With a focus on clean baking and simple ingredient lists, more and more bakers are looking for ways to replace emulsifiers. An emulsifier is a substance that acts as a stabilizer. In systems like oil and water, emulsifiers stabilize two or more immiscible compounds. Commonly added to bakery goods, including bread, cake and cookies, [...]
Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you: Consistent outcome and quality: When you’re baking [...]
More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. Whey Functionality When used in baking, [...]
It's time that you met the alternative emulsifier alpha-cyclodextrin. This water-soluble sugar ring molecule is made from starch. Due to its shape, it has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing nonpolar substances. Emulsifiers are an essential ingredient—the glue that keeps many products [...]
When you're using an egg replacer, there are some important questions to ask. It depends what you want it to do or what you’re baking. Do you want to maintain structure? Is it adding emulsification properties? Do you need something to help with volume, binding, or texture? What other ingredient interactions do you [...]
In the face of growing clean label baking trends, lecithin is widely used as a natural additive and emulsifier in the baking industry. Found in food products such as chocolates, bread, sweet confectionery, salad dressings and dips, processed cheese and more, there's more than one reason to bake with it.What exactly is lecithin?Lecithin, Greek for [...]
These surfactants are the go-to emulsifier for commercial baking. Mono and Diglycerides are glycerol molecules with one or two fatty acids attached via interesterification. The result is a multi-functional ingredient. What do they do in baked goods? Improve loaf volume Create a softer crumb Extend textural shelf-life of cakes and bread Optimize aeration of cake [...]
Reliable icing or frosting is key to the shelf life and desirability of baked goods. The shelf life must be as good as whatever is underneath it, and its appearance must remain appetizing and intact. If you are trying to improve the nutritional profile to address the health trend, it can be even more [...]
There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters Lecithin is found naturally in many foods, with the most [...]
In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and [...]
