Baking&Snack - November 2012 - 61
TRENDS
FORMULATION
EQUIPMENT
OPERATIONS
SPECIAL REPORT
Sometimes it helps to match the starch source with the formulation’s flour source. “Native corn and wheat starch are the most similar,” observed Joe Carmosino, technical director, Manildra Group USA, Shawnee Mission, KS. The company offers Gemstar 100 native, Gemgel pregelatinized and Gemstar 20004000 modified wheat starches. “In many applications, wheat and corn starches can be used interchangeably without negatively impacting the final product, but not in all,” Mr. Carmosino said. “Some baked products require the superior whiteness, soft texture or flavor of wheat starch in their mix to achieve a suitable finished product.” Native starches also differ in how they thicken and texturize fillings, toppings and glazes. “The high level of amylose in native pea starch is a plus, given its excellent gelling properties,” Mr. Festejo said. “Different starches can also enhance shear resistance, as well as acid and heat stability in varying degrees.” There’s a taste factor involved, too. “Some starches can contribute a cereal note when cooked. Potato and tapioca starches possess less flavor and are used in more delicately flavored products,” Mr. Festejo said. “If one is using a grain-based starch, typically salt is added to mask the flavor that can come with it. Use of a potato or tapioca starch can help reduce the amount of salt.” Native starches must be cooked to get their full benefits. “This requires critical process controls because there is often a narrow range of tolerance between undercooked and overcooked,” Dr. Jaundoo said. “The functionality of native starches is also affected by processing conditions such as mixing, shear, pH and baking time and temperature.” Other ingredients may change the performance of native starches, Dr. Jaundoo added. “With sugar and fruits, pH conditions will affect
adversely the thickening power of native starches,” he said.
Modified starches
Modified starches are made by chemically treating native starches to change
their properties, typically through hydrolyzing bonds or crosslinking parts of the starch molecule, thus shortening or lengthening its chain length. Bakery formulations gain benefits through use of modified starches.
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For more information, see Page 113
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November 2012 / Baking & Snack / 61
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Baking&Snack - November 2012
Table of Contents for the Digital Edition of Baking&Snack - November 2012
Baking&Snack - November 2012
Table of Contents
Table of Contents
Editorial - An ounce of preparation
Newsfront - Hostess to close five bakeries
Mondelez International successfully spins off
Industry unites to launch online resource
In Brief
Contest crowns best raisin breads
Snyder’s-Lance, Inventure complete distribution agreement
AACCI honors AIB’s Olewnik
Farm to Market Bread opens new bakery
News People
In Memoriam
Gold Standard Baking - Seizing Golden Opportunities
Baking for Food Service - Solutions for Institutions
Chocolate - Chocolate's Healthy Boost
Sustaining cocoa for the future
Learning from retail sales
Starch - Just Add Starch
Considering 2012 corn
Ingredient App - A Fighting Chance
R&D Perspective - The Other Dairy Choice
Innovation Q&A - Front of the Pack
Freezing Systems - A Continuous Cold Front
Keeping it clean
Icing and Glazing - Finishing Touches
Preventing icing buildup
Fleet Management - Daily Deliveries
Improving customer service
Case Study - Encouraging Entrepreneurship
International Construction Q&A - Building in Developing Nations
Industry Images - TIA takes on trends
Events
Innovations
Products & Packagaing
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - November 2012 - Baking&Snack - November 2012
Baking&Snack - November 2012 - 2
Baking&Snack - November 2012 - 3
Baking&Snack - November 2012 - 4
Baking&Snack - November 2012 - 5
Baking&Snack - November 2012 - 6
Baking&Snack - November 2012 - 7
Baking&Snack - November 2012 - 8
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - 10
Baking&Snack - November 2012 - Table of Contents
Baking&Snack - November 2012 - Editorial - An ounce of preparation
Baking&Snack - November 2012 - 13
Baking&Snack - November 2012 - Mondelez International successfully spins off
