Baking & Snack - March 2009 - 86

PROTEINS

ity of protein to take up water can
help stretch bowl costs by increasing yield, and other benefits can be
measured in dough handling and
finished product uniformity.
"Generally we recommend adding
Arise and water on a 1-to-1 basis," Mr.
Dohl said. "For each additional 1% of

bility of gluten, can be used to replace some of the flour to increase
the moistness of the crumb without
losing taste or texture quality."
TECHNICAL MATTERS. The chief
formulating issue with protein is a
rise in water absorption. The abil-

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For more information, see Page 129

BAKING & SNACK / March 2009

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Assurance
International
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protein content, add 1% of water."
For some products, a denatured
dairy protein, or one that has undergone high heat treatment, will better
control water absorption, according
to Mr. Air. "So care must be taken
to select the right proteins for the
right applications. Combinations of
proteins may be required to achieve
the desired texture," he added, noting that Erie Foods International
recently developed Bakery MPC80,
which has a reduced absorption
capacity and provides better textures
in the finished baked foods.
A key benefit of wheat protein
isolates is they reduce mixing time.
"They also provide extensibility,
which is important in dough handling and for assuring uniformity
throughout the system," Mr. Dohl
observed. This property is in specific contrast to the viscoelasticity
of conventional wheat gluten.
"Take baguettes, for example," he
continued. "When they are stretched
out to 16 in. or so, the greater extensibility of the dough helps them retain
their shape. These long dough pieces
have a tendency to twist. The extensibility fosters a relaxed dough consistency." This ability especially benefits
automated, high-speed, long-run
processing lines, such as vertical or
serpentine integrated baking lines.
Soy proteins, too, have a tendency
to pick up moisture. "So the formulator may have to adjust the liquids
in the formula," Ms. Heggie said.
"Whenever you put soy into a formula, you need to keep an eye on
flavor, texture and color. Often, soy
is displacing flour, egg or dairy in the
formula, and adjustments in formulation and process may be needed to
ensure optimal results."
Ms. Heggie also addressed soy's
flavor impact. "The flavor of soy, often described as grain-like and 'beany,' is very compatible with grainbased foods," she said. "You can easily adapt bakery formulations using
soy to meet flavor expectations."
Solae recently filed a patent ap-

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Baking & Snack - March 2009

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