45-2 |
A new glazing agent: The new way to make baked goods more attractive, less sticky and more consistent |
D. P. HUANG, National Starch & Chemical Co., 10 Finderne Ave., Bridgewater, NJ 08807 Bakers and confectioners have always been concerned with providing an attractive appearance for their products. One way to achieve this goal has been to add glaze. However, conventional glazes or washes are associated with several problems. These include added drying time, excessive tack and possible microbial contamination. Furthermore, the sheen achieved with conventional glazes has been limited, particularly when not applied correctly. A new glazing agent based on advanced specialty carbohydrates outscores an egg wash by three to one on sheen using a glossmeter (Hunterlab Model D48-7). Thus, baked goods and confections coated with the new glazing agent exhibit a far greater sheen - five to 10 times more gloss in some cases - than can be achieved with conventional liquids or egg white. Available as a free-flowing powder, the new glazing agent dissolves easily in water and requires very little or no drying time. Once dry, there's no problem with the baked good or confection sticking to the packaging. Benefits of the new glazing agent include cost effectiveness since very low application levels are needed, no microbial issues, no off-flavors, easily transportable, and minimal processing changes to get started. The new glazing agent is recommended for pastries and pie crusts, bread, rolls, buns, croissants, bagels, cookies, crackers, breadsticks, frozen, unbaked, par-bake products, snack products such as pretzels, snack mixes, peanut crackers, and cereal bars, and confections.
Session 45, Ingredients
|