Baking & Snack - November 2021 - 50

GUMS & TEXTURE
Gums assist in
creating elastic and
workable doughs
with reduced stickiness
and tearing.
Ingredion
As with most aspects of a bakery formulation, however,
the meeting of time and temperature have an important
part to play.
" Hydrocolloids and gums really require a certain temperature
to ensure they completely dissolve, " Ms. Mills
said. " This temperature has to be maintained over a certain
period of time to ensure solubilization. "
For certain applications, however, cold-soluble hydrocolloids
can solubilize very quickly in a dough or batter.
If a bakery needs a hydrocolloid for one function,
such as crumb hardness, Ms. Mills said, a cold-soluble
carrageenan can be preferable. However, these types of
hydrocolloids aren't going to work well when multiple
benefits are needed, or in the case of fillings.
Some hydrocolloids like pecGUMS
AND
HYDROCOLLOIDS
CAN IMPROVE
THE STABILITY
IN BAKERY
FORMULATIONS
BECAUSE THEY
STABILIZE THE
AQUA SYSTEMS.
tin are sensitive to changes in pH.
Without the proper pH in the formula,
Ms. Mills said bakers won't
see pectin providing the stability it
typically delivers to fillings.
The mechanical action of the mixer
can also provide a way for bakers
to ensure they are getting the most
out of their gums and hydrocolloids.
One of the major functions of the
mixer is to hydrate ingredients, so
an effective mixing action is going
to be critical for proper hydration
and solubility. But an effective mix
doesn't always mean mixing more
aggressively or for longer.
" Sometimes if you're mixing it too heavily you might
run into issues, but if you're mixing it too lightly, you're
not going to get that hydrocolloid hydrated, " Ms. Mills
said. " You don't want to add a ton of these ingredients
into the formula and only half of it is actually working. "
She recommended studying the batter or dough in a
50 Baking & Snack November 2021 / www.bakingbusiness.com
micro lab to evaluate whether all of the ingredients have
reached their optimal functionality. Sometimes changes
can be made to the mixing process itself to fully hydrate
and dissolve the hydrocolloids and gums, and bakers
find they can use even less in the first place with a more
efficient process.
Getting choosy
There are many hydrocolloid and gum ingredients bakers
can try in their formulations. Some have one function;
others have several. Many of them can work in
tandem with each other, providing a complex web of
benefits. But choosing the right one can be complicated.
" Every bakery application is unique and presents its
own set of challenges, " Ms. Benton said. " For this reason,
it is important to choose a gum or gum system that is
suitable for your specific application. "
Start with the product and whether it's a batter or a
dough. The type of leavening present - yeast or chemical
leavening - is also important. The baker's goal is
also imperative and will focus the search for the right
ingredient or ingredient combination.
" Before making a choice, consider what you want the
gums to do, and if they will work with your other ingredients
and process, " Ms. Benton said.
Whether a baker is aiming for a more stable batter for
particle suspension or added strength to accommodate
the weight of added fiber will narrow the search. Some
bakers might want the added benefit of shelf-life stability,
while for others that may be less important. For
bakers trying to accomplish much with their hydrocolloid
or gum ingredients, they may need more than one,
prompting them to turn to a synergistic combination.
" There are many different hydrocolloids available,
which vary greatly in properties and functionality, " Dr.
Regan said. " Some hydrocolloids can be added in combination
with other hydrocolloids or with other ingredi
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Baking & Snack - November 2021

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