Applications of Modified Starch in Baking Industry
Excellent Solubility and Dispersibility
Superior Heat Stability
Enhanced Viscosity Control
Excellent Moisture Retention
Improved Freeze-Thaw Stability
Applications of Modified Starch in Baking Industry
What is Modified Starch?
Comprehensive Overview of Modified Starch
Modified starch refers to starch products that have been processed and treated through physical, chemical, or enzymatic methods to impart new functional properties that natural starch lacks. Based on different modification methods, modified starch can be categorized into various types: Physically modified starch (including pregelatinized starch produced through thermal treatment and microwave processing), Chemically modified starch (including esterified starch, etherified starch, cross-linked starch, and oxidized starch), and Enzymatically modified starch (produced through specific enzymatic hydrolysis or synthesis processes).
Modified starch retains the basic glucose units of natural starch while introducing new functional groups or changing glycosidic bond connections through different modification methods, endowing it with special performance characteristics.
Its main components include various modified glucose units with enhanced functional properties. Modified starch possesses excellent solubility and dispersibility, superior heat stability, enhanced viscosity control, excellent moisture retention, improved freeze-thaw stability, and anti-aging properties.
Health Benefits
Low Calorie Properties
Certain types of modified starch (such as resistant starch) possess low digestibility with low caloric value, making them suitable for weight control and healthy diet populations.
Improved Digestion
As dietary fiber,some modified starch can promote intestinal peristalsis, helping to relieve constipation.
Blood Sugar Regulation
Modified starch can delay starch degradation and glucose absorption, helping to control postprandial blood glucose levels, making it suitable for diabetics.
Nutritional Fortification
Modified starch can partially replace flour, reducing gluten content in products, making them suitable for gluten-free diet populations.
Enhanced Satiety
Modified starch absorbs water and expands in the digestive tract, increasing satiety and helping to control food intake.
Application Advantages
Improved Product Texture
Modified starch can significantly improve dough texture, making products softer and more delicate. By interacting with flour proteins and moisture, it makes dough more flexible and enhances the mouthfeel of baked goods.
Enhanced Moisture Retention and Stability
Modified starch can improve the moisture retention of baked goods, extending their shelf life. During the baking process, due to moisture evaporation, many baked goods may become dry or lose moistness. By using modified starch, moisture in products can be better retained.
Improved Product Volume and Fluffiness
The use of modified starch can enhance dough leavening, allowing baked goods to form ideal structure and volume during baking, ensuring soft texture and large product volume.
Improved Product Appearance and Texture Stability
Modified starch can help products maintain more stable appearance and texture. By increasing dough viscosity and stability, it ensures food products are less likely to deform or crack during baking.
Reduced Fat and Sugar Usage
Amidst health-conscious trends, modified starch can replace some fat or sugar, reducing food calories while maintaining product texture and mouthfeel.
Application in Gluten-Free and Healthy Baking
In gluten-free baked goods, modified starch can replace wheat gluten, providing gluten-like structure and texture, giving gluten-free products mouthfeel close to traditional bread.
Real-World Applications
Product Information
Brand: Meet All | Company: Meet All Supermarket
Easy to use and social media friendly crackers incorporating black grain ingredients to create a "Black Gold" concept, aligning with consumer health perceptions of black foods.
Key Ingredients
Modified Starch Value
Texture Improvement: Acetylated distarch phosphate improves cracker texture, making them more crisp while maintaining certain toughness and preventing excessive breakage.
Enhanced Stability: Modified starch improves dough workability and stability, ensuring crackers maintain shape without deforming or cracking during baking.
Extended Shelf Life: Modified starch's moisture retention properties effectively delay cracker staling, maintaining crisp texture during storage.
Product Information
Brand: Oggs | Company: Alternative Foods London
Vegan hand-finished afternoon tea cakes using plant-based ingredients like pea milk concentrate and aquafaba, completely free of animal ingredients with eco-friendly packaging.
