bake Special Report - Functional Ingredients 2021 - 10

Curt Wagner, a corporate chef with General Mills Foodservice

options to meet label-friendly
demand as well as efficient costin-use needs. "
In the bakery sector, plant-based
nutrition continues to be key.
Specialized fibers and proteins
that are minimally processed are
central to new product development. As consumer expectations
around clean label have changed,
this creates a new challenge as
processing and sensory characteristics cannot change. This is where
next generation enzyme solutions
come in.
With the ongoing push toward
cleaner label ingredients, enzymes
have really become indispensable
within industrial bakeries. Enzymes
greatly increase stale-free shelf life
and help bakers manage dough
consistency, volume, crust color and
other important attributes.
Also, lecithin has become an
important ingredient in the last few
years as synthetic emulsiﬁers have
lost popularity. Ascorbic acid, for
example, has long been an important
tool for strengthening dough, but
since potassium bromate/iodate
and azodicarbonamide (ADA) are
now seldomly used, ascorbic acid
has become very critical for dough
conditioning. Both ascorbic acid
and lecithin have true synergistic
relationships with enzymes.
Finally, of course, yeast is a key
functional ingredient that should not
be forgotten. " Since many ingredients
are no longer acceptable, we may be
Functional ingredients help bakeries like
Companion achieve desired results.

10

Bake Magazine Digital Special Report  1 | Volume 2 | bakemag.com

COMPANION

We've been working on
compiling resources and tapping
outside experts in order to
help our customers navigate
the ongoing pandemic. "

http://www.bakemag.com

bake Special Report - Functional Ingredients 2021

Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021

bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 2
bake Special Report - Functional Ingredients 2021 - 3
bake Special Report - Functional Ingredients 2021 - 4
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