Baking & Snack - December 2022 - 58

TEXTURE
nutty flavor that is desired in cookies and pastries as well
as breads, cereals and crackers, " Ms. LaBine said. " Plus,
we can toast white sorghum to more closely mimic the
taste of wheat flour. "
Amr Shaheed,
technical service manager, food applications,
Innophos, said that gluten-free pizza dough
presents significant textural challenges. This may be why
many of the gluten-free crusts in the marketplace don't
even try to replicate a gluten-free dough. Instead, they
give the crust a unique spin, such as a cauliflower crust.
" When gluten is removed, the dough no longer has
Gluten-free
formulations
include tailormade
solutions
to overcome
textural changes.
© ColleenMichaelsstock.adobe.com
pyl
methylcellulose or methylcellulose.
Scoular's functional chickpea flour has foaming, gelling
and emulsification properties that provide structure
and increase the volume of gluten-free bread while
maintaining a consistent crumb structure.
" The unique process the chickpeas go through results
in more available proteins in the flour, " Ms. Young said.
" These proteins provide extra stability for the dough at
low temperatures, thereby reducing the usage of hydrocolloids.
Furthermore, the starches in the flour have been
designed to gel at a similar temperature to wheat starch. "
Gluten-free flatbreads have their own issues. For
starters, they often have a powdery finish compared to
traditional flatbreads. Ms. LaBine suggested combining
tapioca starch and sorghum flour for crispier flatbreads.
Sorghum enhances the chewy texture in numerous applications
without affecting taste, contributing to an array
of sweet and savory multigrain products.
" White sorghum flour is light in color and has a sweet,
the same elastic texture to it for shaping, " Mr. Shaheed
said. " Gluten proteins help to elasticize dough to provide
texture and structure while also enabling the product to
trap carbon dioxide that comes from yeast. Eliminating
gluten from a recipe can leave formulators with dough
that is much runnier than traditional pizza dough. "
One option is an instant starch, including waxy rice.
" Instant waxy rice starch will improve dough workability
in pizza dough, " Mr. Gumeny added. " These instant
starches swell as soon as they are mixed with wet
ingredients, which improves the dough handling in gluten-free
products. In addition, instant waxy rice starch
can reduce breakage in hard baked goods. For frozen
products, waxy rice starch also has excellent freezethaw
stability. "
Innophos combines phosphates with rice flour and
other alternative flours to improve volume and texture.
These leavening solutions regulate the amount of carbon
dioxide that releases during the baking process.
" Our sodium acid pyrophosphate and calcium acid
TURNING CHICKPEAS INTO
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Phone 641-236-0852
Have you tried to use chickpea flour, only to reach a limit of how much you can use
because of an off-flavor? Then we'd like to invite you to try Steamed Chickpea Flour
(CP100-S). The steaming process delivers an excellent low flavor profile, and also
makes the flour ready-to-eat. Samples and base industrial formulations are free!
GF
RTE
%
www.npisoy.com
58 Baking & Snack December 2022 / www.bakingbusiness.com
|
gluten free
|
Excellent for use in gluten free foods
Ready-to-eat status
Higher inclusion levels than raw
conventional
|
organic
http://www.npisoy.com http://www.npisoy.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
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
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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
Baking & Snack - December 2022 - 21
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Baking & Snack - December 2022 - 30
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