Process Solutions for Noodles and Nems

Texturant Systems has innovatively combined two basic functional ingredient categories, to improve dough handling in more automated environments

Degussa Texturant Systems has introduced a new line of specially processed dough improver systems that enhance dumpling dough or spring roll wrapper production. One such system is Emulzym GDP 8103 - a specially processed formulation combining:

- oxidants and enzymes to help regulate flour quality, calcium sulfate to help dry the dough,
- hydrocolloid : xanthan gum, to help control water absorption and maintain freeze/thaw integrity,
- and emulsifiers : lecithin and mono & diglycerides, to improve machinability.

Hydrocolloids are widely used in the food industry because of their modifying behavior to the texture and rheology of foodstuffs. In general, their high water retention properties bring stability and extended shelf-life (due to decreased moisture loss) in shelf-stable and frozen products of many types. Studies in baked goods have repeatedly shown different improvements associated to specific hydrocolloids. These improvements, however, are also quite specific to the baked good itself, processing parameters and desired end product qualities.

Emulsifiers also have a wide range of functional properties in baked goods. They can behave as dough strengtheners, lubricants, softeners, stabilizers, surface-active agents, texturizers and thickeners.

Texturant Systems has innovatively combined these two basic functional ingredient categories, to improve dough handling in more automated environments, as well as giving the product the desirable quality attributes over a longer shelf time.

Xanthan gum in particular plays a prominent role in Texturant Systems’ Emulzym GDP 8103. Indeed, Xanthan gum helps the dumpling or spring roll skin to remain more elastic. Because the xanthan is specially processed in the system, the rate of hydration is controlled and xanthan therefore does not compete for water with the flour at an early mixing stage.

Texturant Systems’ Emulzym GDP 8103, has been shown to contribute to more even particle wetting and results in a smooth dough even when flour quality is poor. At a use level of 0.25 – 1.0% flour basis, the dough sheets effortlessly and machinability is much improved.

Texturant Systems’ Emulzym GDP 8103 is also excellent for use in frozen dumplings (small mass of dough cooked by boiling or steaming) and wontons (filled pocket of noodle dough that is boiled). Indeed, the system helps maintain small ice crystals so that they do not become large and disrupt the network, causing the dumpling or wrapper to burst when reheating.

www.texturantsystems.com