In brief: Advantages of acerola in baked goods
- Consistent pore structure in the crumb
- Optimization of dough elasticity, stickiness, and resistance against mechanical overstressing
- Shorter kneading and resting times of doughs
- Increased bread volume – even in low-gluten and gluten-free breads
- Reduced oxidation of valuable ingredients
- Longer shelf life
- 100% natural and clean label
The acerola cherry
Green acerola cherries are considered one of the highest concentrated natural sources of L-ascorbic acid of all. L-ascorbic acid, also known as vitamin C, is widely present in foods as a reducing agent.
In addition to ascorbic acid, the other mineral and phenolic ingredients of acerola have also been attributed functional effects. Among other things, they are said to increase the effectiveness of ascorbic acid, by which ascorbic acid in its natural matrix ought to exhibit higher activity than synthetic ascorbic acid.
Our product line
Straight after harvesting, while still fresh, acerola cherries are pressed for their juice and spray dried. The fruit powders are available on a maltodextrin, starch, or Gum Arabic basis, or substrate free.
Our products are standardized to 17 % – 40 % ascorbic acid and are also available in organic quality.
Acerola in baked goods
When producing baked goods, the viscoelastic properties of the dough are essential. The aim is to prevent caking during shaping and volume losses during the baking process.
In the presence of oxygen and ascorbate oxidase, ascorbic acid behaves as an oxidant. This accelerates the formation of disulfide bridges between the gluten proteins, as occurs during the kneading process. This reinforces the gluten network, which improves water and gas retention.
The results are greater bread volume, uniform pore structure in the crumb, higher mechanical resilience, and softer texture of the baked product.
The softer texture and better water retention, in particular, have a positive influence on machine runnability. Adding acerola can reduce the kneading and resting times of the dough.
In baked goods made from low-gluten or even gluten-free flours, the addition of acerola leads to a significant volume increase. Due to the respiration of the yeast, oxygen availability constantly drops while the dough rests. During this stage, ascorbic acid becomes increasingly effective as a reducing agent.
Thus the oxidation of valuable ingredients is prevented, which is noticeable for example in higher polyphenol content and better colour stability. Also, the acids and phenolic ingredients can limit the growth of shelf-life-shortening microorganisms.
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