Baking & Snack - November 2023 - 51

WHEN MAKING A CHANGE IN STARCH, REPLACING THE FUNCTIONALITY
OF THE ORIGINAL STARCH INGREDIENT IS FIRST AND FOREMOST.
" In cakes, for example, starch allows you to achieve
the right bake height in pans and prevents boil overs
during baking, " Mr. Elayedath said. " Remove the starch,
and you'll need to mitigate those factors, too. "
He also pointed out that any adjustments made on the
formulation side might also have an impact on the label ...
and not just from the perspective of native vs. modified.
" An increase in sugar, for example, will need to be reflected
on the Nutrition Facts Panel, " he said.
The test of time
When making a change in starch, replacing the functionality
of the original starch ingredient is first and
foremost. This ensures that the dough or batter viscosity
is the same and the finished product texture is as
expected. However, it can be easy for formulators to assume
the job is done once functionality and texture are
replaced. A successful replacement requires more thoroughness
than that.
" Sometimes viscosity and analytical measurements
don't translate exactly to the finished baked product,
so it's important to make sure you evaluate the starch
thoroughly and not just limit yourself to viscosity, " Ms.
Carson explained. " You want to evaluate the viscosity
over a temperature range, not just a single point in
time. Gelatinization temperature is a critical parameter
to consider as well. "
While a starch may mimic the viscosity needed in the
dough matrix or batter coming out of the mixing bowl,
it may not perform the same way in the oven or even
over time on the shelf. This is critical because starch
gelatinization, the process that contributes so much to
a finished baked goods' texture, has a direct impact on
water binding. As the starch retrogrades in a finished
product, it lets go of that moisture, which causes the
baked good to stale. Understanding this process for each
starch is critical to ensuring one starch can effectively replace
another. This is especially critical when going from
a modified starch, which may be optimized for extended
shelf life, to a native starch.
IFPC's Emphasis on Nutrition,
Health, and Wellness
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We offer a wide range of high-quality, nutritional
ingredients, ensuring access to essential components
for healthier product development. IFPC's experienced
IT&A (Ingredient Technology & Applications) team can
collaborate with food and beverage manufacturers
to formulate recipes that meet specific health and
dietary goals, leveraging our knowledge of ingredient
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Companies choose us because of our expertise
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