Baking & Snack - December 2021 - 91

will look like and consider input, process and applications.
For example, different varieties of ancient grains
can have different colors, and that could affect the visual
consistency of the finished products. Additionally, the
size and shape of the grains are other important considerations
because they affect how the grains will hydrate.
Likewise, depending on the amount of added grains, additional
dough improvers may be needed to maintain
desired bakery product volume. Finally, other ingredients
in the formulation will influence the flavor of the
ancient grains in the final product.
What are the considerations when
reformulating to include quinoa?
When tackling reformulations using quinoa, it can be
difficult to provide specific recommendations because
each application is unique. However, I can give some
high-level generalizations. For example, in gluten-free
baking, quinoa can be added with other gluten-free
flours at lower amounts to provide benefits of Maillard
browning, flavor development and as a texturizing
agent. For wheat-based baking, quinoa can be used in
breads, bars, crackers, pizza crusts, desserts, muffins,
bagels and more to add identity, flavor and texture. The
level of addition depends on satisfying those key finished
bakery product attributes. For gluten-free snacks,
quinoa provides a great alternative to the common
choices of rice, corn and potato. Whether the format of
the quinoa is puffed or extruded, it provides milder flavors,
new textures including the " crunch " factor, colors
and visual appeal.
ADJUSTING PROCESSES
AND EXPERIMENTING WITH
FORMULATIONS CAN OFFER
INSIGHTS THAT CAN IMPROVE
NATURAL VARIATIONS IN
FLOUR QUALITY.
Introducing:
The Comprehensive
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Utilize a built-in library of over
100 different measurements
to obtain insights on product
size, shape, color, and other
difficult-to-quantify quality parameters.
Scan to See it in Action!

Baking & Snack - December 2021

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

Baking & Snack - December 2021 - Intro
Baking & Snack - December 2021 - 1
Baking & Snack - December 2021 - 2
Baking & Snack - December 2021 - 3
Baking & Snack - December 2021 - 4
Baking & Snack - December 2021 - 5
Baking & Snack - December 2021 - 6
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Baking & Snack - December 2021 - 8
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