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    • Profile PhotoMélissa
      Participant
      @melissacdbq
      Post count: 4

      Hi,
      Is there a company that produce enzymes with a gluten-free matrix to reduce the staling process of a GF pound cake (amylase)?
      Regards,

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @melissacdbq,

      For amylase you might want to check with Corbion Ingredients.  Bella rise or Novozymes may also have specialty enzymes that meet your needs.

      Before you reach for expensive ingredients, ensure you re-examine your formula, process, and process conditions.  Much of early staling can me improved or managed through well balanced formulas, with sufficient fat, emulsifiers, humectants, clean consistent processing methods and conditions.  Check the thermal profile on your bake to ensure you are not baking too long, and in a good temperature range.

      • Profile PhotoMélissa
        Participant
        @melissacdbq
        Post count: 4

        Hi Mark

        Thank you for your quick answer! We want to reach out a shelf life of 3 to 4 months. We find that the cake looks drier after about 1 month. The cake is well packed. Do you think it’s possible to reach out a 3 to 4 months shelf life without enzymes ?

        Regards,

        
        
        					
    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @melissacdbq,

      “Well packed” is a bit non-specific.  If the cakes are vacuum sealed, in metalized foil, oxygen barrier, and or modified atmosphere, or https://bakerpedia.com/sofresh/ bags, then yes packaging alone can provide what you are aiming for.
      Enzymes may be beneficial, but first review your formula and process.  Humectant type and proportion? Fat type and proportion? Consistent mixing methods? Bake time and thermal profile?
      If everything you are doing is perfect every time, and you still only have 1 month of shelf life, then you may need some enzyme to slow starch retrogradation, known as staling.
      A high sugar cake formula, with a significant proportion of fructose and or glycerin, as well as high fat in the formula that is mostly unsaturated fat, that can be packaged sterile, MAP, and vacuum sealed, preferable with an oxygen barrier, will also keep for 3 or more months.  Enzymes alone cannot replace all of these items.
      You can read more about enzyme functionality here: https://bakerpedia.com/ingredients/enzyme/

    • Profile PhotoMélissa
      Participant
      @melissacdbq
      Post count: 4

      Hi Mark,

      Do all humectants work well ? We would like to add no more than 15% of sugar in our formulation, so we are adding no sugar humectant like sorbitol and maltitol.

      Immediately after baking, is it good to freeze the cake for keeping as much moisture as possible ?

      Thank you for your help !

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @melissacdbq,

      you can read more about sorbitol here: https://bakerpedia.com/ingredients/sorbitol/. Maltitol also has similar properties.  In both cases you don’t want to use too much sugar alcohol, as this can cause intestinal discomfort.  While sugar alcohols can work well as humectants, you must also keep in mind that they are only approximately 75% as sweet as sugar.  High fructose corn syrup is an excellent humectant, and tends to have a higher sweetness impact than sugar.

      A traditional pound cake is 25% sugar.  This helps make it very moist and provide good keeping qualities.  When you aim to replace 40% of that sugar, you need to consider how you will provide the sweetness, the bulking functionality, and the humectant functionality, as well as Maillard browning, etc.  This is important whether gluten free or traditional full gluten formulation.

      From the gluten free perspective, you also want to ensure you add protein and or other functional ingredients, to aid with texture and slow starch retrogression.  Whey protein concentrates are helpful https://bakerpedia.com/arla-foods-ingredients/.  Other sources could be soy, pea, or legume proteins.

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