The US firm has developed an enzyme-treated modified potato starch PenNovo 00 that can be used in a wide range of gluten-free bakery applications such as breads, muffins, bagels, pancakes, cookies and cakes.
The non-GMO, kosher starch can also be used as a coating to replace dextrin and improve texture in fried meats and vegetables.
“The key selling point of the starch in the bakery industry is the ability to replace egg white for cost advantages and for non-allergenic benefits within the gluten-free market,” Steve Smith, R&D manager at Penford Ingredients told BakeryandSnacks.com.
“PenNovo 00 will provide bakers a cost effective alternative to egg wash while still maintaining a shiny and gloss appearance during the baking process. And this new starch will equip gluten-free formulators using egg whites in their baked goods to improve volume and moisture retention. It is also a non-allergenic solution which is ideal for allergen-free products,” Smith said.
Challenges in gluten-free
Penford’s senior R&D manager, Dr Ibrahim Abbas, explained that gluten-free formulators are faced with additional challenges to simply replacing wheat and gluten.
“Since volume enhancement continues to be a challenge when working with gluten-free flours, formulators use egg or components to improve rise and structure,” Abbas said.
However, he noted that there is increasing pressure for gluten-free products to also be free from other allergens like soy, milk and egg.
The senior R&D manager said PenNovo 00 enables an allergen-free product with improved baked goods volume.
Penford claims the enzyme-treated starch can increase volumes by up to 25%.
Egg replacement options
Last year in July, Penford launched another egg replacer PenTech NG comprised of starches and non-starch ingredients to replace whole eggs and egg yolks in formulations.
The starch-based egg replacer was developed to cater to allergen reduction and also fat replacement amid a soaring, lucrative ‘better-for-you’ US market. See HERE .