Key Ingredients
Modified Starch Value
Vegan Product Optimization: In vegan cakes, modified starch can partially replace gluten function, providing gluten-like structural support, giving products good texture and stability.
Improved Moisture Retention: Modified starch can increase cake moisture retention, preventing product dryness and extending shelf life.
Enhanced Stability: Modified starch can improve dough stability, ensuring hand-finished cakes maintain structural integrity during transport and storage.
Product Information
Brand: Kathi | Company: Kathi Rainer Thiele
Convenient premix baking mix with eco-friendly packaging, allowing consumers to easily produce high-quality apple-cinnamon muffins at home with classic flavor combination.
Key Ingredients
Modified Starch Value
Premix Stability: In baking mixes, modified potato starch can improve ingredient stability, ensuring products maintain consistent quality during storage.
Texture Improvement: Modified starch can improve muffin texture, making them softer and moister, enhancing eating experience.
Simplified Operation: Premixes combined with modified starch allow consumers to easily produce high-quality muffins, significantly lowering the barrier to baking.
Product Information
Brand: Miss Cho Cho | Company: Alli & Rose
Traditional German Baumkuchen cake introduced to the US market, using two different types of modified starch to optimize product quality and maintain traditional flavor.
Key Ingredients
Modified Starch Value
Texture Improvement: Hydroxypropyl starch significantly improves Baumkuchen texture, making it more delicate and soft, enhancing overall product quality.
Enhanced Stability: Modified starch can improve dough stability, ensuring Baumkuchen forms ideal layered structure during baking.
Extended Shelf Life: Modified starch's moisture retention and anti-aging properties effectively extend product shelf life, keeping Baumkuchen fresh during storage.
Company Introduction
Leading Global Manufacturer of Functional Sweeteners Since 1997
Baolingbao Biotechnology Co., Ltd. is a leading global manufacturer specializing in the R&D, manufacturing, and solution services of functional carbohydrates. Founded in 1997, we are focused on enzyme engineering and fermentation engineering, serving customers across more than 100 countries and regions worldwide.
In 2009, we became the first functional sugar company listed on the Shenzhen Stock Exchange (Stock Code: 002286) in China's A-share market. Today, we have established deep strategic partnerships with major global customers including Coca-Cola, Danone, Yili Group, and Perfect (China).The company operates on a site spanning 300 acres, with an annual production capacity of 600,000 tons and a workforce of 1,300 employees.
Advanced R&D Capabilities
Possessing 9 R&D platforms including national enterprise technology center, national-local joint engineering lab, and postdoctoral research workstation. Expert team composed of academicians, Taishan Scholars, and overseas experts.
Global Market Presence
Products exported to over 100 countries and regions worldwide. Strategic partnerships with majority of core customers across food, beverage, pharmaceutical, and dietary supplement industries.
World-Class Manufacturing
Baolingbao's production infrastructure is characterized by a high degree of automation, intelligence, and digitalization. The company has made substantial investments in key facilities, including drying towers, pharmaceutical-grade sugar production lines, digital erythritol plants, and intelligent stereo warehouses. Featuring internationally sourced technologies and advanced control systems, these initiatives have enhanced production efficiency, reduced energy consumption, and enabled full traceability across the supply chain.In support of sustainable operations, Baolingbao manages 40,000 mu (approximately 2,667 hectares) of regenerative agricultural planting bases and generates 10 million kWh of photovoltaic power annually.
Comprehensive Quality Assurance
First batch to pass FDA on-site audit. Certified with GMP, GRAS, HALAL, Kosher, Organic (US & EU standards), ISO9001/22000/14000/45001. End-to-end food safety from farm to table.
Innovation & Industry Leadership
Over 260 patent applications submitted with 97 patents granted and more than 70 core technologies developed. Actively participated in formulation of 1 international standard and over 30 national standards.
Contact Us
baolingbao@blb-cn.com
