Since the reform and the opening-up, China’s bakery industry steps into the period of rapid growth and is influenced by the neighboring Asian countries, and the European and American countries in the ...meantime. Viewed from the general growth of China’s bakery industry in the near 20 years, the development of China’s bakery industry starts late but grows fast and in variety of ways, especially after entering the 21st century. According to the research on the development path and current situation of China’s bakery industry, this thesis is trying to gain the insights into the development trends of the industry, such as diversified consumption scenarios driving the increasement of bakery food consumption demand, the healthy bakery, bakery plus, the home baking, and the pre-made bakery, etc.
Gels as fat replacers in bakery products: a review Gutiérrez-Luna, Katherine; Astiasarán, Iciar; Ansorena, Diana
Critical reviews in food science and nutrition,
2022, Volume:
62, Issue:
14
Journal Article
Peer reviewed
Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization ...systems (hydrogels, emulgels and oleogels) as fat replacers in different types of bakery goods, focusing on technological and nutritional properties of the reformulated products. The most commonly used fat source for replacement purposes were vegetable oils with high monounsaturated fatty acid content, such as olive oil and canola oil (44% of the revised papers used them), whereas high polyunsaturated fatty acid content oils were used in 34% of papers. Oleogelation was the most frequent used method of oil structuring, using waxes and fibers as stabilizers. Reductions of total fat between 19% and 46% and saturated fatty acid between 33% and 87% were achieved, enough to reach the minimum legal limit to state nutrition claims, under the EU legislation, on several products. Sensory evaluation results showed that partially replaced products (<75% replacement) were more appreciated by panelists than fully replaced ones. This review highlights the wide range of alternatives within gel-like fat replacers, that have potential to be applied in different bakery products and the challenge to produce nutritionally enhanced foods and technologically and sensory acceptable.
The quality of bread and bakery products is mostly influenced by the three key stages in the production chain: milling, kneading, and baking. The effects of milling and kneading have been ...systematically reviewed in earlier work, however, there is no comprehensive review of current knowledge regarding the baking process, its effect on product quality, and improvement strategies. The present study addresses this gap.
The first aim is to summarize current knowledge regarding baking technology, and its effects on the characteristics of bread and bakery products. The second aim is to suggest strategies to improve baking and ovens, increasing efficacy, efficiency, and the quality of the final product, with positive impacts on production, profitability, and the environment.
This review highlights the importance of selecting the optimal baking technique as a function of the desired product characteristics. Conventional ovens could be improved through a combination of steam and vacuum techniques. Microwave ovens could be significantly improved by hybridization with other techniques such as IR and IR-visible heating, which combine the browning advantages of IR with the time-saving advantages of microwaves. Both of these hybridizations would reduce baking time, energy consumption, and environmental impacts. In conclusion, despite the great strides that have been made, there is a need for totally new baking methods and ovens that are able to efficiently use renewable energy sources, if we are to face the monumental challenge of environmental sustainability.
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•Effects of baking technologies on bread and baked products quality were summarized.•Modes of heat transfer, dough-bread transition, and types of ovens were described.•Specific strategies to improve baking process and ovens were suggested.•Conventional ovens can be improved by coupling with steam and vacuum technologies.•Microwave ovens upgrade by hybridization with other techniques (IR, jet-impingement).
Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and ...bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.
Rapid socio-economic development has allowed bakery products to gradually become a significant portion of people's daily diet throughout the world. However, microbial contamination and oxidation of ...lipids, as well as proteins in bakery products, may cause substantial economic losses and even threaten human health. The quality and safety properties of bakery products are highly dependent on packaging materials and technologies.
The research into active packaging is a tremendous breakthrough towards solving these economic and safety problems while at the same time providing innovative methods to extend the shelf-life of bakery products. This article reviewed the factors affecting bakery products’ shelf-life and highlighted the different active packaging materials with myriad applications in bakery products, including antimicrobial, antioxidant, ethanol emitters and moisture absorbers packaging. Furthermore, consumer preferences towards active packaging, as well as the challenges and future trends in the development of active packaging in the bakery industry were also discussed.
By absorbing or releasing active compounds, active packaging systems can effectively delay or prevent microbial spoilage, reduce oxidation, and enhance the safety and quality of bakery products. Some innovative materials, such as stimuli-responsive antimicrobial materials, should be considered to successfully implement active packaging solutions in the bakery industry.
Graphical summary of the application of active packaging in bakery products. Display omitted
1.A review of applications and prospects of active packaging (AP) in bakery products.2.Oxidation and microbial contamination cause bakery products deterioration.3.AP can release active agents into packaged food or absorb substances from headspace.4.Stimuli-responsive antimicrobial materials have great potential application in AP.5.AP enhances the quality and safety of bakery foods and extends their shelf-life.
There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products, chemically leavened gluten-free ...products such as cookies, biscuits, cakes, muffins, and crackers are receiving increasing interests due to their convenience and unique taste and texture. Many research papers have been published in recent years; however, no comprehensive review has yet been available in this area.
This review examines various gluten-free non-bread bakery goods with respect to formulation, preparation, and properties of dough and batter and the resultant products. Other functional ingredients such as proteins, fibers, hydrocolloids, and emulsifiers used to improve product properties are discussed. Challenges of developing the gluten-free bakery products, such as technological limitation, nutritional quality, and sensory properties are addressed. Knowledge and information gaps in this research area are identified, and future research needs are recommended.
Rice flour is the mostly used gluten-free flour for these purposes, and it is often formulated with flours, starches, and proteins from cereals, pulses, pseudocereals, and other plant materials to achieve optimal batter or dough properties and bakery product quality. Although the composition of gluten-free composite flours and formulation dominate product texture and sensory traits, other factors such as grain milling methods, flour particle size, and flour treatment could also have some impact. The current gluten-free cookies, biscuits, cakes, muffins, and crackers are still less desirable than wheat-based products. Further research is warranted in developing and evaluating more palatable and nutritious gluten-free products.
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•Gluten-free non-bread bakeries of cookie, biscuit, cake, and cracker are reviewed.•Rice and its composite flours are widely used for gluten-free bakery products.•Flour composition and formulation dominate dough/batter and product properties.•Achieving desired flour functionality and sensory quality is yet challenging.•Further research is warranted in improving product palatability and nutrition.
One of the strategic directions of the Ukrainian state is the bakery industry, as bread and bakery products account for 40% of the caloric content of the Ukrainian diet and are of great social ...importance. They are necessary for a person at any age. The large-scale military aggression of the enemy on the territory of Ukraine has caused negative processes, which are reflected in the activity of enterprises in the bakery industry, especially in its production and sale 1. Producers have to respond to new challenges caused by negative factors, which, in particular, are related to the increase in the price of raw materials, energy carriers and fuel and lubricants, disruption of logistical flows.
The technology of the gluten free production process has begun to be studied in order to prevent the occurrence of ciliac disease or inflammation of the digestive tract. The absence of gluten which ...can increase the viscosity and extension characteristics of bakery products is needed to improve the quality of bakery products. Hydrocolloid is a food additive that is known to have characteristics that can increase the viscosity of the dough and improve the quality of gluten free bakery products. In this paper try to examine the opportunities of several hydrocolloids and their characteristics on the quality of gluten free bakery products produced. The study in this paper is expected to provide benefits in the development of gluten free bakery products in general.
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