Baking & Snack - September 2021 - 45

FORMULATION
Emulsifiers
QUALITY ON ICE
F
Emulsifiers keep frozen dough from falling flat for the end user.
by Charlotte Atchley
Frozen dough empowers end users - whether they're
restaurants or in-store bakeries - to provide their
consumers with fresh bread without having to do the
technical work of mixing up the dough themselves. In
a tight labor market where skilled talent is scarce, frozen
dough, and even thaw-and-serve products, will take
more of a center-stage for bakers supplying to these customers.
Even though frozen dough solves some labor issues,
it does come with its own challenges.
" The single biggest challenge for frozen dough manufacturers
is the fact that they do not control the handling,
storage, proofing and baking stages, which ultimately
determine the finished product quality, " said
Mark Zielonka, technical sales, frozen and par-baked
dough specialist, BreadPartners Inc. " Instead of finishing
the process in one location where the variables can
be relatively easily controlled, baking is completed in
hundreds, if not thousands of locations under a wide variety
of conditions. While they often offer guidance to
the distributors and those that complete the baking process,
there can be considerable variation at many stages. "
These variations - as well as the freeze-thaw cycles
these products may endure before baking - present
hurdles to ensuring consistent product quality. These
can be volume, oven spring, increased proofing times,
texture and shelf life issues. Bakers can even see crusts
flake, chip or dry out.
" The mixing, forming and freezing processes need to
be tightly controlled and the formula properly balanced
in order to have the best performing bread when thawed,
proofed and baked, " said Peggy Dantuma, business development
director, bakery, Kerry. " Areas of concern are
mixing times, temperatures and gluten development. "
Emulsifiers, however, can help with both gluten development
and challenges with moisture and ingredient
dispersion.
" Emulsifiers create an emulsion, which aids the prevention
of moisture migration, limiting ice crystallization, providing
strength, adding to the overall texture and keeping
the quality up to standards, " said Matt Keyser, Northeastern
sales, Brolite Products. " Emulsifiers help keep raw materials
together during the baking/freeze-thaw process. "
These functional ingredients allow bakers to maintain
volume, oven spring and prevent the moisture migration
that can be so detrimental to the finished product.
Breaking the ice
The greatest threat to the finished product quality of frozen
dough is the management of moisture throughout
the freeze-thaw cycles.
www.bakingbusiness.com / September 2021 Baking & Snack 45
Frozen laminated
doughs require emulsifiers
to reduce fat
migration and preserve
the distinct layers.
©makedonski2015 - stock.adobe.com
http://www.bakingbusiness.com

Baking & Snack - September 2021

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

Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
Baking & Snack - September 2021 - 12
Baking & Snack - September 2021 - 13
Baking & Snack - September 2021 - 14
Baking & Snack - September 2021 - 15
Baking & Snack - September 2021 - 16
Baking & Snack - September 2021 - 17
Baking & Snack - September 2021 - 18
Baking & Snack - September 2021 - 19
Baking & Snack - September 2021 - 20
Baking & Snack - September 2021 - 21
Baking & Snack - September 2021 - 22
Baking & Snack - September 2021 - 23
Baking & Snack - September 2021 - 24
Baking & Snack - September 2021 - 25
Baking & Snack - September 2021 - 26
Baking & Snack - September 2021 - 27
Baking & Snack - September 2021 - 28
Baking & Snack - September 2021 - 29
Baking & Snack - September 2021 - 30
Baking & Snack - September 2021 - 31
Baking & Snack - September 2021 - 32
Baking & Snack - September 2021 - 33
Baking & Snack - September 2021 - 34
Baking & Snack - September 2021 - 35
Baking & Snack - September 2021 - 36
Baking & Snack - September 2021 - 37
Baking & Snack - September 2021 - 38
Baking & Snack - September 2021 - 39
Baking & Snack - September 2021 - 40
Baking & Snack - September 2021 - 41
Baking & Snack - September 2021 - 42
Baking & Snack - September 2021 - 43
Baking & Snack - September 2021 - 44
Baking & Snack - September 2021 - 45
Baking & Snack - September 2021 - 46
Baking & Snack - September 2021 - 47
Baking & Snack - September 2021 - 48
Baking & Snack - September 2021 - 49
Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
Baking & Snack - September 2021 - 52
Baking & Snack - September 2021 - 53
Baking & Snack - September 2021 - 54
Baking & Snack - September 2021 - 55
Baking & Snack - September 2021 - 56
Baking & Snack - September 2021 - 57
Baking & Snack - September 2021 - 58
Baking & Snack - September 2021 - 59
Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
Baking & Snack - September 2021 - 64
Baking & Snack - September 2021 - 65
Baking & Snack - September 2021 - 66
Baking & Snack - September 2021 - 67
Baking & Snack - September 2021 - 68
Baking & Snack - September 2021 - 69
Baking & Snack - September 2021 - 70
Baking & Snack - September 2021 - 71
Baking & Snack - September 2021 - 72
Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
Baking & Snack - September 2021 - 75
Baking & Snack - September 2021 - 76
Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
Baking & Snack - September 2021 - 80
Baking & Snack - September 2021 - 81
Baking & Snack - September 2021 - 82
Baking & Snack - September 2021 - 83
Baking & Snack - September 2021 - 84
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Baking & Snack - September 2021 - 94
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