Baking&Snack - November 2012 - Contest crowns best raisin breads
Baking&Snack - November 2012 - 16
Baking&Snack - November 2012 - 17
Baking&Snack - November 2012 - Farm to Market Bread opens new bakery
Baking&Snack - November 2012 - 19
Baking&Snack - November 2012 - In Memoriam
Baking&Snack - November 2012 - 21
Baking&Snack - November 2012 - Gold Standard Baking - Seizing Golden Opportunities
Baking&Snack - November 2012 - 23
Baking&Snack - November 2012 - 24
Baking&Snack - November 2012 - 25
Baking&Snack - November 2012 - 26
Baking&Snack - November 2012 - 27
Baking&Snack - November 2012 - 28
Baking&Snack - November 2012 - 29
Baking&Snack - November 2012 - 30
Baking&Snack - November 2012 - 31
Baking&Snack - November 2012 - 32
Baking&Snack - November 2012 - Baking for Food Service - Solutions for Institutions
Baking&Snack - November 2012 - 34
Baking&Snack - November 2012 - 35
Baking&Snack - November 2012 - 36
Baking&Snack - November 2012 - 37
Baking&Snack - November 2012 - 38
Baking&Snack - November 2012 - 39
Baking&Snack - November 2012 - 40
Baking&Snack - November 2012 - 41
Baking&Snack - November 2012 - 42
Baking&Snack - November 2012 - Chocolate - Chocolate's Healthy Boost
Baking&Snack - November 2012 - Sustaining cocoa for the future
Baking&Snack - November 2012 - 45
Baking&Snack - November 2012 - 46
Baking&Snack - November 2012 - 47
Baking&Snack - November 2012 - 48
Baking&Snack - November 2012 - 49
Baking&Snack - November 2012 - 50
Baking&Snack - November 2012 - 51
Baking&Snack - November 2012 - Learning from retail sales
Baking&Snack - November 2012 - 53
Baking&Snack - November 2012 - 54
Baking&Snack - November 2012 - Starch - Just Add Starch
Baking&Snack - November 2012 - Considering 2012 corn
Baking&Snack - November 2012 - 57
Baking&Snack - November 2012 - 58
Baking&Snack - November 2012 - 59
Baking&Snack - November 2012 - 60
Baking&Snack - November 2012 - 61
Baking&Snack - November 2012 - 62
Baking&Snack - November 2012 - 63
Baking&Snack - November 2012 - 64
Baking&Snack - November 2012 - Ingredient App - A Fighting Chance
Baking&Snack - November 2012 - 66
Baking&Snack - November 2012 - R&D Perspective - The Other Dairy Choice
Baking&Snack - November 2012 - 68
Baking&Snack - November 2012 - Innovation Q&A - Front of the Pack
Baking&Snack - November 2012 - 70
Baking&Snack - November 2012 - 71
Baking&Snack - November 2012 - 72
Baking&Snack - November 2012 - Freezing Systems - A Continuous Cold Front
Baking&Snack - November 2012 - 74
Baking&Snack - November 2012 - Keeping it clean
Baking&Snack - November 2012 - 76
Baking&Snack - November 2012 - 77
Baking&Snack - November 2012 - 78
Baking&Snack - November 2012 - Icing and Glazing - Finishing Touches
Baking&Snack - November 2012 - 80
Baking&Snack - November 2012 - Preventing icing buildup
Baking&Snack - November 2012 - 82
Baking&Snack - November 2012 - 83
Baking&Snack - November 2012 - 84
Baking&Snack - November 2012 - Fleet Management - Daily Deliveries
Baking&Snack - November 2012 - Improving customer service
Baking&Snack - November 2012 - 87
Baking&Snack - November 2012 - 88
Baking&Snack - November 2012 - 89
Baking&Snack - November 2012 - Case Study - Encouraging Entrepreneurship
Baking&Snack - November 2012 - 91
Baking&Snack - November 2012 - 92
Baking&Snack - November 2012 - International Construction Q&A - Building in Developing Nations
Baking&Snack - November 2012 - 94
Baking&Snack - November 2012 - 95
Baking&Snack - November 2012 - 96
Baking&Snack - November 2012 - Industry Images - TIA takes on trends
Baking&Snack - November 2012 - 98
Baking&Snack - November 2012 - Events
Baking&Snack - November 2012 - Innovations
Baking&Snack - November 2012 - 101
Baking&Snack - November 2012 - 102
Baking&Snack - November 2012 - Products & Packagaing
Baking&Snack - November 2012 - Patents
Baking&Snack - November 2012 - New on the Shelf
Baking&Snack - November 2012 - 106
Baking&Snack - November 2012 - Marketplace
Baking&Snack - November 2012 - 108
Baking&Snack - November 2012 - 109
Baking&Snack - November 2012 - 110
Baking&Snack - November 2012 - 111
Baking&Snack - November 2012 - 112
Baking&Snack - November 2012 - Ad Index
Baking&Snack - November 2012 - New Product Spotlight
Baking&Snack - November 2012 - 115
Baking&Snack - November 2012 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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