Baking & Snack - July 2017 - 62

STARCHES

oca, cassava and potato, native starches are
basically pure forms of starch," Ms. Kozora
said. These starches are insoluble in cold
water and swell to different degrees based
on their type and the temperature. Despite
the functional limitations of native starches,
formulators anticipate it's only a matter of
time before the clean label trend catches up.
Ingredient suppliers are working to improve
the functionality of native starches so they
have solutions available when bakers are
ready to clean up their labels.

Being choosy
With so many options for starches it can
be difficult to know which one will work
best in a formula. Understanding the many
functions of starches can solve several processing challenges. "It ultimately depends
on the application and the end product
they're trying to achieve," said Carter Foss,

technical service director, American Key
Food Products.
Bakers need to consider the type of mixing, heat, sheeting and freezing their product goes through. All those processes have
an impact on the batter or dough. Choose
the right starch, and it will respond beautifully and protect the end product while the
wrong starch will wilt right on the line. "End
textures, processing, pH and freeze/thaw are
all important things suppliers need to know
to be able to help," Ms. Kozora said.
Instant vs. cook-up starch is also a key
consideration. Most bakery applications
require an instant starch, one that develops the proper amount of viscosity with
just the addition of water such as in cake,
muffin and donut batters. "However, in
the bakery industry, oftentimes, it's related
to the specific functionality," said Ody
Maningat, PhD, vice-president, R&D and

Starch's starring role
Gluten-free baked goods are an area where starches, particularly the
clean-label ones, shine. With no gluten present to provide structure, the
varied functionality of starches can help fill that gap.
"While formulating gluten-free products can be challenging, there
are very good alternatives to wheat in the form of specialty flours and
texturizers that allow for the high quality of gluten-free bakery items
meeting consumers' needs in the areas of taste, texture, quality, label
preference and nutrition," said Marcelo Nichi, senior manager, marketing - texture, Ingredion.
Ingredion offers modified and native starch options for gluten-free
depending on a baker's need, including its Novation Prima 340 and 350,
which are functional native starches made from corn starch. The company
is also pursuing new solutions with rice and tapioca ingredients.
"Gluten-free is probably the bigger trend that we've seen. ActiStar, a
resistant starch, is a great tool to replace wheat flour, and you can move
your product toward being gluten-free," said Michelle Kozora, technical
service manager, Cargill. "In these applications, resistant starch is typically used in combination with rice flour to aid with full replacement of
wheat flour and help manage the high cost of rice flour."
Cargill's ActiStar resistant starch can replace flour in gluten-free applications while also increasing dietary fiber content.
With a patented process, Manildra USA developed a wheat starch that
falls below the Food and Drug Administration's 20 ppm requirement for
gluten-free. "This gluten-free wheat starch gives the preferred texture and
mouthfeel of traditional bakery products," said Brook Carson, vice-president of product development and marketing, Manildra USA. "GemStar
100GF provides a clean, bright white finished product with a slightly
higher viscosity than native starch."

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Baking & Snack - July 2017

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