Baking & Snack - August 2021 - 48

FATS & OILS
Whole wheat
healthy
goo dness
Cargill designed its PalmAgility line of shortenings to
meet the need for more robust shortening without PHOs.
It can tolerate temperature swings during storage without
losing workability or texture.
" This greater temperature tolerance also helps address issues
that can inadvertently develop in transport or storage
due to fluctuations in temperature, " Dr. Satumba said.
For example, temperature stability aids in achieving faster
mix times and better incorporation of ingredients. It also has
a quick set rate, which comes in handy for glazes and fillings.
Texture and temperature have an impact on air incorporation
in the creaming and mixing stages as well. Melting
WITHOUT PLASTICITY,
SHORTENINGS CAN'T GET
DISPERSED WELL INTO
THE BATTER OR DOUGH.
profile and crystallization properties are key to understanding
which shortening to use in a specific application.
" For icings and high-ratio cake batters, it can be challenging
to distribute both the shortening and the incorporated
air from the creaming stage evenly throughout the
entire matrix, " said Andrea Weis, scientist II, AAK USA.
" AAK scientists analyze the melting profile and crystallization
behavior of new fat and oil products to determine how
they will function on the production floor and in finished
products. AAK develops multi-oil solutions that have been
developed to meet specific process requirements. "
Additive ingredients like emulsifiers can help shortenings
improve aeration in batters and icings, like in AAK's Cisao
8116 emulsified shortening.
" Cakes made with emulsified shortening tend to have
Whole Wheat Flours:
hard red spring
wheat, these fl ours are ideal for use
in whole wheat breads and rolls or,
when blended, for variety breads.
Our whole-wheat fl ours are available
in fi ne, medium, and coarse, in 50
lb. and 100 lb. bags. Available in 50
lb. bags are crushed, cracked and
rolled/fl aked wheat. White Whole
Wheat is also available.
Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 CERTIFIED
very fine and even crumb structures, yielding a light and
delicate crumb, " Ms. Weis explained. " Icings made with an
emulsified shortening tend to have silkier textures and enhanced
stability with reduced risk of separation. "
Not all emulsifiers are alike, but they all provide some assistance
to shortenings.
" There are some emulsifiers that do a great job of air entrapment
just by nature of what they hold onto, whether
they are fat- or water-based, " Ms. Thomas said.
Mono-diglycerides can improve gas retention, for example,
and ensure bread volume even in applications where
fat is reduced, according to Yanling Yin, PhD, director of
RD&A, ingredient solutions, Corbion. The company's
Trancendim emulsifier can prevent stickiness and support
reducing fat for many baked applications.
Melting point not only contributes to air entrapment but
also eating quality. Without a proper melting profile, baked
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Baking & Snack - August 2021

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