bake - January/February 2024 - 7

technical corner
As more consumers seek gluten-free baked goods, even for those
without a gluten sensitivity, it is driving innovation in ingredient
manufacturing to ensure bakery products remain relevant, explains
Abby Ceule, senior director, functional systems, Corbion, Lenexa,
Kan.
" This demand for gluten-free products also intersects with
broader health and wellness trends that continue to gain traction
among consumers. As ingredient manufacturers and bakers respond
to these trends, the demand for gluten-free baked goods
also drives innovation in other dietary trends such as keto and lowcarb, "
Ceule says.
A variety of key challenges are faced by retail bakers with respect
to taste and texture in gluten-free bakery products.
Yanling Yin, director, bakery applications, Corbion, outlines key
challenges found in gluten-free (GF) products by application:
* GF Bread and Buns: Gummy eating texture, large holes in the
crumb, low in volume, and inconsistent overall qualities
* GF Tortilla: very short shelf life with a hard or brittle texture
* GF Cookies: lack of signature cookie cracking appearance
(too smooth), hard texture
* GF Pizza Crust: hard bite texture and weak body strength
" All the challenges above are related to lack of gluten which contributes
viscoelasticity to ensure enough gas-retention capacity to
deliver desirable processing attributes and final eating qualities, "
Yin explains.
" Gluten helps provide strength, tolerance, and volume in baked
goods. When replacing gluten, it's important that bakers look at
the entire formula and properly balance it with the replacement
ingredients. This will ensure that there is no sacrifice in the overall
quality of the finished product. "
Yin elaborates on the point that without the elasticity that gluten
provides, allowing it to stretch and capture carbon dioxide gas
produced by yeast during fermentation, the result is a denser and
less elastic crumb structure.
Additionally, a gluten-free baked good lacks the protein network
that gives bread its structure, which results in a crumb that is more
fragile and prone to breaking apart, Yin explains.
Corbion delivers solutions for bakers with a variety of innovative
products to ensure that the dough systems of gluten-free products
maintain the taste and quality desired.
According to Ceule, Corbion's ESL solution (Ultra Fresh® Premium
1650 GF) and emulsifiers (Trancendim and Starplex product
line) can modify specialty ingredients in the gluten-free mix to provide
extensibility and gas-retention capability, resulting in acceptable
eating qualities.
" In addition to our emulsifiers and Ultra Fresh products, we have
gluten-free blends for tortillas and pan bread, " Ceule explains.
" We use advanced enzyme technologies with a clear understanding
of why and how those enzymes interact with other components
in a gluten-free dough system. "
Yin further explains that Ultra Fresh® Premium 1650 GF is a premium
ESL enzyme product that can be used to effectively extend
the shelf-life of Glute Free products, making soft, moist, and yet
resilient crumb structure with recommended usage level of 0.030.125%
(flour base).
Trancendim 180 or 130 @1% (flour base) can offer anti-stick property
to make gluten-free products, especially GF tortillas, with reduced
damage in the final package due to stickiness.
Starplex 590 or 590F @0.5-1.5% (flour base) not only improves
the softness of gluten-free baked goods but also improves sliceability
of gluten-free breads and buns in a bakery. For bakers seeing
more information, Corbion provides a wide scope of practical
solutions. " One mistake we see is that bakers don't always balance
the entire formula when swapping out ingredients. "
bakemag.com | JAN-FEB 2024 > 07
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