Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Emulsifiers in bread making

Fat replacement in soft dough biscuits : Its implications on dough rheology and biscuit quality

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

Pound cake was made using maltodextrin to achieve fat reduction levels of up to 80%, with or without the addition of emulsifiers (glycerol monostearate (GMS) and sodium stearoyl lactylate (SSL)), and effects on cake batter viscosity and final cake quality were determined. Fat substitution with equal quantities of maltodextrin significantly reduced cake batter viscosity and resulted in firmer, flatter cakes with reduced vol. Batter viscosity could be increased and cake quality improved by using lower concn. of maltodextrin. Further studies carried out using cake formulations containing 80% less fat and 10% added maltodextrin showed that addition of 0.5% SSL improved cake batter viscosity, but had little influence on cake texture or vol. Addition of 0.5% GMS produced cake with superior vol., despite having relatively little effect on batter viscosity.

Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes.

The industrialization of the food processing industry, including baked goods, was the result of consumers demanding high quality, convenience, longer shelf-life, easier storage conditions and high appeal to sight, touch, taste and smell. Other socioeconomic factors such as increased disposable income, need to save time and effort, access to food stuff at any time and portionability have also been factors. New trends such as more natural, healthier (saturated vs. unsaturated fats, animal vs. vegetable fats, low cholesterol), more nutritious, environmentally friendly, freshness, lower fat content, high fiber, reduced level of refined sugar, microwavable products, no bromate, clean label and low sodium are just examples of what consumers are demanding. The healthy food market products in the US are worth $30 billion and increasing by 6% annually; the reduced fat and caloric foods and beverages represent 70% of this market (Osnabrugge, 1988). To meet the above demands, the food product development and baking scientists and technologists are forced to use functional food additives such as gums, modified starches, enzyme and enzyme-treated protein, fat replacers, microglobular protein emulsifiers and many others to achieve their goals. The consumption of food additives is forecast to grow by 5.8% annually between 1988 and 1995; surfactants represent 16.6% of the total food additive consumption in 1988. In the US the consumption of surfactants was 103 million kg and expected to grow to 136 million kg (annual growth rate of 4.9%).

J. G. Ponte

Papers

Emulsifiers in baking