Baking & Snack - November 2023 - 44

STARCHES
wealth of functionality to baked goods, but it depends
on the product variety and process.
" Starch functionality can depend on the application
but typically provides viscosity control, retains volume
and structure, achieves homogenous inclusions
throughout crumb, controls stickiness, provides binding
and moisture retention, and extends the shelf life by
controlling staling, " said Ricardo Rodriguez, marketing
manager, bakery/snacks and confectionary categories,
Ingredion Inc.
It's important for bakers to understand exactly what
functionality their starch ingredients are contributing to
the formulation so that they can correctly choose a starch
that can deliver the desired end-product properties.
" If they want fiber enhancement, they won't get the
fiber number they are looking for if they don't choose
a resistant starch, " Ms. Jeradechachai said. " Resistant
starch is highly suitable for high fiber or keto-friendly
baked products. If bakers are looking for starch to help
with moisture retention, and they don't use the right
starch, they won't get the product tenderness they're
looking for. "
Ms. Jeradechachai recommended bakers consider which
Starch ingredients can
prevent cake batter
from boiling over the
pan in the oven.
©Africa Studio-stock.adobe.com
botanical source of starch they prefer and then whether
modification is acceptable for their label. Starch can come
from a variety of plant sources: wheat, corn, rice, potato
and tapioca. Starch from each of these sources and modifications
have different functionalities that will inform
whether it's a fit for a particular application.
Two components make up starch: the essentially linear
amylose fraction and highly branched amylopectin.
Different botanical sources will have different composition
and structural features such as starch granule size,
shape, amylose and amylopectin ratio. Among many
functionalities, amylose contributes to starch gelling
tendency, and amylopectin is primarily responsible for
its thickening ability. To alter its gelling, thickening,
binding and nutritional properties, starch undergoes
chemical and/or process modifications.
Wheat starch has a plethora of functionality including
improving texture, viscosity, gel formation, adhesion,
binding and moisture retention and works well in bakery
products because of its natural compatibility with
wheat flour and proteins. Corn, tapioca, rice and potato
starches also have the added bonus of being gluten-free.
All these starch sources are available in their native or
modified versions for improved functionality and easeof-use.
It all depends on the formulation's needs. Native
starches (cook-up starch) require an additional cooking
step to kick start the gelatinization process. The pregelatinization
process is used to make pre-gel or instant
starch, which does not require the additional cooking
step, and can swell in cold water. Pre-gel starch is often
used for batter viscosity control. Modified starch can be
either cook-up or pregelatinized, and various types are
available. Oxidized starch aids in adhesion and crispiness
of products; cross-linked starch is used to enhance
dietary fiber and improve tolerance during high shear,
44 Baking & Snack November 2023 / www.bakingbusiness.com
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Baking & Snack - November 2023

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