Baking & Snack - September 2022 - 46

EXTENDED SHELF LIFE
lipid oxidation. Browning of baked goods results from
the caramelization of sugars, oxidative browning of sugars
and Maillard reactions. This causes baked goods to
develop a dark color and altered taste, which can become
a problem.
" Another spoilage mechanism of specific grains relates
to the oxidation caused by the activity of certain
enzymes, such as lipases, when the grain kernel is broken.
Exposure to heat can deactivate these enzymes and
extend the shelf life of cereal ingredients like wheat germ
or bran, but auto-oxidation will continue. "
Flavor changes are not visible to the consumer. And if
they occur, they may disappoint and negatively impact
the brand's image. Microbial growth, on the other hand,
typically fast-tracks the baked good to the garbage can.
" There are often synergies between antimicrobials
Plant-derived
ingredients like
green tea extracts
can delay oxidation
in fats and oils.
Kemin Food Technologies
and antioxidants, and using them in combination can
be beneficial, " Ms. May-Zhang said. " In addition, metal
chelators can bind metals that catalyze reactions such
as oxidation, which allows the preservatives to work
more effectively. "
In multi-textured products, such as those with fillings
and frostings, water migration may also impact shelf life.
After all, no one wants a soggy pie crust.
" Water migration plays a crucial role in freshness, "
said Jessica Blondeel, product director, patisserie,
Puratos. " By balancing the water activity of the filling
with that of the cake, cookie or sweet dough, bakers can
reduce the amount of water migration, thereby extending
the shelf life of their baked goods. "
Answers in enzymes
Lesaffre Corp. partnered with C+R Research in 2020
to learn more about what consumers are looking for
on ingredient lists. The survey of bread buyers showed
that more than half (56%) read nutrition labels/ingredients
carefully before buying, with nearly three-quarters
THE AMOUNT OF SHELF
LIFE EXTENSION VARIES
BY FORMULATION,
USAGE RATE AND
PACKAGING.
(74%) willing to switch brands for more in-depth product
information. Nearly two-thirds (65%) seek out the
shortest ingredient lists. Hard-to-pronounce and chemical
names are not considered clean. Unfortunately, this
applies to many ingredients essential to commercialscale
production of breads and other baked goods, including
standbys for extending shelf life like calcium
propionate, DATEM and SSL.
Lesaffre's shelf life-extending ingredients include
clean label antimicrobial agents for preventing mold
growth. There are also enzymes that positively impact
the textural properties of the crumb by maintaining or
increasing softness, moistness and resilience.
" Our anti-staling and antimicrobial blends have increased
the shelf life and softness of commercial bread
from 14 to 30 days and created donuts that stay fresh for
twice as long, " said Sherrill Cropper, PhD, new product
development lab manager and bakery formulation specialist,
Lesaffre.
Anti-staling enzyme-based ingredients help slow the
onset of starch's retrogradation. This is a natural process
that occurs after baking when the two main components
of starch - amylose and amylopectin - undergo a recrystallization
process. When this happens, the crumb
goes through textural changes, making the bread drier.
The crumb can become crumbly, causing bread slices to
tear when manipulated, Dr. Cropper pointed out.
" Enzymes can cut down starch into smaller dextrins,
which prevents the starch from recrystallizing in the
same way, " she said. " This, in turn, helps to maintain
46 Baking & Snack September 2022 / www.bakingbusiness.com
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Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
Baking & Snack - September 2022 - 6
Baking & Snack - September 2022 - 7
Baking & Snack - September 2022 - 8
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Baking & Snack - September 2022 - 11
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