Baking & Snack - June 2018 - 76
TEXTURE & TASTE
The increasing focus on
gluten-free over the past
10 years has not only
improved products' quality,
but it has also raised
combine CMC and HPMC. CMC is used as a thickener,
stabilizer, film former and suspending agent while HPMC
provides a good viscosity and forms a mushy gel when heated and liquefies as it cools. Together, these gums can also
protect against staling through consistent moisturization to
improve shelf life.
One of the issues that can sneak up on bakers when using
gums is their property of thickening in water when activated,
which can result in un-hydrated material surrounded by hydrated material, also known as a fish eye. "Fish eyes can cause
clogging during production or incomplete hydration, which
inhibits functionality," said Davis Luna, beverage technologist, TIC Gums. "This challenge can be easily avoided if formulators ensure that enough water is present in the product
to activate full hydration. Formulators can also disperse the
hydrocolloids in other dry ingredients, such as sugar, to help
accelerate the hydration during manufacturing."
Part of the whole
Gums can't act on their own to create the desired mouthfeel
and taste in gluten-free bread, so they are typically paired
with starches and proteins. "The right combination of starches, proteins and gums can match gluten systems in terms of
Gums such as xanthan create gel structures during formulation.
Michelle - stock.adobe.com
Discover the North Dakota Difference
Whole Wheat Flours:
The North Dakota Mill's high protein
whole-wheat flours are milled from
the best hard red spring wheat. They
are ideal for use in whole wheat breads
and rolls or, when blended, for variety
breads. Our whole-wheat flours are
available in fine, medium, and coarse
granulations, in 50 pound and 100 pound bags. Available in 50-pound
bags are crushed, cracked and rolled/flaked wheat. These products are
ideal for use in variety breads. White Whole Wheat is also available.
Call 1-800-538-7721 to discover the difference.
76 Baking & Snack
2018 / www.bakingandsnack.com