Minding the process
It’s not just the formula that needs consideration. The overall process comes into play, too.
“Processing is very important to the hydrocolloid functionality,” Ms. Schleicher said. “Parameters such as mixing, proof time, bake time and temperature can all affect which gum solution will be the best fit.”
Consider yeast-raised foods.
“In these, certain hydrocolloids can be quite effective at increasing the volume of baked goods.” Mr. Boutte said. “In particular, ionic hydrocolloids are effective at improving volume, and that can be quite useful in processing clean label formulations.”
For Mr. Sikora, it comes back to water, especially in terms of mixing.
“The mixers you have in the plant are different from the ones in the lab, so it may mix differently,” he said, advising that some minor water adjustments might be necessary when scaling up.
Batter viscosity is also a critical factor in processing.
“A commercial cake producer requires a consistent batter viscosity, which is critical to product quality and ease of manufacturing,” Mr. Schute said. “A batter that is too thin can result in an inconsistent cake crumb, whereas a batter that is too thick is more difficult to handle in terms of pumping and depositing.”
Mr. Schute suggested that cellulose gum achieves the right batter ¬consistency on its own; otherwise, combinations such as xanthan and guar can help tolerate process fluctuations like temperature or mixing changes.
In commercial baking, it’s not so much the process itself but how the gum or hydrocolloid is treated, Ms. Stubbs said. It must be introduced at the proper time and with the proper hydration to avoid undesirable characteristics.
“Hydrocolloids can clump very easily,” she noted.
Bakers should not only think about how the process can affect hydrocolloids but also what they can bring to the process.
“Hydrocolloids help enhance the flexibility of tortillas and flatbreads, which is critical for those products,” Ms. Schleicher noted. TIC Gums offers gums and hydrocolloids that can improve the machinability of tortillas.
Functioning inside and out
It’s not just about what gums do for the product but also what can go on the outside of the package, too.
“In addition to moisture control and added machinability and flexibility, gums can also serve as sources of fiber, especially soluble fiber,” Ms. Schleicher said.
From the labeling point of view, certain hydrocolloids can be considered fiber, Mr. Boutte noted. While the fiber content might not be enough to make a difference, the pending changes to labeling regulations might change all that.
“Pectin, guar gum, locust bean gum and hydroxypropyl methylcellulose are considered fiber under pending legislation,” he pointed out.
Kerry Ingredients offers an acacia gum, which it recently rolled out for bakery applications, that can help with fiber claims.
“You could get the fiber claim if you’re adding the correct amount, depending on what kind of fiber claim you want to add,” Mr. Sikora said.
When considering the label, it’s worth noting what certain gums can bring to clean labels.
“In some cases, clean label initiatives have limited the ingredient choices available, and hydrocolloids can be used to fill that functionality gap,” Mr. Boutte said.
In all, when they’re doing their job right (and playing nice with one another), gums and hydrocolloids’ gelling and thickening properties can modify texture and provide necessary stability for commercial baked foods.
