Baking & Snack - June 2021 - 98

featured technical expert Q&A
TROY BOUTTE
AB MAURI NORTH AMERICA
Troy Boutte first became interested in exercise and nutrition in
high school, after his parents died at a young age of cardiovascular
disease. He eventually majored in dietetics and went on to
earn a master's degree in human nutrition, where his primary research
involved the effects of fish oil on indicators of cardiovascular
health.
Originally from Louisiana where cooking and food are central
to the culture, Mr. Boutte's interest in nutrition and food led him
to pursue food science for his doctoral studies. True to his original
purpose, he researched the development of fat substitutes,
and upon graduation, he took a job as an analytical chemist with
Caravan Products, New Jersey.
From there, Mr. Boutte learned to bake and formulate, which
he said he loved because it piqued his interest on many levels.
After 12 years serving as senior scientist and director of bakery
and emulsifier ingredients, he spent eight years at Dupont
Danisco as principal scientist and group manager for the bakery,
sales and application group.
" The artistic aspects of a
beautiful loaf of bread, the efficient
process used to make it, the
nutritional properties and the technical
details of how enzymes, antimicrobials,
emulsifiers and other ingredients
improve baked goods are fascinating, " he said.
Today, after more than 25 years in the food industry, Mr.
Boutte is the vice president of innovation at AB Mauri North
America, where he oversees the development and implementation
of new products, as well as leads the baking ingredient innovation
team.
" Along the way, I learned something very important about myself, "
he said. " I thought I would only be happy if I was working
on fats, oils and lipids, but it turns out that what I really enjoy are
the learning and problem-solving processes. "
What are some common misconceptions around
reformulating for clean label?
While many bakeries have already shifted some products' brands
to clean label formats, a major misconception is that conversion to
clean label will result in reduced costs.
Looking back at the long history of bakery ingredient development,
we find that many solutions were developed more than 50 years ago.
Many of the ingredients we are trying to remove today were developed
in the 1940s to 1960s. This means that manufacturers have had
decades to improve the chemistry, application and manufacturing
efficiency of these items. Even bakeries and equipment manufacturers
have developed processes and formulations over the years around
these additives. Collectively, these factors have resulted in formulations
that are robust, predictable and even low cost.
Today's new clean label dough conditioners rely almost entirely
on enzymes. While some bakery enzymes were developed decades
ago, it is still somewhat of a developing field. However, there is
no reason to believe that enzyme-only solutions will always provide
the same performance as more traditional ingredients. While
switching to clean label may appear to offer cost savings initially, a
possible loss in production efficiency and the added costs of gluten
may negate any cost savings. Today's smart and label-conscious
consumers are willing to pay a premium for clean label products.
What are some common pitfalls bakers should avoid
when reformulating for clean label?
For years, formulators thought they were successful because they
98 Baking & Snack June 2021 / www.bakingbusiness.com
were able to make highly stable doughs using a wide range of ingredients.
In retrospect, if you were using potassium bromate,
DATEM, SSL, azodicarbonamide, calcium peroxide, ascorbic acid
or other similar ingredients, you expected to have strong results.
Today, we are far more limited when formulating for clean label.
Early in my career I was taught to maximize the use of dough
strengthening ingredients and only add vital wheat gluten if more
strength was needed. This approach reduced costs. Now, I believe
bakeries rely heavily on enzyme technology. If not done correctly
- without appropriate training - there could likely be a negative
outcome.
There are other solutions available, such as lecithin when used
in conjunction with phospholipase-containing enzyme systems,
that ensure dough stability and crumb softness and reduce the risk
of enzyme overdosing. Building a robust total system will provide
better performance and make the transition to clean label that
much better.
What are some of the most challenging functionalities
to replace, and how do you use your expertise
to find the solution?
Traditional dough conditioning systems have been so good because
they deliver multiple ways to do the same thing. Achieving the
correct level of oxidation to cross link and strengthen the gluten
network in dough is crucial for conditioning, but this is often
misunderstood and difficult to study. With older dough conditioners
we were able to combine potassium bromate or iodate,
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Baking & Snack - June 2021

Table of Contents for the Digital Edition of Baking & Snack - June 2021

Baking & Snack - June 2021 - Intro
Baking & Snack - June 2021 - 1
Baking & Snack - June 2021 - 2
Baking & Snack - June 2021 - 3
Baking & Snack - June 2021 - 4
Baking & Snack - June 2021 - 5
Baking & Snack - June 2021 - 6
Baking & Snack - June 2021 - 7
Baking & Snack - June 2021 - 8
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Baking & Snack - June 2021 - 10
Baking & Snack - June 2021 - 11
Baking & Snack - June 2021 - 12
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Baking & Snack - June 2021 - 15
Baking & Snack - June 2021 - 16
Baking & Snack - June 2021 - 17
Baking & Snack - June 2021 - 18
Baking & Snack - June 2021 - VDG - 1
Baking & Snack - June 2021 - VDG - 2
Baking & Snack - June 2021 - 19
Baking & Snack - June 2021 - 20
Baking & Snack - June 2021 - 21
Baking & Snack - June 2021 - 22
Baking & Snack - June 2021 - 23
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