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Cultured Wheat Search... 

What is Cultured Wheat?

Cultured wheat is a natural, clean label mold
inhibitor and antimicrobial agent. It can be used
in yeasted and chemically-leavened products
such as breads, buns and cakes.

It lowers dough or batter pH

It does this by the inhibitory bacteriocin
peptides produced by bacteria present in
the culture1

Learn More:
Origin
Clean label mold inhibitors like cultured wheat and whey are popular among bakers who want Enter your information below to
alternatives to chemical preservatives. For example, as replacements for calcium propionate and receive your free download
sorbates. about a cultured wheat clean
label preservative from J&K
Ingredients. BAKERpedia and
Function
J&K Ingredients will use this
Cultured wheat provides antimicrobial inhibition of a wide range of spoilage and pathogenic bacteria.
information to be in touch with
Antimicrobial mechanism of this ingredient is due to its ability to:2 you and to provide updates and
marketing. Required fields are
Reduce pH of dough or batter marked with a red asterisk (*).
Disrupt membrane transport or permeability
Accumulate anions Name *
Reduce internal cellular pH

First
Commercial production
Cultured wheat comes from the fermentation of wheat flour with a specific food-grade bacterial
Last
culture. Some commonly used starter cultures include lactic acid bacteria (LAB) and propionic acid
bacteria (PAB), such as L. lactis, Lactobacillus spp., Pediococcus spp., and P. freudenreichii subsp.
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Shermanii. These bacteria produce lactic, propionic and acetic acid, as well as other metabolites with
antimicrobial properties.1,3

First, the fermentation of wheat flour is completed. Then, the product is carefully dried, ground and No Gmail or Yahoo emails, please!
sieved to a powder form to preserve its functionality.
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Although this ingredient extends the shelf life of bakery products, comes with it’s share of challenges
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and considerations.
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Plant Operations
It can enhance the flavor and aroma of baked goods when added in adequate amounts.
However, too much can have negative effects on product quality. Visitor Type *

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 In yeasted products, use 1.0–5.0% based on flour weight. Effective mold inhibition using Privacy Policy *
cultured wheat requires up to 10 times the amount of acids themselves. You can change your mind at any time
by clicking the unsubscribe link in the
Acids present in cultured products are weak, so they dissociate poorly in the product’s aqueous footer of any email you receive from us,
or by contacting us at
phase. This condition limits their effectiveness in lowering pH to mold inhibiting levels. This
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also presents a challenge in applications that require a shelf-life similar to CalPro-containing treat your information with respect. For
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Yeast levels should be slightly increased when using cultured wheat because of the negative clicking below, you agree that we may
impact of low pH on yeast activity. Doughs with too low of a pH take longer to fully proof. Also, process your information in accordance

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Related Links

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 Panettone

Difference between cultured wheat and sourdough  Glycerin

Sourdough is based on spontaneous fermentation by wild yeast and lactic acid bacteria, both present
 Tocopherols
naturally in air and in the flour. Sourdough is used at levels 15 to 25% of the total weight of flour.

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While cultured wheat contains some of the bacteria microflora found in sourdough, it is a minor
component of the formula and does not undergo spontaneous fermentation. Compared to sourdough,
cultured wheat is mainly concerned with natural antimicrobial activity. On the other hand, sourdough
provides unique flavor and aroma to baked goods.

FDA regulation
Pr. freudenreichii and other starter cultures found in cultured wheat are GRAS (generally regarded as
safe) microorganisms. Also, they’re included in the QPS (qualified presumption of safety) list of the
EFSA (European Food Safety Authority).3

References

1. Davidson, P.M., and Cekmer, H.B. “The use of natural antimicrobials in food: an overview.”
Handbook of Natural Antimicrobials for Food Safety and Quality, Woodhead Publishing, Elsevier
Ltd., 2015, pp. 1–20.
2. Barry-Ryan, C. “Physical and chemical methods for food preservation using natural
antimicrobials.” Handbook of Natural Antimicrobials for Food Safety and Quality, Woodhead
Publishing, Elsevier Ltd., 2015, pp. 220–221.
3. Ruas‐Madiedo, P., and Rodríguez, A. “Non‐starter bacteria ‘functional’ cultures.” Starter Cultures
in Food Production, John Wiley & Sons, Ltd, 2017, pp. 64–73.
2 Comments

Jean-Marc December 9, 2020 at 1:38 pm - Reply

Does cultured wheat flour ingredient contain residual wheat protein?

Do you have a specification sheet for the Bred-Mate “cultured wheat flour” product?

Joanna Evoniuk December 11, 2020 at 8:44 am - Reply

Hi Jean-Marc, you can learn more about Bread-Mate and request more information
here: https://www.jkingredients.com/bred-mate-2

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