Flavor impact

Although most starches are relatively bland when fully cooked, they do have a flavor impact depending on starch selection. Some naturally possess cereal notes — potato and tapioca-based starches are most notably bland in nature. Starches also can affect how flavors within a product are released or developed. If experimenting with a new starch in a formulation, flavorings and spices might seem more intense. Other starches might mask top notes or delay flavor release.

Fresh or highly acidic ingredients used in a baking system can act detrimentally on a starch, so it is wise to think about a starch with acid tolerance.

By examining the entire baking environment, ingredient selection, ingredient order and processing methods and shelf life expectations, the proper starch selection will help create an optimum product.

The potential of grass pea starches

Polish researchers, in a study released in March, discuss the potential that exists for grass pea starches. Two varieties of grass peas are registered as growing in Poland, and the plant also is cultivated in Asia, Africa and southern Europe. The team studied gelatinization properties, pasting properties, flow and viscoelastic behavior and retrogradation.

Despite the availability of more common starches, new varieties offer the possibility of expanded functionality. According to the researchers, “grass pea starch may be an alternative for chemically modified starches and as a source of resistant starch, because of high amylose content and the resulting retrogradation susceptibility.”