Technological innovations in bread production | Foodresearchlab

1. Technological Innovations in Bread Production Dr. Nancy Agens, Head, Technical Operations, FoodResearchLab info@foodresearchlab.com In Brief remains development consultants had a series of discussions and started to try new product development in the food industry. Replacement of gluten is essential as it leads to coeliac diseases for humans. challenging still now. Food Consumption of bread is the primary source of food for many countries around the world. So it is a challenge to all the recipe developing services to formulate a new methodology that gives high-quality gluten-free bread. The food product development companies should be promising to deliver properties, gaining trust among the people. The food research lab is here to help you understand with the innovations in the bread production. II. INNOVATIVE TECHNOLOGIES IN BREAD PRODUCTION enhanced bread new technological The particular focus of bread production using technologies is to produce gluten-free bread products. Though many innovations on bread productions formulate, to improve the bread quality with gluten-free ingredients, it is in vain. Some amount of gluten network is partially imitating in bread production. Many food development industries and new product development companies are not paying attention to overcome this problem. New innovative technological approaches are here to make a loaf of gluten-free bread in the food development companies to alter the consistency of the batter. Keywords: New product development in the food industry, food consulting, food product development consultant, recipe developing services, recipe development, food product development companies, food development company, development, food industry companies, innovations in bread production, bread production in technological innovation, food development consultants, new product development services. food product food industries, III. SOURDOUGH TECHNOLOGY Sourdough is a traditional method and still many food development consulting services belives sourdough is an ultimate source to produce GF bread. The demand for alternative technologies in bread production is to expel the inclusion of additives in bread production. Reduction of food additives will reduce the raw material costs avoids the entry of allergens in the product. I. INTRODUCTION Bread is on the most common food consumed by all parts of the world over thousands of years. Yeast is the most integral ingredient in bread production. As a primary food source of the world's population, bread production should be healthier and cost- efficient. Gluten is the main structure of the protein that adds viscoelasticity. Gluten contains high protein content, so to replace gluten in bread production The by-products lactic such as quality in bread's exopolysaccharides fermentation gives some positive effects to the acids during Copyright © 2020 Food Research Lab. All rights reserved 1

2. food development company. Here the lactic acid and acetic acid attributes to the dough properties that lead in producing soft bread and increases protein stability. The lactic acid and acetic acid ratio determine the aroma of bread. Metabolites obtained using this technology( Carbondioxide, ethanol, fungicide, fatty acids) helps in the preservation uses this technology by many food development industries. VI. APPLICATIONS OF HIGH HYDROSTATIC PRESSURE Increases batter elasticity Increase volume Increase the texture of the bread IV.COMMON BACTERIAL STRAINS USED IN SOURDOUGH PRODUCTION VII. NON-CONVENIENT BREAD PRODUCTION TECHNOLOGIES L. Plantarum L. casei or L. fermentum L. Reuteri L. Paralimentarius New technologies are rising in the field of bread production with heating technologies by the baking industries. These microbial strains help to increase the quality of GF bread. Hence sourdough is considering to be a promising technology that improves VIII. ADVANTAGES Low processing costs Production time is less Enhance bread properties Sensorial Nutritional Texture Quality The aroma of the bread. Appropriate heating techniques will help in achieving the benefits. Some of the non- convenient heating techniques are V. HIGH HYDROSTATIC PRESSURE Microwave Infrared Jet-impingement Ohmic heating Hybrid heating High hydrostatic pressure(HHP) is a new modern process that helps in the non- thermal preservation of fruit juices. HHP has many functional properties. Out of all, it modifies the properties of protein and starch that alters the rheology of the product. It increases the starch's swelling with modifications in structure without changing the granule's probity. This primary function of HHP leads to alter the viscoelastic behaviour and change the entire action of starch and differs in water content present in the sample. The effect of HPP varies on the structure formation, mainly gluten content present in the dough used by the food production companies. The viscoelastic properties of the gluten-free bread increase by inducing starch gelatinization and crosslinking of proteins made from buckwheat. It technologies in bread production. Oat bread also These heating techniques will help to gain a rapid structure and desired bread quality with no moisture loss, higher crumb firmness, lower starch granule disintegration, decreased gelatinization. X. CONCLUSION Though many technological innovations approach in the bread production companies, it remains a challenge to offer a healthy and quality enhanced bread to the people. The bread production in food industries should consider these techniques given by food research lab and gives innovation Copyright © 2020 Food Research Lab. All rights reserved 2

3. come up with new product development in the food industries. The production of gluten-free loaves of bread is mandatory in this pandemic world as many people around the world consuming bread as their primary source of food. REFERENCES 1. da Rosa Machado, C., & Thys, R. C. S. (2019). Cricket powder (Gryllus assimilis) as a new alternative protein source bread. Innovative Food Science & Emerging Technologies, 56, 102180. Ermoshin, N. A., & Romanchikov, S. A. (2020, May). Technological production in the Arctic. In IOP Conference Series: Materials Science and Engineering (Vol. 862, No. 3, p. 032002). IOP Publishing. Evlash, V., Tovma, L., Tsykhanovska, I., & Gaprindashvili, N. (2019). Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing. In Modern Development Paths of Agricultural Production (pp. 665-679). Springer, Cham. Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., & Tsakalidou, E. (2019). In Innovations in Traditional Foods (pp. 127-158). Woodhead Publishing. for gluten-free 2. innovations in bread 3. 4. Sourdough Bread. Copyright © 2020 Food Research Lab. All rights reserved 3