Baking & Snack - June 2023 - 56

ANTIOXIDANTS
tional benefits: agro-industrial byproducts. Phenolic
compounds from agro-industrial byproducts, or upcycled
ingredients from other food waste streams,
can inhibit lipid oxidation and improve the shelf
life of wheat bread while also delivering added
nutrition.
" The functional or healthy ingredients
from agro-industrial byproducts
that
contain bioactive compounds such as
phenolic compounds and dietary fibers
can be added to bakery products, " he
said. " These ingredients include rice
bran, onion skin, peanut skin, mango
peel pomace, pomegranate seed powder,
green coffee bean flour, buck wheat, apple skin
Whole grains are
more susceptible to
lipid oxidation than
refined flour, and
baked goods made
with these grains may
require a blend of
antioxidants to
extend shelf life.
©Anna Sedneva-stock.adobe.com
ral antioxidant blends to inhibit oxidation, " Dr. Hu said.
" Different oils and fats have varying oxidative stability
and shelf life. Bakers could select different oils or fats for
different applications. "
In the case of biscuits, crackers and cookies, for example,
he pointed out that natural antioxidants, such as
mixed tocopherols, rosemary extract or a blend of these,
can protect monounsaturated fats and polyunsaturated
fats found in vegetable oils, algae oil and fish oil from
oxidation. This not only increases the shelf life of the
finished product, but it also preserves the nutritional
benefits of those fats.
Dr. Hu also drew attention to another source of
natural antioxidants that can provide added nutriWORKING
IN TANDEM WITH NATURAL ANTIOXIDANTS
Bakers can choose between natural
or synthetic antioxidant solutions
for anti-staling. However, consumer
demand for ingredients they
recognize has many bakers feeling
the pressure to shift to natural ingredients
while maintaining quality
expectations. It's a hard needle to
thread.
" Staling, rancidity and mold are
the three challenges facing the
baking industry, " said Min Hu, PhD,
principal scientist and antioxidant
team leader, Corbion. " Bakers
are challenged to extend shelf life
using natural and effective antistaling
ingredients while maintaining
qualities such as freshness,
moistness, resilience, texture and
required shelf life. "
56 Baking & Snack June 2023 / www.bakingbusiness.com
powder, wine grape pomace and so on. "
For example, conventional wheat bread may not need
traditional natural antioxidants because lipid oxidation
isn't as much of a challenge for that application.
While refined flour may not face much in the way of
lipid oxidation, whole grain flour battles it more. In this
case, Kristen Robbins, assistant R&D manager, Kemin
Food Technologies, suggested that creating a synergistic
blend of antioxidants can result in an even more robust
anti-staling impact.
" When it comes to anti-staling solutions, bakers utilize
a variety of different ingredients to delay the retrogradation
process and keep their products fresher
for longer, " she said. " Finding the right solution is deJenn
Adams, director, ingredient
technology and applications, IFPC,
pointed out that alpha tocopherols,
for example, can appear on
the label as simply " vitamin E " or
" natural vitamin E " without any
parenthetical descriptor identifying
their function as antioxidants.
Natural solutions, however, can
have their limits. Customization
and blending can be necessary to
ensure they provide bakers what
they need.
" Standard natural solutions have
certain limitations and undesirable
properties that can negatively
affect the final product's sensory
attributes, " said Ksenija Uroic, PhD,
global product marketing for food
protection, IFF. " As a response to
this challenge, IFF's Guardian portfolio
offers plant extracts that are
reduced in bitterness, deliver fewer
off-flavors and have a light color.
IFF offers customized solutions to
answer these needs along with
technical support and capabilities
to make implementation successful. "
Corbion
addresses challenges of
staling, rancidity and mold with a
combination of tools in addition to
natural antioxidants. The company
developed an enzyme solution to
slow down starch retrogradation
and limit amylopectin recrystallization.
Corbion can pair this with its
natural antioxidants and natural
mold inhibitors for a comprehensive
ingredient solution.
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