Baking Ingredients | Baking Improver
Gums and hydrocolloids are used to create texture. These are substances that are added to foods to emulsify and create interesting mouthfeel and diversity in texture.
Along with the increased interest in gums and hydrocolloids for texture modification, there is a growing skepticism to use chemicals in the kitchen.
Gums and hydrocolloids such as Agar-Agar, CMC or Carrageenan are used in bread improvers for frozen dough. At the end of this chapter, there is a section dedicated to the use of hydrocolloids in bread improvers. This chapter however is still under construction. First, we will discuss each hydrocolloid separately.
It is obvious that this kind of substances can be used in the bakery as well. They can be used for:
- Shelf-life extension of cakes and bread
- To control batter consistency
- Fat replacers
- Improve dough stability
- Reduce staling
Cake icings, Tart fillings, Bread dough, cake glaze
- Water-based (for wrapped and unwrapped baked goods). Boil agar (0.35%) in sugar-water solution, then add this mixture to the icing sugar. Apply icing hot at 50-60°C.
- Fat-based (for cakes). Dry blend agar (0.5%) with salt, emulsifiers, dextrose, starch and sugar, mix into creamed fat-based cake icing and heat the entire mixture to 48 °C while mixing.
- Suspend agar (200 grams) in cold water, add 10 fruit pulp (10 Kg) and sugar (10 Kg). Boil for 10-15 minutes.
- 0.5 to 1.0% agar is used depending upon the amount of sugar needed. Agar increases the viscosity of the glaze, increases its adhesion to the doughnut, its quicker setting and flexibility and reduces chipping and cracking. Agar prevents the glaze from melting.
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