Baking & Snack - December 2022 - 59

STARCHES, GUMS AND OTHER HYDROCOLLOIDS ARE ESSENTIAL TO
ACHIEVE OPTIMAL FUNCTIONALITY IN GLUTEN-FREE BAKED GOODS.
pyrophosphate/monocalcium phosphate solutions can
yield 30% more volume than traditional flour-based
control recipes when added to gluten-free alternative
flour formulations, " Mr. Shaheed said. " You need to have
different rates of reaction to make sure the product isn't
too dense. These solutions help provide a balanced carbon
dioxide release to offer a comparable volume to traditional
gluten-based products. "
Gluten-free crackers and baked snacks can be overly
dense or too hard. This may cause excessive breakage.
" These issues can be resolved using various combinations
of gluten-free flours and adjusting water and leavening
usage levels, " said Kathy Lewis, principal scientist,
Ardent Mills.
Ardent Mills offers a wide range of gluten-free flours,
including quinoa, sorghum, chickpea, brown rice, millet
and buckwheat. Its portfolio also includes gluten-free
flour blends and a versatile gluten-free one-to-one allpurpose
flour blend.
Ms. Nese added that in sheeted snacks, lack of gluten
may result in tearing or stickiness during sheeting,
uneven blistering and breakage. Textural challenges include,
dryness, hardness and unwanted mouth-coating.
Ingredion offers texturizing systems that resemble
gluten products. Some of these ingredients are considered
drop-in replacements for wheat flour.
" When used in sheeted, gluten-free snacks, starch
texturizers can help dial in on texture to achieve different
texture targets, such as hard, crunchy, light and airy, "
Ms. Nese said.
On the sweeter side, gluten-free cakes can be more
dense and less fluffy. Gluten-free cookies might not be as
soft and chewy as conventional ones.
" Textural challenges when formulating gluten-free
cookies include grittiness and dry mouthfeel, " Ms. Lewis
said. " Texture can be optimized by using flours that are
very fine in granulation and adding additional fat or liquid
ingredients for improved mouthfeel. "
When it comes to taste, texture can be just as important
as flavor. When removing gluten, textural issues will
require a robust toolbox of ingredient solutions that are
specific to each bakery application's challenge.
*
A blend of non-GMO
and organic oils for
ultimate label appeal.
OIL EXPERTS. LOYAL PARTNERS.
cvoils.com | sales@cvoils.com
Des Plaines, IL and Reno, NV
© 2022 Columbus Vegetable Oils
www.bakingbusiness.com / December 2022 Baking & Snack 59
http://www.cvoils.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
Baking & Snack - December 2022 - 9
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
Baking & Snack - December 2022 - 15
Baking & Snack - December 2022 - 16
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Baking & Snack - December 2022 - 18
Baking & Snack - December 2022 - 19
Baking & Snack - December 2022 - 20
Baking & Snack - December 2022 - 21
Baking & Snack - December 2022 - 22
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Baking & Snack - December 2022 - 25
Baking & Snack - December 2022 - 26
Baking & Snack - December 2022 - 27
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Baking & Snack - December 2022 - 29
Baking & Snack - December 2022 - 30
Baking & Snack - December 2022 - 31
Baking & Snack - December 2022 - 32
Baking & Snack - December 2022 - 33
Baking & Snack - December 2022 - 34
Baking & Snack - December 2022 - 35
Baking & Snack - December 2022 - 36
Baking & Snack - December 2022 - 37
Baking & Snack - December 2022 - 38
Baking & Snack - December 2022 - 39
Baking & Snack - December 2022 - 40
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Baking & Snack - December 2022 - 42
Baking & Snack - December 2022 - 43
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Baking & Snack - December 2022 - 49
Baking & Snack - December 2022 - 50
Baking & Snack - December 2022 - 51
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Baking & Snack - December 2022 - 53
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Baking & Snack - December 2022 - 55
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Baking & Snack - December 2022 - 57
Baking & Snack - December 2022 - 58
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Baking & Snack - December 2022 - 90
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Baking & Snack - December 2022 - 98
Baking & Snack - December 2022 - 99
Baking & Snack - December 2022 - 100
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
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https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
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