Technological innovations in bread production

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TECHNOLOGICAL
INNOVATIONS IN BREAD PRODUCTION
An Academic presentation by Dr. Nancy Agens,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
In-Brief Introduction Innovative Technologies in
Bread Production Sourdough Technology Common
Bacterial Strains Used in Sourdough Production
High Hydrostatic Pressure Applications of High
Hydrostatic Pressure Non-Convenient Bread
Production Technologies Advantages Conclusion
OUTLINE
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In-Brief

• Consumption of bread is the primary source of
  food for many countries around the world. So it
  is a challenge to all the r ecipe developing
  services to formulate a new methodology that
  gives high-quality gluten-free bread. The f ood
  product development companies should be promising
  to deliver enhanced bread properties, gaining
  trust among the people. The food research lab is
  here to help you understand with the new
  technological
• innovations in the bread production.

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Introduction
B read 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 quality
in bread's viscoelasticity.
Contd..
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Gluten contains high protein content, so to
replace gluten in bread production remains
challenging still now. F ood development
consultants had a series of discussions and
started to try n ew product development in the
food industry. Replacement of gluten is
essential as it leads to coeliac diseases for
humans.
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Innovative Technologies in Bread Production
The particular focus of b read 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.
Contd..
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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.
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Sourdough Technology
Sourdough is a traditional method and still many
f ood d evelopment 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. Contd..
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The by-products such as exopolysaccharides lactic
acids during fermentation gives some positive
effects to the 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
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L. Plantarum
Common Bacterial Strains Used in Sourdough
Production
L. casei or L. fermentum
L. Reuteri
L. Paralimentarius These microbial strains help
to increase the quality of GF bread. Contd..
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Hence sourdough is considering to be a promising
technology that improves Sensorial Nutritional
Texture Quality The aroma of the bread.
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High Hydrostatic Pressure
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. Contd..
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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
gives innovation technologies in bread
production. Oat bread also uses this technology
by many f ood development industries.
Contd..
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Increases batter elasticity
Applications of High Hydrostatic Pressure
Increase volume Increase the texture of the bread
Contd..
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New technologies are rising in the field of
bread production with heating technologies by
the baking industries.
Non- Convenient Bread Production Technologies
Contd..
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Advantages
Low processing costs Production time is
less Enhance bread properties Appropriate
heating techniques will help in achieving the
benefits. Some of the non-convenient heating
techniques are,
Contd..
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Microwave
Ohmic heating
Infrared
Hybrid heating
Jet-impingement
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.
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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 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.
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