date:May 11, 2016
quality during storage; and are a fiber source. Guar and xanthan gums are examples of hydrocolloids often used in baking.
Enzyme and hydrocolloid systems can help achieve the consumer-desired clean label in baked goods, along with the retailers need for longer shelflife.
Clean Ideas to Stay Fresh in Bread and Cake Applications, Lariza Lopez de Leon, RD specialist, Caldic Canada, 905-812-7300, llopezdeleon@caldic.ca; and Gladys Lee, RD specialist, Caldic Canada, 905-812-7300, glee@caldic.ca
Summa