An Alternative Way of Baking

Soybeans work as a great plant-based emulsifier alternative.

Soybeans work as a great plant-based emulsifier alternative.

As a baker and innovator, I think it’s important to push myself and try new things; to seek alternative ways to look at my products and ingredients. One way to do that, AND keep customers happy:

Try an Emulsifier Alternative!

Most emulsifiers used in the baking industry are synthetically made. While they work well, they open the door to the possibility of intestinal permeability.

People with celiac disease are recommended to stay away from products that promote that. So, alternative emulsifiers act well in gluten free breads, plus help create a clean label product.

What can I use instead?

  • Transglutaminase (TGase) – produced by fungal fermentation. It works especially well in gluten free products, improving crumb firmness.
  • Plant Protein – extracted from plants. An important emulsifier due its surface properties. Soybeans and other beans, peas or lentils are often used.
  • Hydrocolloids – extracted from plants. An excellent stabilizing agent, and it can help with shelf life.

Discover more about these three emulsifier alternatives on BAKERpedia! 

2018-12-10T05:23:46-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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