Leavening optimization is of paramount importance in the baking industry. Bartek Ingredients, Stoney Creek, Ontario, recently launched two unique, proprietary ingredient systems: Upscale and Uphold. Both are patent-pending ingredient technologies based on fumaric acid and designed to deliver high-quality breads that enhance shelf life, porosity, sensory characteristics, and the overall eating experience for the consumer while improving volume.
“One of the main challenges faced by bakers today is making yeast leavening more efficient by optimizing the overall development of cell structure (porosity) and volume development while balancing overall bread quality,” says Alejandro J. Perez-Gonzalez, lead technical advisor, bakery innovation, Bartek Ingredients. “Uphold and Upscale both modify dough properties, allowing for increased dough absorption, as well as decreased/reduced mix time.”
Both of these changes can bring about significant reductions in ingredient cost-in-use in the dough formula, as well as improved throughput and efficiencies through the bakery process, says Mohammad Emami, senior product manager, Bartek Ingredients.
“Upscale can be beneficial when either preferment or straight-dough processes are used, and it improves porosity and flavor of straight-dough products to more closely resemble those made with preferments,” says Perez-Gonzalez. “This can enable bakeries to implement artisan bread production, when faced with the processing and throughput challenges of long processes like preferment. This is crucial with transitioning these products from old-style, hand-crafted operations that utilize only minimal ingredients to more-efficient production settings that require more-robust formulas to meet the needs of retail customers. Besides optimizing shelf life, Uphold helps to achieve better volume and product softness, improving overall product quality and consistency.”