancing extensibility and workability. The ingredient can also help increase surface area by up to 5%, cutting costs. In addition to these yield benefits, OptiSol 5000 functions as a moisture-management tool, improving moisture retention and creating a softer, less chewy texture. The company says this is especially useful for whole-wheat crusts and can help extend shelf life. Finally, the ingredient is high in fiber and rich in ALA omega-3, allowing companies to market products with an omega-3 slant.