Moisture management in bakery products affects softness, resilience and how texture changes during storage. The formulation challenge is to retain enough water in the matrix to support the intended eating quality without creating a sticky dough or an overly moist finished product.
What can we help you achieve?
Moisture control
Better moisture management helps bakery products stay soft and pleasant to eat while maintaining structure.
Improved texture
Better texture control can deliver a consistent bite from piece to piece.
Our Recommended Ingredient Solution
OryzaGEL
This ingredient can provide texture and structure building and binding and water management in this formulation. Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
