ADVANCED DOUGH CONDITIONERS
Corbion, Lenexa, KS, has been working to create robust, functional dough improvers, ranging from complete multipurpose improvers to customizable, segmented components. The company offers traditional dough conditioner solutions, such as emulsifiers, as well as a line of Pristine clean-label dough conditioners.
“Dough conditioners offer a domino effect of benefits that improve the overall appearance and give baked goods premium eating qualities,” says Kathy Sargent, director of global market strategy, Corbion. “For example, they help improve the process tolerance, which in turn reduces cripples. By improving processing and dough properties, they can also improve machinability and result in better throughput. Each of these benefits results in greater efficiency and cost-effectiveness for bakers.” Corbion’s line of dough conditioners works on a wide range of bakery applications, including bread, rolls, tortillas, and sweet goods.
Fiberstar Inc., River Falls, WI, offers Citri-Fi, a natural citrus fiber with a clean label declaration. It is used as a dough conditioner due to its high water-holding and oil-binding properties. “Some of the common ingredients Citri-Fi can replace is emulsifiers such as mono- and diglycerides and saturated fats, which help keep bakery products soft and maintain freshness over time,” notes Brock Lundberg, Ph.D., president, R&D and applications. “Because there are many benefits when incorporating Citri-Fi into baked goods, including moisture retention, improved emulsification, and stabilization of water and oil through challenging conditions, the freshness and shelf life of the baked good can be maintained.”
Some additional benefits of using Citri-Fi in baked goods include: