NZ Baking Industry

Innovation

Ethanol leftover could be used in bread, claims US researcher

Bakeryandsnacks.com (08/01/10) reported on the winning poster in the competition at the Institute of Food Technologists (IFT) conference in California. The poster summarised research on the use of dried distillers grain (DDG) in chapathi bread making and concluded that leftover materials from ethanol could be used to make more nutritional flat breads. When ethanol is distilled from corn to use as a fuel additive, it leaves dried distiller’s grain as a residue , which when processed resembles wheat flour. It has potential to be processed into a low-cost flour rich in fibre and protein for use in baked goods. The researchers developed a process of heating, vacuum chamber treatment, grinding and sterilization to produce a product more wholesome than flour. However to be able to blend with another flour, the DDG flour has to be made aroma, taste and texture neutral. Currently only a7 to 20 per cent of the DDG flour can be combined with traditional flour used in bread products. Adding any more of the DDG flour affects the dough system. Although when mixed at the right levels the DDG flour will add significantly to the fibre and protein of tortillas, cookies, noodles and breads. Currently interest from industry to scale up the development of DDG flour is being sought by the researchers. Further work could then be completed to determine an optimal particle size, colour, protein/fibre composition, and increased shelf life for use in cereal and legume-based products as well as the optimal substitution levels in baked products.

Reformulated whey protein is effective egg replacer

Bakeryandsnacks.com (08/01/10) reports on an improved formulation by Arla Food Ingredients of an egg replacement whey protein based ingredient. This ingredient can potentially lead to savings of up to 30 per cent on liquid egg costs for sponge cake manufacturers. The new milk protein, named Nutrilac BK-7900 contributes to a very stable cake batter, leading to low batter density. It can reduce or entirely replaces eggs in a typical sponge recipe with no pre-blending or cooling required. Although whey protein replacement for eggs is not novel, Arla’s approach and products differs from its competitors as they are continually developing protein fractions that can be tailored to specific product applications. With a focus on sponge cakes, Arla has replicated the whipping property of eggs with a recipe mix that includes protein, water and flour. The end result is a sponge cake with a high volume. Eggs are the most expensive ingredient in sponge cake making and with the increase in egg prices, bakers are keen for an alternative ingredient which has the same functionality. Arla promotes Nutrilac BK-7900 as being a suitable replacement.

Egg foam may enhance gluten-free sourdoughs

Bakeryandsnacks.com (04/01/2010) reports that a new report has found egg white foam may boost gluten-free sourdoughs, enhance the structure of the resulting baked goods and extend the range of gluten-free products. The ability of egg white to retain gas and form continuous networks in sourdoughs meant they showed potential as structural builders according to findings published in the Journal of Agricultural and Food Chemistry. Sourdough has already been identified as an ideal gluten-free food due to their flavour and from a structural point of view. The shelf life of the sour dough is also extended due to the strains used as these are anti fungal. According to Packaged Facts, the global market for gluten free foods is reported to be worth $2.6bn by 2012, up from $1.56bn last year. Therefore there are big benefits if new products can be developed. This new study is a joint effort between Turkish and Finnish researchers who investigated how egg white could build foam structures with sourdoughs, as well as looking at how the egg proteins may affect fermentation parameters. Egg white proteins are known to exhibit antimicrobial activity, which is undesirable in sourdough formulations. No effect on the fermentation parameters was observed, said the researchers. “The presence of egg white in sourdough fermentations had no influence on the prolamin hydrolysis or the growth of starter culture, indicating that the peptidase-inhibitory and antimicrobial properties of egg white play no important role in sourdoughs,” they wrote. However there was a more positive conclusion with regards to the foam structures with the researchers stating: “The present study showed that a convenient way to form foams containing both egg white and sourdough was to first whip egg whites into foam and then mix in the fermented sourdough,”. Article: Journal of Agricultural and Food Chemistry Published online ahead of print, doi: 10.1021/jf903228x “Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs” Authors: F. Erem, T. Sontag-Strohm, M. Certel, H. Salovaara, J. Loponen

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