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Dow Bread Enhancer


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16 replies to this topic

#1 kareng

 
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Posted 26 May 2012 - 06:53 AM

Saw this and thought it was interesting.

Commercial:




Info:

http://www.dow.com/p...ce-gluten-free/


Order a sample at bottom of page:

http://www.dow.com/d...gluten_free.htm
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#2 IrishHeart

 
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Posted 26 May 2012 - 09:13 AM

Did you order a sample, K?

It kind of reminds me of Expandex:


http://expandexglute....com/consumers/
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#3 kareng

 
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Posted 26 May 2012 - 09:20 AM

No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.
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#4 rosetapper23

 
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Posted 26 May 2012 - 09:52 AM

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.
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#5 IrishHeart

 
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Posted 26 May 2012 - 09:58 AM

I am betting it is more like a tapioca starch.
What else would "blow up" baked goods? :lol:

But yes, having it come from a "chemical" company does give one pause.

I may order a sample just for kicks!
  • 1

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#6 Skylark

 
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Posted 26 May 2012 - 04:01 PM

It's probably some kind of methyl cellulose.

Yep, I found it. Hydroxypropyl methylcellulose and carboxymethylcellulose. They're getting the cellulose from wood so there won't be any soy in it.
http://dowwolff.cust...aterials-origin

This kind of stuff is basically an indigestible fiber. Nice alternative to folks like me who don't tolerate xanthan gum.
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#7 IrishHeart

 
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Posted 26 May 2012 - 04:05 PM

They're getting the cellulose from wood .


Hubs said this, too! (By now, you all know he is a chemist)
We read labels ....and I ask well????? what is THIS?? :lol:

He said cellulose is wood, hon.... and I said "Ok, so can I have it?" he said.... sure! :)

....But I KNOW what it means. It means "bowel movements".
  • 1

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#8 squirmingitch

 
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Posted 26 May 2012 - 04:53 PM

I don't trust it. Period.
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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#9 lpellegr

 
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Posted 26 May 2012 - 05:32 PM

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...
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Lee

I never liked bread anyway.....

#10 ciamarie

 
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Posted 26 May 2012 - 06:06 PM

Here's something funny, last Thanksgiving or so my (twin) brother, who would not consider putting down the wheat bread, said something to the effect of ' Before you know it, the only thing you'll be able to eat is tree bark' ! Maybe he's not too far off... lol. :lol:

Though seriously, it looks similar to some of the ingredients in EnerG bread.

Edited by ciamarie, 26 May 2012 - 06:09 PM.

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#11 Lisa

 
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Posted 26 May 2012 - 06:23 PM

No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.


It was aired here and it caught my attention, and a quick dismiss. It was very generic. But gluten free was a used word.

Dow might be a larger monster to jump on. And I'm not too sure what their input is....yet?
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#12 fantasticalice

 
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Posted 27 May 2012 - 05:09 AM

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.


DITTO! If it's DOW don't buy it! You can make your own enhancer!!!! It's easy, google it.
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Alice in Gluten-Free Wonderland

#13 fantasticalice

 
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Posted 27 May 2012 - 05:15 AM

A little ginger powder, 1/4 tea, a little jello, 1/4 tea and something else...I'm not eating bread but if i did I would try this:

http://www.lansellco...au/recipes.html

I trust the foreign borns, they have been at it a lot longer than we have!

Alice
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#14 IrishHeart

 
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Posted 27 May 2012 - 05:48 AM

It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...



I suspect you will have more bowel movements, for starters. That's a lot of fiber. :lol:
  • 1

"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#15 squirmingitch

 
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Posted 27 May 2012 - 07:10 AM

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...


Yes, I know methylcellulose has been around. I read labels before I had to go gluten-free. It's Dow that I don't trust.
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 





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