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Applications > Bakery > BREADS
Breads
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
| |
Glucono-Delta-Lactone or GDL is a slow release acid that converts into Gluconic
acid. Gluconic acid will react with sodium carbonate to release
carbon dioxide and therefore provide leavening. |
| Antioxidants |
| |
Ascorbic acid is commonly used
to help develop the gluten-gluten network. |
| Bulking agents |
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Several bulking ingredients are
available for bread products, including Polydextrose and
Citrus Fibre.
CJ Corp Polydextrose is
a bland bulking agent with virtually no sweetness and reduced
calorific content,
which can be added to bakery products.
Fibresol-2 is a unique,
low viscosity fibre that is highly soluble, yet contributes
very little to taste or texture. This resistant maltodextrin
will readily disperse and dissolve in water to form clear
transparent solutions. It is very stable, yet contributes
significantly to the analytical fibre content of products.
In
addition, Fibresol-2 helps promote healthy
gut bacteria and good intestinal and overall health.
Fibresol-2, manufactured
by ADM for Matsutani
Japan, is available ex-stock.
Herbafood Ingredients Herbacel
AQ Plus Citrus Fibre is a high viscosity fibre with
excellent water binding capability, that can be used to increase
fibre
content. |
| Colours |
| |
The products in the Felix
Koch Offenbach (FKO) Caramelised
Sugar range
provide varying degrees of caramel colour and flavour, from
mild caramel, right through to the dark bitter 75/760-02. |
| Dehydrated
products |
| |
Tro-Kost offers
a range of dehydrated herbs and vegetable pieces which can
provide colour and texture to the appearance of baked products. |
| Emulsifiers |
| Emulsifiers are primarily used
to provide either crumb softness (retarding staling),
or to strengthen the dough. |
ADM Lecithins provide
excellent tin release. The ADM
Ultralec P powdered lecithin can also provide crumb
softening.
Palsgaard offers
a wide range of emulsifiers for bread applications including mono-
and diglycerides, distilled monoglycerides, SSL, CSLDatem,
and many other emulsifiers in various forms.
 Please contact
us for more information. |
| Gums
and hydrocolloids |
| |
FMC
BioPolymer Viscarin XP3480 Carrageenan
can help improve frozen dough volume.
Herbstreith
and Fox Pectins can be used
to provide additional fibre without adversely
affecting the stickiness of the dough.
ADM Xanthan can provide batter aeration and moisture retention,
particularly in gluten-free breads.
Click
here for a gluten-free bread formulation  |
| Minerals |
| Bread offers an excellent opportunity
to provide additional minerals to a diet. |
HWL has a wide range of minerals
including the main mineral categories such as calcium,
iron, magnesium, zinc and copper.
For example;
Kirsch Pharma Calcium
Carbonate is a fine powdered material suitable for inclusion
in dairy beverages.
Jost Chemicals Calcium
Citrate is
a fine powdered material, with low levels of aluminium, suited
to specialty mineral applications.
Please
contact us for more information. |
| Preservatives |
| |
Potassium sorbate is
often used to prevent yeast and mould growth in toppings.
Potassium sorbate loses effectiveness if the pH is greater
than 6.5.
Calcium
Propionate is
also widely used in yeast-leavened baked products. Calcium
Propionate will retard mould growth without adversely affecting
the growth of bakers yeast. |
| Sweeteners |
| |
ADM
Clintose Dextrose can provide assistance
with extra browning of the crusts during baking. |
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