Ingredients are key to bakery innovation. Here’s a wrap of some of the latest findings, products and services.
Gluten-free ground rules
Proteins in a gluten-free bakery formulation can dramatically affect the quality and texture, according to a recent article in the US journal Food Hydrocolloids.
The study sought to establish the function of proteins on the rheological and quality properties of rice-based gluten-free muffins.
It looked at both animal and vegetable-sourced proteins including soy protein isolate, pea protein isolate, egg white protein and casein and found that the end result was notably dominated by the type of protein used in the formulations.
The researchers found that different proteins affected batter behaviour and end product attributes like texture, height and moisture content in different ways.
For instance, muffins made from animal protein were more “springy, cohesive and chewy” than those made from a vegetable protein source.
“The overall results indicated that both the rheological properties of the batters and the technological characteristics of the muffin are dominated by the presence of the type of protein used in the formulations,” the study found.
“Therefore the source of protein included in the formulation is fundamental to ensure the proper texture and other technological properties of these products.”
Manufacturers should also place a greater focus on starch when it comes to gluten-free texture and dough function, according to cereal grain expert Elke Arendt from the University of Cork, Ireland.
She recently told attendees at Fi’s Bakery Innovation Europe in Munich that it is essential to get the starches and water content right and that they are equally as important as the protein content.
Arendt says manufacturers can use hydrocolloids to counter-balance some of the structure impact on gluten-free starch, and fibre to hold water.
Low sodium solution
Salt of the Earth has launched a novel, low-sodium sea salt ingredient to address food manufacturers’ efforts to reduce sodium in bakery products, such as bread, breakfast cereals and snacks.
The product is available in formats to allow reductions ranging from 28 to 66 per cent sodium in formulation.
The Israeli company says the ingredient was developed recently at its R&D centre and has been tested successfully in various bread and breakfast cereals.
“The main challenge in sodium reduction is the aftertaste of salt substitutes,” Aliza Ravizki, R&D manager of Salt of the Earth, says.
“We conducted numerous trials of different mineral sources to solve this problem and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea, and potassium chloride derived from the Dead Sea.
“Sea salt contains most of the trace minerals needed for the body. Salt of the Earth’s low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste.”
The new, natural low-sodium salt ingredient can be added to the food production process easily, has a long shelf life and is highly heat-stable. It also contains a minimum of food additives, according to Salt of the Earth.
The company specialises in sodium-reduction and low sodium salt ingredients and final products made from natural salt harvested from the Red Sea.
Tricks of the trade
Food ingredients company Tate & Lyle has launched a website dedicated to solutions for bakery manufacturers as well as those in the cereals, snacks and confectionery industry.
The site, www.yourbakerysnacksolutions.com, has been built to provide information and expertise on creating innovative new product formulations in a practical, cost-effective way.
The topics tackled include texture and sheen, bake stability and sugar reduction.
Designed as a resource for manufacturers worldwide, the website explains how, with innovative starches, sweeteners, health and wellness ingredients and stabiliser systems, biscuits can become crunchier, glazes shinier, fillings creamier and snacks healthier.
