Baking & Snack - November 2023 - 46

STARCHES
" You might use cook-up and pre-gel together, so you
get some viscosity in the bowl and then finish it off in
the oven, " Ms. Carson explained. " Or maybe you use
two different types of starch for the same reason: functionality
in the bowl as well as finished product texture. "
When committed to or making the switch to native
low acidity
and tempera
t ur e-in t en -
sive processing.
provides
viscosity,
In fruit fillings,
starches lend texture
as well as freezethaw
stability.
©Pixel-Shot-stock.adobe.com
Substituted starch
increased
freeze-thaw or
refrigerated stability, and combinations
of starch modifications are also available with
improved functionalities. While understanding the
process a formulation will go through - mixing times,
oven times, etc. - can be helpful in determining the appropriate
starch ingredient, Ms. Jeradechachai explained
the ingredient supplier needs some basic information to
make a good recommendation.
" We need to know their problem, the application, the
processing conditions, what they are trying to achieve
and what starch they are currently using, " she said. " We
can offer a good solution from there. "
When considering functionality, Brook Carson, vice
president, R&D, Manildra Group USA, noted that starch
lends a hand in one of two places: the mixing bowl and
finished product texture. This will help determine what
kind of starch a baker requires.
" Understanding what your starch is contributing is
a good place to start: Are you using starch to manage
dough or batter viscosity or manage texture in the finished
product? " she asked. " Do you want that viscosity
to happen in the bowl, or do you want that viscosity to
happen as it starts to cook or bake? "
This question, for example, might impact whether
a baker chooses a pre-gel or cook-up starch. Pre-gel
starches do not require heat to reach their full functionality
in the way that cook-up starches do, and they are
well suited to applications that require quick hydration
or room temperature processing. These starches can also
contribute moisture retention in addition to other functionalities.
Cook-up starches require a minimum cooking
temperature and time to reach their full functionality,
but they add viscosity; resist acid, heat and shear;
increase stability; and provide clarity in both fresh and
frozen applications. If bakers need viscosity and texture
management at both ends of the process - the mixing
bowl and the oven - they might even consider using
both types of starches.
46 Baking & Snack November 2023 / www.bakingbusiness.com
starches, Mr. Elayedath recommended that combining
native starches with other ingredients can address lost
functionality while moving away from modified starches.
These ingredient blends can also add to the finished
product texture. However, ingredient blends require relying
on the technical expertise of suppliers.
" Hydrocolloids, for example, are used at much lower
levels than starches, " he said. " While they may help build
back some functionality, bakers still must fill the gap
with other ingredients. Flour is a basic ingredient for
baked goods, but upping the inclusion level will change
the texture of the finished product. A good design of experiments
can help bakers understand the right ingredient,
the optimum inclusion level that delivers the best
PYLER SAYS: RESISTANT STARCH
PROVIDES AN ADDED BONUS
Starches are widely used in the baking
industry to improve viscosity, texture and
shelf life across applications. They can also
improve freeze-thaw stability and have
many uses in fillings. Resistant starch,
however, has an added bonus. These
starches, crystallized under conditions of
high heat and shear, are resistant to human
digestion and considered one source of
dietary fiber.
Resistant starch can be used in low- to
moderate-moisture applications: highfiber
bread, bran muffins and snack foods.
Not only do they enhance fiber content,
but these starches also improve product
appearance, texture and mouthfeel.
For extruded products, resistant starch
increases expansion and crispness.
According to the Fourth Edition of Baking
Science & Technology by E.J. Pyler and L.A.
Gorton, there are four types of resistant
starches: RS1, physically entrapped starch
as in partially milled grains, seeds and
legumes; RS2, ungelatinized starch granules
as in raw potato and high-amylose corn
starch; RS3, retrograded starches; and RS4,
chemically modified starches.
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