Baking & Snack - April 2020 - 64

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B&S April book.indb 64

the textural characteristics of the final
product," said Anita Srivastava, senior product development managerbakery applications, Kemin Food
Technologies. "It is important to remember, however, that too many hydrocolloids can be negative due to a
competition for water from starches
and proteins.
"Xanthan gum in formulation can
strengthen the dough by forming a
strong interaction with the flour proteins," she continued. "Guar gum, on
the other hand, is not considered a good
gum for frozen dough as it produces
rubbery crust and low crust thickness."
Mr. Gennrich agreed with the benefits of using xanthan gum.
"Adding a small amount can prevent
ice crystallization," he said. "Each xanthan gum particle can hold 40 times
its weight in water, providing excellent
freeze-thaw stability."
Some hydrocolloids may also assist with reducing breakage during
shipment.
"Pectin is the best at improving storage life and the issue with freeze/thaw
cycle stability," said David Guilfoyle,
group manager bakery/fats and oils,
DuPont Nutrition & Biosciences.
"Pectin has some limitations regarding supply. There are a couple of gum
blends that will work similarly to pec-

Because hydrocolloids bind water, they are critical
tools for optimizing texture in frozen dough.
DuPont Nutrition & Biosciences

tin. These are locust bean with xanthan
and locust bean with guar."

Getting a rise
To get a proper rise, yeast must still be
functional after freezing.
"Yeast is the most critical ingredient
in frozen dough and needs to survive
freezing and frozen storage to be able to
proof the dough after thawing," said Jan
van Eijk, research director, Lallemand.
The company provides a wide range
of clean label enzyme-based dough
conditioners, including products that
contain hydrocolloids. They usually
consist of wheat flour, guar gum, enzymes and ascorbic acid. These dough
conditioners provide better machinability, stability and gas retention,
along with improved final volume, finer crumb structure and softer crumb.
Lallemand manufactures special yeast
for frozen dough applications.
Lesaffre Corp. offers a range of solutions for frozen dough that improve
shelf life and ensure consistent and superior yeast activity when baked. This
includes a specially designed yeast for
raw frozen dough, noted Bill Hanes,
vice president, marketing and strategy,
Lesaffre. There are also bread improv-

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Baking & Snack - April 2020

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