Химия и химические технологии/6. Использования добавок в хлебопекарской
промышленности
Krymchuk A., Chala K.
National University of Food Technologies (Kiev,
Ukraine)
Food additives and ingredients in
the bakery industry
Concerning bakery
products of desire of consumers are around the world reduced to that these
products combined quality, functionality and a worthy ratio of the price and
quality. As the competition increases in sector of bread baking, producers have
to accept a call and provide emergence of the new bakery production meeting the
requirements of the consumer. Innovations in the sphere of ingredients give the
chance to producers of bakery products to offer the buyer production which has
fine appearance and the improved flavoring properties thanks to the raised
nutrition value and quality.
Innovations are
cornerstone for the food industry, and the branch of bread baking isn't an
exception. In the western camps life expectancy continues to increase, and
interest to the products useful to health doesn't weaken. Bakery products also
have to correspond to idea of healthy food. Suppliers of ingredients and bakers
need to combine the efforts together to look for new and innovative ways of
ensuring production of healthy and tasty production which will be an important
component of food of consumers and now, and in the future.
In recent years in
connection with increasing interest of consumers to a healthy lifestyle, in the
market products "free" from separate components, i.e. not containing
certain connections, for example, products without lactose or without gluten
are in great demand.
In bread baking
gluten plays an important role, it provide easy porous structure of bread which
holds a product form, and doesn't allow carbon dioxide to leave dough. The flour
which isn't containing gluten, doesn't allow creating the elastic matrix which
is a basis of habitual white loaf. The aspiration of bakers in response to
needs of the buyer to make grain production without gluten leads to that the
texture of bread becomes heavy and more dense. Development of new compoundings without
proteins of gluten sets a complex task for bakers who on the one hand, have to
make quality production, and on the other hand, to get the profit to justify
costs of production.
There is a large
number of compoundings for production of bakery production without gluten.
Various ingredients – from potatoes, rice,
a corn flour to vegetable oils and gum which as it is considered, can
help with creation of "excellent" bread without gluten proteins are
thus used.
Consumer
preferences of the modern buyer – bakery products with the smaller content of
saturated fats, sugar, and also salt – force the companies working in sector of
bread baking, to make a product which is useful to health, has smaller caloric
content and contains integral grains and cellulose. Adherents of a healthy
lifestyle prefer for breakfast pastries from oat flakes, low-calorie muffins,
bars about muesli, crackers and grain sticks, instead of chocolate bars and
chips. Thus, the sector of products of healthy food actively extends.
At a bread choice
consumers prefer products with the high content of cellulose that led to
emergence of products with integral grains and with several cereals in
structure. Producers of bread are faced by a difficult choice – how to increase
as a part of a product amount of cellulose and thus not to worsen quality and
not to reduce a product expiration date.
Currently, there
has been increased interest in the bakery ingredients to the cereal-based, such
as, for example, cereal and barley, which are rich in beta - glucan.
Proved that
beta-glucan, a natural soluble fiber helps to maintain normal cholesterol
levels. Ingredients such as oats and barley, exhibit excellent taste
characteristics and moisture-retaining and thus improve the nutritional value
of bread.
It was recently
released a few new products that take into account the ability of cereals
regulate cholesterol.
More and more
technological food additives such as enzymes used in the baking industry as essential
ingredients in the development and improvement of the formulation, for example,
to maintain the softness of the crumb of baked goods for the entire shelf life.
When included in
the new formulation enzymes such as glucose oxidase, a lipase and a xylana help
improve the dough and improve the quality of bread. Other enzymes, such as
lipoxygenase, will help to ensure that the crumb was more white and familiar to
consumers and merchants. Many enzymes are found in conventional ingredients for
bread, such as wheat flour and the flour from other grains. Further
introduction of enzymes in the baking process, they almost completely destroyed
by high temperatures, which allows manufacturers to comply with the output from
the "clean" label on 100%. Under existing rules, enzymes, which are
used as food additives technology currently can not be listed on product labels.
Thus, the products meet the category of "clean label".
Despite a large
number of new products with the high content of the cellulose, appeared in the
market lately, many buyers, and especially children, still prefer taste,
texture and appearance of traditional white loaf. Suppliers of ingredients and
bakers offered the option of a solution. The new ingredients containing
cellulose and a flour of the premium, are exposed to special processing that
the bread enriched with cereals (for example, bran) looked as usual white loaf.
This production looks as usual white loaf and has similar texture, but thus
possesses useful qualities of wholegrain bread.
Literature:
1. http://www.cargillfoods.com/na/en/product-development/reduced-fat/replace-oil-in-bakery-products/index.jsp
2. Illanes A.
Introduction. In; Illanes A. (ed.) Enzyme Biocatalysis. Principles and Applications.
Springer; 2008.
3. Van Oort, M. (2010)
Enzymes in bread making. In: Whitehurst RJ, van Oort M. (eds.) Enzymes in Food
Technology, second ed. Chichester: Wiley-Blackwell; 2010.