Baking & Snack - December 2022 - 56

TEXTURE
viscosity, modify texture, prevent staling and improve
freeze/thaw stability, " said Erin Nese, senior technologist,
commercial innovation acceleration, Ingredion Inc.
Gluten-free sandwich bread is one of the most challenging
baked products because it relies heavily on
gluten for structure and
textural development. The
first step is to replace the
viscoelastic network.
" When considering
ingredients
what
to use
in gluten-free bakery applications,
it is important
to
understand how
wheat flour functions in
these products, " said Lisa
Young, food and nutrition
research and development
manager, Scoular. " Gluten
gives structure and elasticity
simultaneously to
bread through its protein network. It also provides volume
by trapping gas bubbles created during fermentation
of the dough. "
These properties are critical in creating the texture
of bread. When bakers remove gluten, they risk a loaf
that is dense and has an erratic crumb structure, further
weakening the strength of the loaf and eating experience.
" Bakers look to a variety of different ingredients, including
modified and native starches, flours, hydrocolloids,
and plant and animal proteins, " Mr. Marciani said.
" Properly balancing the starches, proteins and hydrocolloids
is essential. "
Mr. Reed echoed that bread is the hardest product to
replicate when developing a gluten-free product. To help
maintain loaf form, he suggested using setting ingredients,
such as egg whites or other proteins, hydroxyproEliminating
gluten from pizza dough formulations produces a
much runnier dough that is difficult to work with. Instant waxy
rice starch can improve dough workability.
Schwan's Co.
LENTIL CHIPS
Your Healthy Snack Solution.
Lentil Chip Pellets (Half-Products) can give
the you the flexibility to innovate, create
unique products, add flavors and seasonings
to meet the high demand of better-for-you
snacks using fewer ingredients.
* CAN BE AIR-POPPED, PUFFED, FRIED OR BAKED
* ALSO AVAILABLE IN POTATO, RICE, CORN,
BEANS AND VEGETABLES, AND FRUITS
* ADD PROTEIN AND FIBER
* U.S. PRODUCER
For more information or a sample of
micro-pellets, call (208) 785-8727
56 Baking & Snack December 2022 / www.bakingbusiness.com

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
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Baking & Snack - December 2022 - 100
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