Gums muffins
Gums and hydrocolloids are key to increasing stability in baked goods. 
 

Making smart choices
The first step in selecting the proper gum or hydrocolloid involves understanding their basic functions.

“It’s all around the gelling or thickening — the binding water — perhaps lowering the water activity through that bound water,” said Brigham Sikora, director of R.&D. applications, bakery group, Kerry Ingredients. “As you’re binding water, you’re able to slow moisture migration, or slow the movement of water from in the product to out of it, which can help achieve a softer finished baked good.”

The bottom line is, certain gums perform better in certain applications because the product characteristics have specific qualities that one gum can relate to better than the next, said Marissa Stubbs, account manager, bakery, Agropur Ingredients – Custom Solutions.

“Each gum has a set of functions and roles it plays in a finished product, and every gum is different,” she said. “You have to make sure you’re playing to the strengths of the one you choose.”

Knowing how to hit the right blend doesn’t have to be second nature to a formulator; many suppliers have dedicated staff who can help. At TIC Gums, now part of the Ingredion group of companies, “Gum Gurus” are food scientists who specialize in hydrocolloids. Gum Gurus often collaborate with their customers to clearly define the stabilization requirements and textural attributes they’re looking for.

To make the best choice, a baker should first consider the particular application; that will dictate the necessary functionality. Once that can be determined, the baker will have a clearer grasp of the type of gum or hydrocolloid to seek out.

For example, a finished cookie application might require a gum that functions quite differently from one used for a freeze-and-thaw or gluten-free alternative. A combination of xanthan and guar can help with ice crystal formation, Mr. Sikora said.

“I’ve used those in cookie dough puck applications to lower water activity,” he noted. “They work well for anything frozen and thawed.”

Comprehending the synergies between various gums goes a long way in choosing which ones to use together.

“One gum might work to a certain amount, and then it kind of plateaus,” Mr. Sikora explained. “Combining the right two together can synergistically create a better product than one alone at a higher percentage.”

It’s also important to stay cognizant of how gums interact with other ingredients, Ms. Stubbs cautioned.

“Some hydrocolloids don’t get along with milk or the amino acids found in proteins,” she said.

One vital ingredient to consider is water. Don’t overlook its relationship with the gums.

“Water is critical when it comes to utilizing hydrocolloids in baked goods,” said Lauren Schleicher, food scientist, TIC Gums. “If you’re looking to add hydrocolloids into a balanced formulation that did not previously contain any gums, it’s important to add at least 5 to 10 parts additional water for every part of gum added. This will ensure the gum is properly hydrated.”

Of course, the exact amount will vary depending on the specific application.

“If additional water is not included, there could be a negative effect on the finished product,” she cautioned. Additionally, the water content of ingredients such as eggs and butter must be considered.

The flour-gum relationship is another that formulators must remember.

“Sometimes you need to adjust your flour a bit,” Mr. Sikora advised. “You may go down a little in flour as you’re going up on gums.”

Additionally, keep in mind the role water plays in this little love triangle.

“Not properly hydrating the flour will cause issues, so you need to have enough water for the gum to bind to and have enough that you’re hydrating the flour,” he added.

In cookie applications, an imbalanced ratio can affect the diameter and height of the finished cookie.

Ms. Schleicher advised formulators to go back to the beginning before jumping into choosing gums; this is where Gum Gurus can help.

“It’s important for us to have an understanding of your formulation,” she said. “Discuss any issues you may have regarding the current formulation and the targets for the future. That gives us the full picture to help select the proper hydrocolloid to fit that system.”