Ingredients for bread meet changing 'kneads'.

摘要

Ingredient developments made by manufacturers of bread and bread products to meet the changing needs of consumers are discussed. Aspects considered include: development of a wholegrain flour that combines the flavour, texture and finished baked quality of refined flour with the added nutritional benefits of wholegrains; modification of ingredients to increase the nutritional value and health benefits of foods without compromising flavour or texture; techniques to improve quality and shelf-life of tortillas; a new enzyme used in flour to standardize bread quality; emulsifiers in stable alpha-gel-form that enhance bread quality and shelf-life; wheat-based ingredients that improve dough texture; white bread enriched with omega-3 fatty acids; tapioca that provides high fibre and reduces total net starch contents of baked goods; use of encapsulated spices to formulate flavoured bakery products; gluten-free bakery mixes; use of sodium bicarbonate blends to produce superior leavening of tortillas; use of polydextrose to formulate low-carbohydrate tortillas; use of almond skins to formulate low-carbohydrate, low-saturated fat, high-protein tortillas; use of an ingredient blend to improve dough strength; use of wheat starch to enhance fibre content of bread; use of lipid based inclusions to provide bread and other bakery products with improved sensory properties; and use of banana powder as a flavouring in bread and other bakery products.