Baking & Snack - May 2022 - 62

EMULSIFIERS
to uniform dough balls with better sheetability and reduced
tearing, " Mr. Tschenscher said.
This leads to solving many challenges finished tortillas
face once stacked and packaged together.
" In tortillas, ingredients with emulsifying properties
are used mainly to reduce the tendency of tortillas of
sticking together, to improve rollability, improve softness
and to prevent breakage, especially during their
first five to seven days of storage, " said Brian Fatula, vice
president, Lallemand Baking. " In flatbread, such as pitas
and naan bread, where moisture retention and rollability
are paramount, ingredients with emulsifying properties
will be used to prevent starch recrystallization and water
redistribution. "
There
are
additional
considerations with frozen
doughs for pizzas and flatbreads. Any type of dough that
undergoes freezing and frozen storage prior to proofing
and baking will suffer damage to the gluten-starch network,
according to Mr. Fatula.
" The starch granule structure will reorganize, and
Flatbreads like
naan depend on
moisture retention,
and emulsifiers
prevent water
migration and starch
recrystallization.
Brent Hofacker
the gluten network will weaken by the breakage of the
disulfide bonds, " he said. " Unless the dough is heavily
oxidized and strengthened, it will show signs of reduced
stability and decreased volume. "
While fresh tortillas and flatbreads may use emulsifiers
to improve rollability and shelf life, with frozen
dough it's all about maintaining strength as the dough
undergoes the freeze-thaw cycle.
" When working with frozen dough, maintaining
dough strength is the key to ensuring quality in the
finished product, " said Yanling Yin, PhD and director
of bakery applications, Corbion. " The dough strength
can be reduced due to large ice crystal formation during
freezing or freeze-thaw cycles. Emulsifiers can help
minimize water migration during freezing and the formation
of large ice crystals during storage. "
For parbaked products, unacceptable chewiness or
hardness is the main concern. That can be eased with the
addition of mono- and diglycerides, according to Dr. Yin.
There's a growing momentum among consumers for
nontraditional pizza doughs, tortillas and flatbreads.
Some are formulated to be gluten-free, while others are
high in protein or fiber. Others are infused with vegetables
or legumes, such as cauliflower, chickpeas and sweet
potatoes, but are still wheat-based.
" Some consumers may accept a change in texture
or other eating qualities when changing the flour system, "
said Margaret Walsh, senior scientist, Corbion.
" However, other consumers may prefer items that
mimic at least some of the qualities of wheat flourbased
versions. Emulsifiers may be able to help modify
these characteristics. "
These textural changes are the result of gluten elimination
or reduction. Without sufficient gluten, a dough
loses its ability to retain strength and elasticity.
" Nontraditional doughs infused with vegetables, legumes
or are high in protein or fiber usually require
higher amounts of emulsifiers, and often in combination
with enzymes, to enhance the eating and shelf-life qualities
of the finished baked good, " said Art Posch, platform
62 Baking & Snack May 2022 / www.bakingbusiness.com
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Baking & Snack - May 2022

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

Baking & Snack - May 2022 - Intro
Baking & Snack - May 2022 - 1
Baking & Snack - May 2022 - 2
Baking & Snack - May 2022 - 3
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