The objectives of the case study were to improve a commercial pita formulation with BakeSmart Powder to extend shelf life, improve sensory characteristics over time, decrease bake loss to increase yields, and remain cost neutral. The study tested adding 0.85-1.0% BakeSmart Powder and a custom enzyme package to a pita formulation with 25-35% less fiber. Sensory analysis over 8 days found the BakeSmart formulation retained more moisture during baking and storage, improving sensory characteristics like moistness and flavor quality throughout an extended 8-day shelf life compared to 4 days for the control.

1. CASE STUDY OBJECTIVES
• To improve a commercial pita formulation with BakeSmart® Powder
• Extend shelf life, improve sensory characteristics over the extended shelf life, decrease bake loss -- Increase yields,
and remain cost neutral
CASE STUDY: PITA BREAD
Advanced Ingredients, LLC
8421 Wayzata Blvd Suite 225
Golden Valley, MN 55426
P 888.238.4647
F 763.201.5820
info@advancedingredients.com
BakeSmart®
10.0%
0
0
11.5%
3
15
13.0%
6
30
10.5%
1
5
12.0%
4
20
13.5%
7
35
11.0%
2
10
12.5%
5
25
14.0%
14.14%
11.30%
8
40
Average Bake Loss
Sensory Analysis: Appearance
Sensory Analysis: Overall Score (Out of 40)
0.50% 0.65%0.60%0.55%
0.630%
0.54%
Moisture Loss Over 8 Days
5.4
20.4
Day 4
Day 4
5.4
16.7
Day 8
Day 8
3.3
16.5
Day 6
Day 6
8.5
30.6
Day 4
Day 4
4.9
26.2
Day 6
Day 6
4.5
24.9
Day 8
0 3 61 4 72 5 8
Sensory Analysis: Flavor Quality
5.2Day 4
4.6Day 8
4.6Day 6
6.2Day 4
5.7Day 6
6.3Day 8
0 3 61 4 72 5 8
Sensory Analysis: Off Flavors
6.8Day 4
5.1Day 8
6.5Day 6
7.4Day 4
6.5Day 6
6.2Day 8
Day 8
0 3 61 4 72 5 8 9
Sensory Analysis: Moistness
3Day 4
1.6Day 8
2.1Day 6
8.5Day 4
9.1Day 6
7.9Day 8
Control BakeSmart®Powder

2. FORMULATION
• Lower Amount of Fiber
• By anywhere from 25% - 35%
• Add BakeSmart Powder
• As addition to the batch (0.85% - 1.0%)
• Optimize Dough Conditioner
• Custom enzyme package synergistic with the humectant
• Improves eating quality and shelf life of the pita
SENSORY ANALYSIS
• Tested Pitas after day 4, 6, and 8
• 15 person panel; blind study
• Looked at freshness, flavor, moistness, appearance, and overall quality
• 0-10 scale; 0 being the least desirable
CONCLUSION
• BakeSmart® Powder and the custom enzyme package work together to make a superior pita bread
• While baking, more moisture is retained in the pita, increasing yields, which translates to additional savings
• Less moisture leaves the pita while in storage, which helps to improve moutfeel and overall quality of the pita
• Sensory characteristics are improved across the board
• Increased shelf life from 4 days to 8 days and maintained pita bread charactersitics throughout the 8 day shelf life
Testing conducted in conjunction with the
Department of Food Sciences at the University
of Minnesota