Doughs
Industrialized doughs can contain food raw materials that are more appropriate to industrial use. Ital research demonstrated that, in the sample of 269, fibers are the most used ingredient (34 products use in fillings), followed by starch (12 products), hydrolyzed plant-based protein (9 products) and gluten (8 products).
MAIZE STARCH, POTATO STARCH AND MALTODEXTRIN
In the sample of 269 cakes analyzed in a study conducted by Ital: 4 products use maize starch; 8, modified maize starch; 1, modified manioc starch; 8, potato starch; 12, manioc starch; and 2 maltodextrin.
WHAT ARE and the REASONS to use MAIZE STARCH, POTATO STARCH AND MALTODEXTRIN:
Starch is obtained from vegetable source (corn, manioc, etc.). Starch from underground sources, such as manioc and potato, is also called potato starch. Maltodextrins or soluble corn fibers are as oligosaccharides formed from the maize starch or starch hydrolysis. And the modifies starch has some of its characteristics changed by enzymatic, physical, and chemical processes. These ingredients are used to give texture, appearance ans stability to obtain a thicker and creamy final product.
Notes
Starch and potato starch are complex carbohydrates that plants store as energetic reserve. Therefore, they are source of energy for cells.
WHEAT GLUTEN
In the sample of 269 doughs analyzed in a study conducted by Ital:
- In the doughs: 8 products use gluten.
WHAT IS and the REASONS to use WHEAT GLUTEN:
It is a viscoelastic network constituted by glutenin and gliadin proteins, naturally present in wheat flour, responsible for retaining gases that make the dough to increase the volume, and by the spaghetti texture. Its use can enhance flours with low content of gluten and increase the protein content.
Notes
FIBERS
In a sampling of 269 doughs analyzed in study conducted by Ital:
- In doughs: 10 products use plant-based fibers and 2, collagen fibers.
- In the fillings: 34 products use fibers.
WHAT ARE and the REASONS to use FIBERS:
Plant-based fibers (wheat, chicory, potato, etc.) and collagen fiber, animal protein. Used to contribute with the texture and increase the doughs fibers content.
Notes
Collagen or conjunctive fibers are composed of the collagen protein, giving strength and tensile resistance to tissues.
L-
LYSINE MONOHYDROCHLORIDE
In a sampling of 269 doughs analyzed in study conducted by Ital:
- In doughs: 3 products use L-cysteine monohydrochloride.
WHAT IS and the REASONS to use L-HISTIDINE MONOHYDROCHLORIDE:
Amino acid of six carbons with two groups of amino. Used to enrich cereals and flours and to balance the amino acids profile.
Notes
It is an essential amino acid, that is, is is not synthesized by the body.
FOOD ALCOHOL
In the samples of 269 doughs analyzed in a study conducted by Ital:
- In the doughs: 8 product uses food alcohol.
- In the fillings: 10 products use food alcohol.
WHAT IS and the REASONS to use FOOD ALCOHOL:
Alcohol made of cereals, usually used as ingredient to enhance flavors.
Notes
Food alcohol is widely used in manufacturing essences and flavorings.
PLANT-BASED PROTEIN
In the samples of 269 doughs analyzed in a study conducted by Ital:
- In the doughs: 7 products use soybean protein and 4, corn protein.
- In the seasonings: 9 products use hydrolyzed plant-based protein.
WHAT IS and the REASONS to use PLANT-BASED PROTEINS:
Proteins obtained from vegetable sources (soybean, corn, etc) found in the isolated or concentrated form, used to increase the protein content and to enable the emulsion formation.
]Notes
In the last years, plant-based protein concentrates are being used to replace animal source proteins or products.
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