| 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 |
 |
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.
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. |
| Gums
and hydrocolloids |
| |
Herbstreith
and Fox Pectins can be used
to provide additional fibre without adversely
affecting the stickiness of the dough.
Xanthan can provide batter aeration and moisture retention,
particularly in gluten-free breads. |
| Minerals |
| Bread offers an excellent opportunity
to provide additional minerals to a diet. |
HWA has a wide range of minerals
including the main mineral categories such as calcium,
iron, magnesium, zinc and copper.
For example;
Calcium
Carbonate is a fine powdered material suitable for inclusion
in dairy beverages.
Calcium
Citrate is
a fine powdered material, with low levels of aluminium, suited
to specialty mineral applications.
 Please
contact us for more information. |
| Nutrient
Premixes |
| |
Watson Sol-U-pak™ delivers
nutritional formulations in one hot or cold water soluble
pack, making nutrient additions to batches easy
and consistent. |
| 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. |
| Soluble
Films |
| |
Watson’s range of water and heat soluble, coloured and
flavoured films are an ideal way to enhance baked goods,
provided
the flavour and colour in a scroll or adding a glaze
to a loaf of bread. |
 |
|
