Baking & Snack - June 2020 - 59

pact on how the starch will behave in a cake formulation,
Mr. Gumeny said. Wet-milled rice flour, for example, provides better volume and oven spring than dry-milled flour
because the particle sizes are smaller and the starch is more
available. Pre-cooked rice starch can improve gluten-free
cookies and biscuits, as those applications tend to have a
harder bite.
"Pre-cooked rice starch gels the instant it is combined
with moisture and provides good dough handling on the
front end, and on the back end, it improves the crispiness
and crunchiness," he said.
Beneo's pre-gelatinized waxy rice starch creates a finer,
homogenous porosity in the baked foods. This creates a better crumb structure, hardness and less breakage.

HYDROCOLLOIDS ASSIST
IN REACHING THE DESIRED
BATTER VISCOSITY, ENTRAP
AIR AND HELP MAINTAIN
THE CAKE'S VOLUME.
What's critical, though, is that gluten-free formulating
is all about finding the right combination of ingredients,
Mr. Gumeny said. Bakers often will have to combine two or
three different rice starches to get the desired texture. Pregelatinized waxy rice starch improves the hardness expected
of biscuits and some cookies; high-amylose rice starch improves the crumb structure in cakes; native waxy rice starch
improves freeze-thaw stability; micronized wet-milled rice
flour improves cakes' oven spring. By not combining starches, bakers could miss out on unseen functionality.
However, when combining ingredients, it's important
for bakers to think through the entire formulation. They
will have to rely on other ingredients like gums, gluten-free
flours, emulsifiers or even increasing sugar, fats and eggs to
accommodate the lack of gluten.
In addition to its SimPure line, Cargill has a stable of ingredients for the functional needs of gel strength, bulking
agents and plasticizers, setting agents and release agents.
"To create gluten-free cakes and muffins, bakers will need
to rely on a combination of starches and hydrocolloids to replace wheat flour, as these applications require more structure than cookies," said Allison Leibovich, senior technical
service specialist, bakery, Cargill. "We suggest bakers use
setting ingredients to help with structures as well as emulsifiers such as plant-based lecithin, which help maintain the
soft, cake-like texture consumers expect."
Hydrocolloids assist in reaching the desired batter viscosity,
entrap air and help maintain the cake's volume. Emulsifiers like

www.bakingbusiness.com / June 2020 Baking & Snack 59


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