National Starch Tackles Textural Challenges in Baked Goods

BRIDGEWATER, N.J.National Starch Food Innovation released a white paper titled Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences."

"There's a growing movement toward healthy products and bakery items with 'clean-label' credentials," says  the white papers author, Alejandro J. Perez-Gonzalez, Senior Associate, Systems Design & Measurement. Consumers are reading ingredient statements, and avoiding products whose labels list lots of chemical-sounding ingredient names. They are seeking out baked goods with lower fat, lower calories, whole grains, and gluten-free ingredients."

Each of these categories presents significant textural challenges to food formulators. When fat and calories are reduced, important sensory properties, such as mouthcoating are compromised. Whole grains and fiber absorb more water than traditional ingredients, creating manufacturing and textural problems. The most common gluten free flour substitutes, such as tapioca and rice flours impart an unappealing gritty texture when compared with wheat flour.

 The company addresses these textural challenges using a systematic approach that includes use of systematic sensory analysis tools and its proprietary DIAL-IN® texture mapping technology. 

Click here to download the white paper.