Optimum texture and shelf life in baked goods

Benefits of using modified starches in industry

Modified starches can improve the texture of baked products in several ways:

• softness: They provide a smooth, creamy texture to cakes, pies, and cookies.
• Spongy: It allows for better aeration of the dough, resulting in lighter, more fluffy products.
• Chewing: They provide the chewy texture needed in products such as bread and pastries.

They also extend the shelf life of baked goods by:

• Delay stink: They prolong the freshness and flavor of the product.
• Humidity control: They prevent hardening and loss of moisture.
• Inhibiting microbial growth: They help in maintaining the quality of the product for a longer period.

Practical applications

The trend towards the use of modified starches reflects a broader focus on searching for ingredients that not only improve the properties of the final product, but are also safe and sustainable, and in this sense, are being explored in:

• the bread: They are used to improve the texture and volume of bread, as well as to extend its shelf life.
• cake shop: It allows you to get lighter and more delicate cakes with a smooth and creamy texture.
• biscuit: They provide a crunchy texture and greater resistance to breakage.
• Frozen products: It helps maintain the texture and quality of baked goods after freezing and thawing.

Continuing research and development in this field promises further progress, enhancing the role of these starches as a fundamental pillar of food innovation.