Baking & Snack - May 2022 - 64

EMULSIFIERS
development manager, Kemin Food Technologies.
That's because the added protein and fiber interfere
with the building blocks of the dough.
" With the addition of extra protein or fiber, doughs
need more emulsification and ingredient solutions to
degrade the fibers, which interfere physically with the
gluten network,'' Mr. Fatula said.
Ancient grains such as quinoa, teff and buckwheat
are being used in better-for-you baked goods. They are
gluten-free and contribute plant protein and fiber.
" Without gluten, the dough could lose its viscoelastic
structure. It will have poor machinability, major
handling issues and poor yield, " Mr. Posch said.
" Mouthfeel is also affected by these grains. Finished
products can have a bitter aftertaste and a dry and brittle
mouthfeel. Hydrocolloids provide suitable solutions to
dough texture.
" Using clean label hydrocolloids, such as citrus fibers,
bamboo fiber or other vegetable fibers with lentil
proteins has shown similar structural integrity to
regular dough, " Mr. Posch said. " Ingredient optimization
is required for each recipe based on finished product
functionality. "
Going clean label
While lecithin is considered a clean label ingredient,
other emulsifiers are not. That's where enzyme-based
dough improvers come into play.
" Lipases and phospholipase provide clean label alEmulsifiers
can
make a pizza
crust crispy on
the outside and
soft and airy on
the inside while
reducing tearing.
stock.adobe.com
ternatives to chemical emulsifiers, " Mr. Posch said.
" Phospholipase acts upon the polar lipids of flour and
converts lecithin to lysolecithin and digalactosyl diglycerides
to digalactosyl monoglycerides. They act in
a similar way to DATEM and SSL. With advancements
in biotechnology, third-generation lipases are also available.
These lower the release of small chain fatty acids,
which in turn reduces the risk of off-flavor development
in baked goods on prolonged storage. "
The lower cost-in-use of baking enzymes compared
to chemical emulsifiers enables bakers to improve quality
at a more affordable price. They also help clean up
ingredient statements.
" Enzymes are considered natural ingredients, " Mr.
Fatula said. " Thanks to their emulsifying properties, our
baking enzymes can be used to replace chemical emulsifiers.
Generally considered as processing aids, enzymes
are most of the time not even declared in the ingredient
declaration. "
WITHOUT SUFFICIENT
GLUTEN, A DOUGH LOSES
ITS ABILITY TO RETAIN
STRENGTH AND ELASTICITY.
One of Lesaffre's latest solutions is an enzyme-based
alternative to mono- and diglycerides that provides bakers
with short-term softness at a lower usage level.
Hydrocolloids, such as guar gum and other gums,
may function as surfactants and reduce sticking in flatbreads.
Hydrocolloid systems can also be designed as an
alternative to chemical emulsifiers for baked goods.
" Surface energy (also known as wettability) is a relative
measure of the energy at the surface of a material, "
Mr. Posch said. " Low surface energy results in poor wetting
because the liquid cannot form strong bonds with
the surface. Flatbreads with a low surface energy will
result in less sticking. Kemin offers an emulsifying gumbased,
anti-stick system to reduce the stickiness in flatbreads,
including tortillas. "
Sales of nontraditional pizza doughs, tortillas and
flatbreads continue to grow significantly.
" We see a shift toward variety and premium
products and a decline in traditional, or
white, breads, " Mr. Fatula concluded.
" Keto and gluten-free versions
are also becoming more popular.
This is driving the demand for
clean label emulsifying solutions.''
Emulsifiers,
whether traditional
or enzyme-based, provide
manufacturers of pizza crusts, tortillas
and flatbreads tools to tinker with
their products to get better shelf life and
finished product quality.
64 Baking & Snack May 2022 / www.bakingbusiness.com
*
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