Baking & Snack - September 2021 - 50

EMULSIFIERS
highabsorption
CHOOSING THE RIGHT
EMULSIFIER OR COMBINATION
OF EMULSIFIERS LARGELY
DEPENDS ON THE
APPLICATION AND PROCESSES
IT WILL UNDERGO.
tolerance by managing moisture and crystal size when the
dough is frozen, " Ms. Dantuma said.
Even out the variables
All of these challenges that the freezing process inflicts on
dough create variability. For bakers who are trying to deliver
consistent quality every time, this is not ideal, especially in
the context of how frozen doughs are often used.
" Storage temperature and the associated variability, and
end-user errors related to retarding, proofing and baking as
well as equipment calibration issues can all lead to inconsistencies
in finished product quality, " Mr. Zielonka said.
" Building tolerance into the frozen dough system can help
alleviate many problems. "
He recommended that adding either SSL, DATEM or
both to a frozen dough assists in smoothing the variability
that can occur in these products. With the aid from these
surfactants, end users can achieve the desired finished volume
and crumb characteristics.
This isn't all emulsifiers can do, however. Emulsifiers
smooth out variability because there are many to choose
from that each can address different challenges.
" Emulsifiers, whether chemical or physical, improve
shelf life by preventing moisture and oil migration, " said
High Gluten Flours:
* Dakota State
* Dakota Chief
* Dakota King
* Dakota Queen
* Empire Builder
* Big 15
North Dakota Mill's high gluten
fl ours have exceptional mixing
and baking characteristics, and
will tolerate almost any baking
demand. These fl ours deliver for
the best hard rolls, bagels and
other high-performance doughs.
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50 Baking & Snack September 2021 / www.bakingbusiness.com
FSSC 22000 CERTIFIED
Olivia Benton, food technologist, food systems, Ingredion.
" Chemical emulsifiers, found in eggs, lecithin or gum acacia,
for example, form an emulsion between polar and nonpolar,
or immiscible, phases, which maintain crumb softness
and intended texture after freezing. Hydrocolloids such
as xanthan, guar and CMC are commonly used to retain
moisture in baked goods and can support chemical emulsion
stability by acting as a physical barrier to separation. "
Choosing the right emulsifier or combination of emulsifiers
largely depends on the application and processes it
will undergo. That can indicate whether bakers should work
with crumb softeners, strengtheners or other ingredients.
" If strengthening is needed, then a strengthening emulsifier
like DATEM would be a good choice, " said John
Nedderson, senior application scientist, IFF. " If softening is
needed, then a monoglyceride would be an option. In some
baked goods multiple functions may be needed, which may
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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
Baking & Snack - September 2021 - 85
Baking & Snack - September 2021 - 86
Baking & Snack - September 2021 - 87
Baking & Snack - September 2021 - 88
Baking & Snack - September 2021 - 89
Baking & Snack - September 2021 - 90
Baking & Snack - September 2021 - 91
Baking & Snack - September 2021 - 92
Baking & Snack - September 2021 - 93
Baking & Snack - September 2021 - 94
Baking & Snack - September 2021 - 95
Baking & Snack - September 2021 - 96
Baking & Snack - September 2021 - 97
Baking & Snack - September 2021 - 98
Baking & Snack - September 2021 - 99
Baking & Snack - September 2021 - 100
Baking & Snack - September 2021 - 101
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Baking & Snack - September 2021 - 103
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Baking & Snack - September 2021 - 106
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Baking & Snack - September 2021 - 113
Baking & Snack - September 2021 - 114
Baking & Snack - September 2021 - 115
Baking & Snack - September 2021 - 116
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