Baking & Snack - August 2018 - 82
EXTENDED SHELF LIFE
Bakers must decide what they are willing to trade,
and ingredient suppliers push the boundaries of
what clean label mold inhibitors can do.
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82 Baking & Snack August 2018 / www.bakingandsnack.com
formula but can interfere with yeast
functionality, cause processing issues and impact taste.
"The functional challenge from
an additive point of view is that
adding acids to bread doughs containing salt increases those doughs'
elasticity, which leads to problems
in rounding, sheeting and proofing,"
Dr. Beavan said.
To increase shelf life without impacting the dough's processability,
AB Mauri developed BakeGaurd
Platinum SA. This non-encapsulated sorbic acid solution can achieve
at least 30 days of shelf life and up to
60 days for bread and rolls.
Organic acids and mold inhibitors also can impact taste and product quality when used at higher
rates to achieve extended shelf life.
To overcome issues of acids interfering with yeast and processing,
Dr. Beavan said the acid must be
introduced into the dough through
fermentation, as an anion or propionate or as an encapsulated acid,
which releases acid after the bread
has been formed. Encapsulation
technology has helped minimize
organic acids' negative impact. The
capsule breaks during baking and
activates the acid.
Watson uses a combination of
dried cultured substrates from
wheat, corn or rice that contain organic acids generated via fermentation and encapsulated acids.
Improvements in extraction and
isolation technologies have also resulted in preservative ingredients
with minimal flavor impact.
Corbion has used fermentation
technology to improve natural mold
inhibitors that can mitigate disruption to finished product quality. The
Verdad and Purac lines clean up
the ingredient label without off flavors. "With our newest clean label
mold inhibitor, Verdad MP100,
bakers can have the shelf life and
flavor they're used to while delivering the clean label experience many