Baking & Snack - December 2022 - 55

FORMULATION
Texture
that works for their process and product targets. Glanbia,
for example, offers gluten-free mixes for bread, tortillas
and a specialty mix for cookies, cakes and quick breads,
which serve as starting points for customization. The
company also offers an enzyme-driven solution to slow
starch retrogradation to keep products softer longer.
Corbion offers enzyme-based extended shelf life and
dough strengthening solutions to modify specialty ingredients
in gluten-free mixes. This improves extensibility
and gas retention capabilities.
" We use advanced enzyme technologies with a clear
understanding on why and how those enzymes interact
with other components in the dough system, " said
Yanling Yin, PhD, director of research, development
and application, bakery, Corbion. " We also offer glutenfree
bread and tortilla bases. With these solutions, bakers
only need to add water and some yeast. There's no
need to batch in additional functional ingredients. This
enables bakers to improve bakery production efficiency
by reducing batching errors. "
Starches, gums and other hydrocolloids are essential
to achieve optimal functionality in gluten-free
baked goods. Plant-based proteins are also common
ingredients.
" High-quality tapioca starches provide a neutral foundation
that supports great
taste, optimal
texture and
superior functionality, " said Paula LaBine, marketing
director, milling and baking solutions, ADM. " Soy and
pea protein powders, along with flax and chia powders,
provide functional attributes to aid in binding and emulsification
in snack and bakery formulations. "
Beneo's range of specialty rice ingredients are used
across the industry to create many gluten-free baked
goods. A combination of rice starches from different rice
FOOD TEXTURE IS NOT SOMETHING MOST
CONSUMERS THINK ABOUT UNLESS IT'S
OFF, LIKE WHEN A CRACKER ISN'T CRISP
OR A LOAF OF BREAD IS TOO DENSE.
types helps to form the base of many products.
" Native rice starch made from indica rice can help
improve crumb structure in a baked good by aiding in
the formation of air bubbles during baking thanks to its
amylose content and stiffer gel properties, " said Steven
Gumeny, product manager, rice ingredients and functional
proteins, Beneo North America. " There are also
micronized, wet-milled flours available from this rice type
that provide improved dough spring in either breads or
cakes and are labeled simply as 'rice flour' on pack. "
Application-specific challenges
Wheat provides functionality in baked goods, which is
why replacing it in formulations is so difficult.
" All gluten-free systems are challenging because the
baker must try to attain similar properties to wheatbased
counterparts while finding alternate preparation
routes to get there, " Mr. Marciani said. " We generally
look to improve things like breads with oxidizing agents
and enzyme combinations to improve volume and tolerance
through processing. With tortillas, it helps to relax
the dough for improved extensibility. "
Gluten-free tortilla doughs tend to have poor rollability.
They bake up with large blisters and get hard or
brittle quickly, leading to a very short shelf life.
" Gums including xanthan gum, guar gum, cellulose
gum, konjac gum and others can help control dough
When gluten is
removed from
flour tortillas, they
become more brittle,
making them difficult
to roll.
┬ębit24-stock.adobe.com
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Baking & Snack - December 2022

Table of Contents for the Digital Edition of Baking & Snack - December 2022

Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
Baking & Snack - December 2022 - 5
Baking & Snack - December 2022 - 6
Baking & Snack - December 2022 - 7
Baking & Snack - December 2022 - 8
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Baking & Snack - December 2022 - 10
Baking & Snack - December 2022 - 11
Baking & Snack - December 2022 - 12
Baking & Snack - December 2022 - 13
Baking & Snack - December 2022 - 14
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Baking & Snack - December 2022 - 16
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Baking & Snack - December 2022 - 18
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Baking & Snack - December 2022 - 20
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Baking & Snack - December 2022 - 25
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Baking & Snack - December 2022 - 29
Baking & Snack - December 2022 - 30
Baking & Snack - December 2022 - 31
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Baking & Snack - December 2022 - 33
Baking & Snack - December 2022 - 34
Baking & Snack - December 2022 - 35
Baking & Snack - December 2022 - 36
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