Baking & Snack - August 2021 - 45

FORMULATION
Fats & Oils
STABILITYIN STRUCTURE
W
Ingredient technology provides bakers with shortenings that are easier
to use with wider temperature ranges and better oxidative stability.
by Charlotte Atchley
While shortening technology evolves, the role it plays in
a bakery formulation does not. Shortening dictates texture
whether it's fluffy by air incorporation or flaky by
inhibiting gluten formation. And these ingredients play
a vital role in shelf life and product acceptability.
While these needs have not changed, removing partially
hydrogenated oils (PHOs), trans fats and reducing
saturates have all made meeting those desired product
characteristics more challenging. All these fats and oils
have provided easy-to-work-with functionality that
baked goods need from shortening: the aeration, the
structure, the shelf life and the ease of use.
" We once had the technology of partial hydrogenation
that allowed us to put an oil, which is a lipid that is
liquid at room temperature to form a functional shortening, "
said Roger Daniels, vice president, research, development,
innovation and quality, Stratas Foods. " The
shortening derived from use of partial hydrogenation
had the means provide a means of wrapping around the
protein from the flour and egg in the correct ratio without
being too stiff or too loose. "
From a nutrition standpoint, however, these ingredients
leave much to be desired. Mid-melters, which were
commonly trans fat, enabled the desired product characteristics,
but when PHOs were removed, a recplacement
for mid-melters' functionality was needed. To attain better
stability, bakers now are relying on saturates, which
also have an undesirable nutrition profile.
Without saturates, formulators lose the working temperature
ranges that make shortening easy to process,
the shelf life stability and even ease-of-use characteristics.
But tailored shortening solutions can help bakers
still get the plasticity and shelf life they need.
Resilience in hot and cold
A shortening's functionality is largely dependent on its
plasticity, or its ability to be malleable at different temperatures.
Partial hydrogenation resulted in shortenings
that had wide temperature ranges. Without that technology,
some of that flexibility was lost.
" Bakery shortenings are sensitive to temperature
swings, so bakers need controlled storage spaces to ensure
their shortenings don't get brittle or too soft, " said
John Satumba, PhD, global bakery technical lead and
region R&D director for North America, global edible
oil solutions, Cargill. " Exposure to extreme heat or cold
temperatures can negatively impact their functionality
in an application. "
That's because plasticity is directly related to shortening's
core function of wrapping around proteins in the
formulation's matrix. Without plasticity, shortenings
can't get dispersed well into the batter or dough.
" For many bakers, the shortening texture and relative
hardness is key to getting the proper mix. and therefore,
the ideal finished product, " said Rick Cummisford, director
of quality control, Columbus Vegetable Oils.
www.bakingbusiness.com / August 2021 Baking & Snack 45
Flaked shortenings
can improve useability
and dispersability in
applications like flatbreads
where bakers
are looking from some
open air pockets in the
finished product.
AAK USA
http://www.bakingbusiness.com

Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
Baking & Snack - August 2021 - 7
Baking & Snack - August 2021 - 8
Baking & Snack - August 2021 - 9
Baking & Snack - August 2021 - 10
Baking & Snack - August 2021 - 11
Baking & Snack - August 2021 - 12
Baking & Snack - August 2021 - 13
Baking & Snack - August 2021 - 14
Baking & Snack - August 2021 - 15
Baking & Snack - August 2021 - 16
Baking & Snack - August 2021 - 17
Baking & Snack - August 2021 - 18
Baking & Snack - August 2021 - 19
Baking & Snack - August 2021 - 20
Baking & Snack - August 2021 - 21
Baking & Snack - August 2021 - 22
Baking & Snack - August 2021 - 23
Baking & Snack - August 2021 - 24
Baking & Snack - August 2021 - 25
Baking & Snack - August 2021 - 26
Baking & Snack - August 2021 - 27
Baking & Snack - August 2021 - 28
Baking & Snack - August 2021 - 29
Baking & Snack - August 2021 - 30
Baking & Snack - August 2021 - 31
Baking & Snack - August 2021 - 32
Baking & Snack - August 2021 - 33
Baking & Snack - August 2021 - 34
Baking & Snack - August 2021 - 35
Baking & Snack - August 2021 - 36
Baking & Snack - August 2021 - 37
Baking & Snack - August 2021 - 38
Baking & Snack - August 2021 - 39
Baking & Snack - August 2021 - 40
Baking & Snack - August 2021 - 41
Baking & Snack - August 2021 - 42
Baking & Snack - August 2021 - 43
Baking & Snack - August 2021 - 44
Baking & Snack - August 2021 - 45
Baking & Snack - August 2021 - 46
Baking & Snack - August 2021 - 47
Baking & Snack - August 2021 - 48
Baking & Snack - August 2021 - 49
Baking & Snack - August 2021 - 50
Baking & Snack - August 2021 - 51
Baking & Snack - August 2021 - 52
Baking & Snack - August 2021 - 53
Baking & Snack - August 2021 - 54
Baking & Snack - August 2021 - 55
Baking & Snack - August 2021 - 56
Baking & Snack - August 2021 - 57
Baking & Snack - August 2021 - 58
Baking & Snack - August 2021 - 59
Baking & Snack - August 2021 - 60
Baking & Snack - August 2021 - 61
Baking & Snack - August 2021 - 62
Baking & Snack - August 2021 - 63
Baking & Snack - August 2021 - 64
Baking & Snack - August 2021 - 65
Baking & Snack - August 2021 - 66
Baking & Snack - August 2021 - 67
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Baking & Snack - August 2021 - 69
Baking & Snack - August 2021 - 70
Baking & Snack - August 2021 - 71
Baking & Snack - August 2021 - 72
Baking & Snack - August 2021 - 73
Baking & Snack - August 2021 - 74
Baking & Snack - August 2021 - 75
Baking & Snack - August 2021 - 76
Baking & Snack - August 2021 - 77
Baking & Snack - August 2021 - 78
Baking & Snack - August 2021 - 79
Baking & Snack - August 2021 - 80
Baking & Snack - August 2021 - 81
Baking & Snack - August 2021 - 82
Baking & Snack - August 2021 - 83
Baking & Snack - August 2021 - 84
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https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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