Baking & Snack - March 2022 - 57

REPLICATING THE
HOLY GRAIL
Bakers can find relief from the vital wheat gluten shortage
with a little help from enzymatic-based dough conditioners.
by Charlotte Atchley
V
Vital wheat gluten is a common ingredient industrial
bakers rely on to move dough through the production
process. It strengthens dough made with weaker flours
so that it can withstand the forces equipment exert on it.
This stand-by ingredient, however, succumbed early to
supply chain pressures, becoming scarce and skyrocketing
in price.
" All bakers are under the same constraints, " said
Mark Zielonka, national R&D product manager,
BreadPartners. " All bakers are now under an unspoken
edict - adapt or die. We need to find ways to offer equal
or better-quality ingredients at a better price. "
In response, some bakers are looking for ways around
using vital wheat gluten to ensure their doughs can still
make it through production with the same quality and
consistency their customers expect. There are several
strategies to making this happen. Bakers can switch to
a higher quality flour: one with high-protein values and
strength built in. Or bakers can turn to enzyme-based
dough conditioners.
" Enzymatic-based dough conditioners can give clean
label solutions that will give bread dough the strength
and tolerance that gluten provides, which leads to great
breads with good oven jump and crumb texture, " said
Sean Hart, R&D manager, Puratos.
Gluten does it all
As any baker - especially one trying to go gluten-free
- knows, gluten is the major protein in wheat flour that
provides the structure necessary to create buns, rolls or
an acceptable loaf of bread. Much of this is determined
by the two main components of gluten: gliadens and
glutenins.
" They both contribute to viscoelastic properties of
dough, " said Anita Srivastava, PhD, CFS, senior technical
service manager, bakery, Kemin Food Technologies,
www.bakingbusiness.com / March 2022 Baking & Snack 57
As bakers strive to
reduce their reliance
on vital wheat
gluten, they still
need bread dough
that can consistently
endure commercial
production
processes. Dough
conditioners can fill
that role.
Corbion
FORMULATION
Dough Conditioners

http://www.bakingbusiness.com

Baking & Snack - March 2022

Table of Contents for the Digital Edition of Baking & Snack - March 2022

Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
Baking & Snack - March 2022 - 11
Baking & Snack - March 2022 - 12
Baking & Snack - March 2022 - 13
Baking & Snack - March 2022 - 14
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Baking & Snack - March 2022 - 18
Baking & Snack - March 2022 - 19
Baking & Snack - March 2022 - 20
Baking & Snack - March 2022 - 21
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Baking & Snack - March 2022 - 29
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Baking & Snack - March 2022 - 31
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Baking & Snack - March 2022 - 50
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