Breadmaking technology meeting consumer drivers for healthy breads


Abstract:

Consumer trends drive the food systems trends including retail food marketplace, food processing/manufacturing/distribution and agricultural production. In the particular case of baked goods, consumers' awareness about health has motivated the development of wholemeal and fiber enriched breads. Simultaneously, lifestyle trends of consumers like constraints on food preparation and shopping imposed by the accelerated consumer lifestyles, increasing number of women in the workforce, fragmentation of the traditional family and enhancing the single-occupancy households favoured the success of sub-zero and low temperature breadmaking processes. Concerning bakery products, freezing dough, partially baked or fully baked bread become in many cases necessary to face the present demands. This presentation will describe the impact of formulation and breadmaking technologies on the bread technological quality, showing that formulations used when following conventional or direct breadmaking process could not be directly applied to interrupted breadmaking process. In the performance of whole and fiberenriched wheat breads some technological adjustments are needed to meet consumer's needs and demands.

Año de publicación:

2009

Keywords:

  • Breadmaking technologies
  • Quality
  • Bread formulations

Fuente:

scopusscopus

Tipo de documento:

Conference Object

Estado:

Acceso restringido

Áreas de conocimiento:

    Áreas temáticas:

    • Alimentación y bebidas
    • Tecnología alimentaria

    Contribuidores: