Baking & Snack - May 2023 - 49

KEEPING TORTILLAS FRESH
T
ortillas-those perfectly round flatbreads prepared with corn or wheat
flour-have long been a staple food in Mexican fare. They are now part of
American gastronomy and are used as wraps, pizzas and even dippers.
To stay relevant with today's consumers, bakers are including ancient
grains, seeds and extra nutrition, such as fiber, protein and healthful fats into
tortilla recipes. Many are being marketed as keto friendly. To do this, they often
are free of gluten and rely on nut flours, with many including chia and flax
seeds for extra fat and protein. All of these ingredients are inherent sources of
polyunsaturated fatty acids, which are prone to oxidation.
Kemin has an in-house tortilla pilot plant to help customers trouble shoot
oxidation challenges. This includes experimenting with ingredients and processes.
Kemin experts can also assist with other quality issues, including ease of
separation, stack height, toast point, cracking edges and operational difficulties.
In addition to managing oxidation, Kemin can help slow staling. The
company offers TillaZyme™ enzyme gum blends to assist with freshness. The
enzyme breaks down components of the dough, such as fiber, lipid, protein or
starch, prior to baking and then the enzyme gets denatured during the baking
process. This extends product shelf life.
Kemin conducted research on whole
grain crackers enriched with protein and
fiber, both of which are known to bind
water and reduce water activity.2
Although
the crackers were relatively low in fat,
oxidization was increased as a result of
having low-water activity. The addition of
synthetic antioxidants or plant extracts
from Kemin helped increase oxidative
stability and extend product shelf life.
" This study showed that plant extracts
are viable alternatives to synthetic
antioxidants for bakers who are trying to
meet consumer demand for more labelfriendly
products, " says Ms. Schwartz.
" With continued growth and innovation
in the better-for-you space, bakers will want to
include plant extracts to keep products fresh for a
longer time. "
Indeed, the nutrient-dense trend resonates with
consumers and bakers are getting creative. Recent
research conducted by New Nutrition Business
across five countries (U.S., U.K., Australia, Brazil
and Spain) showed that consumer interest in eating
more nutrient-dense foods continues to climb, with
18% of people saying they look for more nutrientdense
foods, compared to 12% in 2021.3
This is
especially true with Gen Z and Millennials, who are
actively managing their food dollars during these
inflationary times.
" The beauty is that baked grain-based
foods may be formulated to provide affordable
nutrition, " says Ms. Schwartz.
This is taking place in foodservice. Recent
For more information from Kemin, contact kftmarketing@kemin.com.
1
American Heart Association. Available from:
https://www.heart.org/en/healthy-living/healthyeating/eat-smart/nutrition-basics/how-can-i-eatmore-nutrient-dense-foods
2
Kemin
Industries Inc. Increasing the oxidative
stability of whole grain crackers with oil-soluble
green tea extract. Kemin Technical Literature.
2016: TL-16-00061.
3 New Nutrition Business 5-country Survey. 2023.
Available from: https://www.new-nutrition.com/
nnbReport/display/270.
4
© Kemin Industries, Inc. and its group of companies 2023. All rights reserved. ®
™ Trademarks of Kemin Industries, Inc., U.S.A.
Technomic Inc. 2023. Available from: https://
www.technomic.com/what-we-foresee-2023.
research from Technomic indicates that
" the taste of grains " is trending, with grainbased
foods being " game changers as a
way to innovate on menus without breaking
the bank. " 4
Kemin Industries makes it possible
for formulators to add nutrients to baked
goods, as Kemin offers ingredients that
slow down oxidation of the better-foryou
fats that accompany many of these
nutrients. (See sidebar.) By slowing
down oxidation and keeping baked goods
palatable, food waste can be reduced and
product shelf life extended. This can all be
accomplished while maintaining a clean
label. Kemin markets an extensive portfolio
of clean-label ingredients to help keep baked
goods fresher for a longer time.

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/how-can-i-eat-more-nutrient-dense-foods https://www.new-nutrition.com/nnbReport/display/270 http://www.technomic.com/what-we-foresee-2023

Baking & Snack - May 2023

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