bake Special Report - Functional Ingredients 2021 - 16

Are there ways
(for bakeries)
to incorporate
different antiinﬂammatory
spices into their
baked goods,
such as ginger
or matcha? "

Seeking to improve

excellent ﬂavor, texture and shelf
life, " explains Nicole Rees, product
director for AB Mauri North America.
" We have also altered our oxidation solutions to accommodate
these new ingredients to help ease
processing challenges for bakers. "
AB Mauri's latest solutions for
emulsifier replacement that help
stabilize clean-label dough systems
now include ingredients supporting

AB Mauri is constantly looking
for ways to improve products for
customers. Recently, the company
has been working on a high-protein
bread mix within its Burgen lineup
of products.
" We have researched a wide
variety of proteins on the market
and blended these to deliver higher
protein and ﬁber while delivering

16

Curt Wagner, a corporate chef with
General Mills Foodservice

health considerations, but not gluten
formation.
The clean label trend for bread is
still relatively young; many of the
clean label ingredients in use today
were developed decades ago.
Now that bakeries are more
accepting of cleaner ingredients,
it has renewed efforts to develop
better, more cost-effective alternatives, Rees explains.
Replacement of traditional
synthetic oxidants and emulsiﬁers
for dough strengthening has been
relatively successful. However, there
is still room to improve both reject
rates and volume in many cases via
more effective enzymes and newer
ingredients. The most signiﬁcant
cost associated with switching from
traditional to cleaner label formulations is the cost of mold inhibition.
While calcium propionate is
extremely effective and inexpensive, clean label replacement in a
cost neutral manner is particularly
difficult and remains a big priority,
she says
As for bagels, a signiﬁcant challenge with bagels is maintaining a

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

JOHN UNREIN

anti-inﬂammatory spices, he added,
the bakery business will see the next
" cronut " come to fruition. 
To help embrace new product
applications, Wagner says education
is the answer.
" Through education, we need to
be sure folks understand how to use
the correct amounts, because too
much can literally leave a bad taste
in your mouth and too little has no
ﬂavor, " he explains. " Sampling my
creations will also allow person to
understand the proﬁle you are trying
to target. It's also very easy to go
online to see what ﬂavors pair well
with each, then it's up to your own
imagination. "

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
bake Special Report - Functional Ingredients 2021 - 5
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bake Special Report - Functional Ingredients 2021 - 21
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bake Special Report - Functional Ingredients 2021 - 35
bake Special Report - Functional Ingredients 2021 - 36
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