Baking & Snack - November 2021 - 47

FORMULATION
Gums & Texture
A Stable Foundation
G
Gums and hydrocolloids provide stability for improved
texture, shelf life, particle suspension and more.
by Charlotte Atchley
Gums and hydrocolloids bring a lot of functionality to
any formulation, but the stability they contribute establishes
the foundation for many of those benefits.
Whether it's a cake, muffin, bread, filling, sweet dough,
icing or even gluten-free applications, gums and hydrocolloids
strengthen the structure.
" Gums and hydrocolloids help control dough rheology
and batter viscosity, making them more stable by
their inherent gelling ability and water-holding capacity, "
said Peggy Dantuma, business development director,
bakery, Kerry North America.
This can have benefits that go beyond texture
consistency.
" Enhanced shelf life and microwave reheating of fully
baked items are greatly improved when using the correct
gum, " she said. " Refrigerated batters also benefit
from hydrocolloids to prevent syneresis. "
The stability these ingredients provide comes with
many added benefits, but that's also because there are a
lot of gums and hydrocolloids to choose from. Each one
brings different capabilities and needs to the table.
" There are different types and sources of hydrocolloids,
which differ in their molecular components,
functional groups and physical structure, "
said Becky Regan, PhD, principal application
scientist, sweet goods bakery applications
at IFF - Nourish Division. " This results in
varied and unique functionalities,
which provide the baker with
a wide range of options. Some
hydrocolloids have
a single role in baked products while others have multiple
functionalities. Additionally, certain hydrocolloids
exhibit additive or synergistic effects when used in combination
with other ingredients. "
Choosing the right ingredient depends on the product,
processes and the function needed to create a formulation
that is stable and consistent.
At the particle level
Gums and hydrocolloids can improve the stability in
bakery formulations because they stabilize the aqua
systems.
" They do this by preventing the separation of heavier
and light particles, " said McKenna Mills, senior technical
services specialist for bakery, Cargill. " By doing this
they are able to impart a lot of functionality to pastries,
breads, fillings and other applications, but it's the stabilization
of the heavier and lighter particles that
gets you there. "
All of this leads to improvements
in texture and product consistency.
Hydrocolloids are often used for
gelation and to increase viscosity,
Gums and
hydrocolloids
can strengthen
bread doughs to
accommodate
value-added
ingredients such as
protein and fiber.
©rangizzz - stock.adobe.com
www.bakingbusiness.com / November 2021 Baking & Snack 47
http://www.bakingbusiness.com

Baking & Snack - November 2021

Table of Contents for the Digital Edition of Baking & Snack - November 2021

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
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Baking & Snack - November 2021 - 71
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Baking & Snack - November 2021 - 97
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Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
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