Baking & Snack - February 2021 - 63

FORMULATION
Protein

competition
As added protein fights for water in bakery formulations,
absorption issues can impact texture, shelf life and machinability.
by Charlotte Atchley

B

Baked goods - most anyway - derive their structure
from gluten, which forms when flour absorbs water.
Since gluten is already a protein, adding even more protein to a formulation can cause all sorts of challenges
as these proteins in the formulation fight for available
water. Next to flavor, absorption becomes the biggest issue that crops up when adding protein to baked goods.
Not all proteins absorb water in the same way - or even
hold onto it once they have it. This can even vary within
the same protein source as proteins can come in different forms and absorption needs can change from year
to year depending on the crop available. The battle for
water is critical because it impacts so many qualities of
the finished product.
" You could sacrifice some aspect of that baked good
that you don't want to: texture, processing, shelf life, "
said Jeff Hodges, bakery scientist, ADM.
The development of highly absorbent gluten followed
by the release of excess moisture in the oven create the
final product's texture and mouthfeel. When too many
proteins are fighting for water, that contributes to problems during baking.
" All proteins tend to hydrate and will compete for
available water, thus contributing to a dry texture and
increased density in baked goods, " said Laura Colin,
senior technical business development manager, Blue
Diamond Almonds Global Ingredients Division.
These issues cause ramifications on the production line,
too. When the dough becomes too dry it becomes too difficult to machine, but that doesn't mean just adding more

water is always the answer. Overcorrections can occur.
" Dough rheology can rapidly change over the course of
processing, and the final baked goods can become dry or
fall apart easily, qualities consumers will not accept, " said
Jeff Casper, director of research and applications, Merit
Functional Foods. " Overcompensating with too much
water can cause doughs to become too sticky and soft,
which leads to issues in dividing and shaping, uneven
crumb formation and excess volume in the finished good
as well as moisture levels that can increase bake time. "
And then there's shelf life. Shelf life is rooted in the water activity of the finished product. Any changes in water
absorption are going to affect this all-important timeline.
Resolutions to these conflicting needs depend on the
types of protein involved and the bakery application itself. And there are many strategies for troubleshooting
absorption, from ingredients to process changes.
" The amount of water absorption can change with
the application type, protein levels in an application and
protein source, " said Erin Nese, technologist, commercial innovation acceleration for the United States and
Canada, Ingredion Inc. " The higher the level of protein
used the more of an impact this will have on the application. Absorption needs will change across different
protein sources based on their water holding capacities,
solubility and hydration rates. "

Blending proteins
can go a long way
in addressing taste
issues and offsetting
any absorption
challenges.
Cargill

Knowing the players
Bakers may use many different ingredients to elevate the
protein content of their products. Each of these proteins,

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