Reducing the fat content in shortcrust pastry often creates a tough, unpalatable product, because fat is usually used to coat flour, creating a crisp, melt-in-the-mouth texture.
Preventing shrinkage, improving texture
However, Simon Adderley, senior sales manager for National Starch Food Innovation, said the film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley overcame this issue. The former relaxed the dough, preventing shrinkage and creating a non-sticky dough which is easily handled, and Sustagrain delivered improved snap and texture contrast and enabled a clean label declaration of ‘wholegrain barley flour’.
“Growing concern related to high levels of fat intake is driving consumers to look for healthier options,” said Adderley. “ N-Dulge FR and Sustagrain offer food manufacturers an effective solution. These cost-efficient functional ingredients help develop reduced fat, shortcrust pastry formulations without compromising the taste, texture and mouthfeel of the finished products.”
By combining low dose in-use with reduced levels of expensive bakery fats, N-Dulge FR starch and dextrin and Sustagrain wholegrain barley could also help manufacturers to cut recipe cost, he added.
At the same time, they enabled them to maintain comparable taste, textural and sensory qualities to fat-rich alternatives.
