Baking & Snack - April 2020 - 66

TEXTURE

Frozen dough allows
restaurants to have
freshly baked bread
for sandwiches
without employed
skilled bakers.
┬ępavel siamionov stock.adobe.com

ers that strengthen frozen dough and improve machinability, gas retention, volume and structure.
"We also have options for par-baked bread that allow
products to be fully baked in less than three minutes directly from the freezer," Mr. Hanes said. "This eliminates
crust shrinkage and shelling and contributes a better
color to the finished bread."

Some yeast-leavened doughs benefit from the addition of chemical leavening agents.
"Slow-reacting or heat-activated leavening acids such
as sodium acid pyrophosphates or sodium aluminum
phosphates work well in frozen dough systems," said
Andrew Hart, technical sales manager-encapsulates and
inclusions at Balchem. "They provide the additional rise
in the finished good while it is baking. Encapsulation
can prevent pre-reaction of the leavening acid, allowing
consistent baking performance in the finished good."
Fat content is another consideration. Fats and oils
help protect organoleptic properties, including moistness, sponginess, tenderness, flakiness, crunchiness or
crispness of the crust.
"Fats and oils act as a barrier to moisture migration
and loss," said James Jones, vice president, customer innovation and plant-based foods, AAK USA. "This translates into more consistent rise or loaf volume over frozen
dough shelf life."
Lawrence Marks, customer innovation manager at
AAK, added that fat content in frozen dough is typically
higher than non-frozen dough.
"The higher fat content will both extend the dough's
shelf life during freezing periods and improve its machinability during molding," he explained. "Shortening
flakes are an excellent, easy-to-use ingredient that can
serve multiple purposes."
All this ingredient technology protects the baked
foods' structure and eating quality.
"While frozen dough is easier for staff members to
work with than creating dough from scratch, never forget that it still requires some training on how it should
be properly managed," Ms. Yin concluded.

*

TURNING CHICKPEAS INTO
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because of an off-flavor? Then we'd like to invite you to try Steamed Chickpea Flour
(CP100-S). The steaming process delivers an excellent low flavor profile, and also
makes the flour ready-to-eat. Samples and base industrial formulations are free!

GF

Excellent for use in gluten free foods

RTE

Ready-to-eat status

%
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B&S April book.indb 66

|

gluten free

Higher inclusion levels than raw
|

conventional

|

organic

4/6/2020 11:17:54 AM


http://stock.adobe.com http://www.npisoy.com http://www.npisoy.com

Baking & Snack - April 2020

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