Baking & Snack - July 2024 - 52

FORTIFICATION & ENRICHMENT
Some vitamins
and minerals can
lose their efficacy
if exposed to too
much heat, light or
moisture.
┬ęPablo Rasero-stock.adobe.com
like vitamin C can improve the absorption of certain
minerals. "
Bakers can also add overages of vitamins and minerals
to account for loss during baking. However, Wilkinson
noted these overages must be carefully determined
to ensure that the values stated on the nutrition panel
are correct.
She added that stability problems with vitamins and
minerals can be addressed by looking at the complete
product.
" Maybe a vitamin is less stable in a baked cookie but
can be successfully included in the filling or frosting, "
she suggested.
David Guilfoyle, design manager, bakery, fats and oils,
IFF, added that improper storage is one of the major
challenges when adding nutrients at the bakery. Bakers
should avoid storing these nutrients in high temperature,
high moisture areas that can damage their stability.
" The less stable vitamins could lose their efficacy over
the shelf life of the enrichment powder, so having fresh
batches is important, " Guilfoyle said.
Health conditions such as celiac's disease, or even
whether someone has undergone a gastric bypass, can
also affect the absorption of these nutrients in the body,
he added.
" Other factors include the other ingredients in the
formulation that may bind up the vitamin/mineral or
decrease gastrointestinal transit time, and the source of
the vitamin or mineral such as animal origin versus another
source, " Guilfoyle said.
The quantity of vitamins and minerals added to a formulation
affects their efficacy as well.
" Extremely small quantities can lead to uneven dis52
Baking & Snack July 2024 / www.bakingbusiness.com
Nearly 40% of North American
consumers use health and wellness
attributes as purchase criteria when
choosing food products.
The Hartman Group
tribution of ingredients throughout the baked good, "
Hodges explained.
To ensure an even distribution of these nutrients and
the appropriate dosage, he suggested bakers can opt for
premixes of these nutrients in pouch form.
" Rather than incorporating ingredients one at a time,
premixes help ensure nutrients are consistently dispersed
throughout a baked good, " Hodges said. " It can
also allow for nutrient level customization. "
To avoid diminished product quality, Thomas noted
bakers must home in on the proper level of these nutrients
for their baked goods. The use of flavor maskers can
help as well.
Hodges said ADM's Tastespark flavor modulation
technology, for example, can mask off-notes and support
mouthfeel in BFY goods fortified with vitamins
and minerals.
With so many factors affecting the performance of
these nutrients, bakers should work closely with ingredient
suppliers to find the best solutions and maintain
their efficacy.
Wu and Fedak noted The Wright Group can select
the right premix suitable to survive the baking process,
http://www.bakingbusiness.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
Baking & Snack - July 2024 - 4
Baking & Snack - July 2024 - 5
Baking & Snack - July 2024 - 6
Baking & Snack - July 2024 - 7
Baking & Snack - July 2024 - 8
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Baking & Snack - July 2024 - 11
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