E number reduction
So in the
world of declaration we do need to ask ourselves is it the ingredient we don’t
want to be in there, is it due to way it is produced (chemically/ not sustainable)
or are we in principle OK, but not with the accompanying E-number? If the
latter is the case there might be options coming from fermentation and
distillation activities: propionic acid is for example a product coming from
fermentation, so in theory a fermented flour (which is still declared as flour)
can be richer in propionic acid, allowing you to reduce Calciumpropionate (with
E282), without compromising on the result.
In flour, a
lot is possible:
protein fractions can be classified and selected and applied in specialty
flours or starches are selected on molecular weight by which we can influence
product stability and pore structures. By pregelatinizing we can influence the
binding properties if we select on the type of flour we use for this mechanical
treatment. With this we can create instant binding and sometimes a weak gel
(good for stabilising inclusions) or improve expansion and stability during
baking. By looking at these functionalities a lesser need for hydrocolloids and
potentially as well leavening might be feasible.
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