Cracker dough using vegetable puree is too wet and sticky for mass production. Lucky for you, consumers want healthier baked snacks that incorporate that flavor and the nutrition benefits of vegetables. In response, Xinova is seeking ways to manage the watery dough problem so vegetables can be included into sheets of dough and baked like traditional crackers.
Sweet potato puree and other vegetable purees typically contain 85-90% water. However, the water trapped within the vegetable cells of purees and bound to fiber components does not behave like the unbound water added to form dough and, thus, is not as effective in hydrating dry ingredients.
A mixture of dry ingredients and puree containing 50% of water by weight does not form sheetable dough like unbound water. Because of this, excess water is required to form a sheetable dough. Yet, this excess water must be removed by additional baking to achieve target water activity for shelf stability. In addition, excess water can lead to sticky dough resulting in processability issues. Finally, the resulted product often has undesired texture.
Additional baking and processing time as well as product and processability challenges with high-moisture dough make it difficult to produce snacks containing vegetable purees with existing plant equipment. Methods to produce sheetable doughs that can leverage the water contained in purees are desired.
Why this Problem is Valuable to Solve:
During this 12-minute webinar, RFI manager Shivani Ludwig describes ways to manage the watery dough problem so vegetables can be included into sheets of dough and baked like traditional crackers.
Visit my.xinova.com for more information
PO Box #30873
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Xinova Japan GK
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2-7-2 Yaesu, Chuo-ku
Tokyo 104-0028 Japan
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