Baking & Snack - September 2024 - 64

TEXTURE
Hydrocolloids
preserve texture
in frozen doughs
by binding water
and slowing
crystallization.
©Frank Parker-stock.adobe.com
" These anti-staling improvers and enzyme blends can
help to maintain the softness and resilience of the baked
product by helping to prevent staling that typically can
occur shortly after the bake out, " Cropper said.
Enzymes also allow bakers to achieve a clean label,
replacing emulsifiers like SSL or DATEM that are used
to improve texture but increasingly carry label concerns.
" When it comes to frozen doughs, bakeries that
go clean label, replace DATEM, switch out monoand
diglycerides, and choose non-GMO solutions
can make a big impact with bread lovers in North
America, " explained Cam Suarez-Bitar, director of
marketing and public relations, Bellarise. " Synthetic
ingredients are being phased out, so it is essential that
bakeries explore the potential of all-natural, clean label
enzyme-based solutions and work with ingredient
suppliers that can walk them through all the testing
needed to bring out the best in their frozen doughs
while keeping costs under control. "
IN FROZEN DOUGH
APPLICATIONS,
HYDROCOLLOIDS SUCH AS
GUMS AND STARCHES ARE
STABILIZING SUPERSTARS.
Lesaffre's SafPro dough improver line is designed for
frozen and parbaked applications.
" Thanks to new innovations with enzymes and skilled
formulations, clean label ingredients like the SafPro options
are available to help improve the quality of many
frozen dough bakery applications, " Cropper said.
Phosphates can also play several key roles in frozen
dough applications, Shaheed noted, including dough
strengthening, improved moisture retention, pH level
control, inhibition of staling, enhanced yeast activity,
improved texture and freeze-thaw stability.
" By leveraging the benefits of phosphates, bakers can
64 Baking & Snack September 2024 / www.bakingbusiness.com
enhance the quality, consistency and shelf life of their
frozen and refrigerated dough products, ensuring superior
performance and customer satisfaction, " he said.
Luc Casavant, director of bakery applications for
Lallemand, suggested other ingredients such as vital
wheat gluten or high protein flour can help dough better
resist freezer damage and improve volume and final
product texture. Other newer ingredients are emerging
in frozen dough applications as well.
" Some other novel ingredients have been studied
like anti-freeze proteins or ice structuring proteins, "
Casavant said. " The freezable water content can be lowered
in frozen dough, or the gluten matrix can be protected
from the damaging effect of ice crystals. "
Consider all freezing factors
While all these ingredients are designed to maintain the
quality of frozen doughs, their effectiveness depends on
a variety of factors. The functionality of gums, for example,
can vary greatly depending on other ingredients
in the dough.
" Gums will compete with other water-soluble ingredients
such as sugar, which can affect how well the gums
are able to hydrate, " Mannino explained. " In high-sugar
formulas such as fruit fillings, we recommend waiting
to add all of the dry ingredients until after the gums
have hydrated. "
Some gums are also greatly affected by acidic ingredients,
such as those in a sourdough bread, she added.
" We recommend waiting to add acidic ingredients
until after the gums have had a chance to hydrate to
achieve full functionality, " Mannino said.
Gluten-free and low-carb doughs are more reliant on
the addition of other ingredients to achieve their desired
structure.
" [These] applications typically need a blend of gums/
hydrocolloids to solve a variety of challenges in formulation, "
Savino said.
Mannino echoed this, noting that bakers may have to
combine gums to achieve the exact functionality they
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