Wellness Foods + Supplements 1/2022
Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages. Questions about the trade magazine Wellness Foods & Supplements? Interested in subscribing or advertising? The board of editors at Wellness Foods & Supplements kindly remains at your disposal.
Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages.
Questions about the trade magazine Wellness Foods & Supplements? Interested in subscribing or advertising? The board of editors at Wellness Foods & Supplements kindly remains at your disposal.
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Antioxidants in baked goods<br />
Photo © : AdobeStock/fabiomax<br />
Natural solutions in baked goods. From early<br />
civilizations to modern innovation!<br />
A few years ago, charred remains of a flatbread baked<br />
14,000 years old, was found in the Jordanian desert. This<br />
fact could attest bread is the most compelling evidence of<br />
humans moving from hunter-gatherer societies to agricultural-based<br />
societies. Baking is probably one of the most<br />
ancient processes ever created by human kind. Wheat was<br />
already cultivated by the first civilizations in human history.<br />
They learned that wheat kernels could be grinded and transformed<br />
into flour, and by adding water to it and baking it,<br />
bread would be obtained.<br />
Nowadays, in modern and western societies, baked cereal pro ducts<br />
are one of the most consumed goods, and also one of the main<br />
sources of energy in human nutrition. This high and increasing<br />
demand of baked goods, is driving the manufacturers of the food<br />
industry to keep innovating and developing new formulations that can<br />
meet the quality requirements that the global population demands, in<br />
terms of safety, health and sustainability.<br />
To produce basic products such as bread, biscuits, cakes and pastry,<br />
the baking industry uses a wide range of natural raw materials. The<br />
essential ingredients for all baked products are flour, water and salt.<br />
In addition, for bread products, yeast, fats and minor ingredients can<br />
be included in the recipe.<br />
Therefore, when a new formula of a baked<br />
product is designed, the impact of new<br />
ingredients on the chemical transformations<br />
occurring during the production chain has<br />
to be determined. During preparation and<br />
baking of cereal products, many complex<br />
phenomena occur in the dough, leading to<br />
textural, physicochemical and organoleptic<br />
changes. Among the most important, we can<br />
cite volume expansion, starch gelatinisation,<br />
protein denaturation, fat melting, browning<br />
and formation of flavour compounds.<br />
Also, changing ingredients may have an<br />
impact on the main reactions occurring<br />
during the baking process, such as the<br />
Maillard reaction, caramelisation and lipid<br />
oxidation. The Maillard reaction occurs<br />
between the carbonyl groups of reducing<br />
sugars and the free amine functions of<br />
amino acids, peptides and proteins. Caramelisation<br />
depends on direct degradation<br />
of sugars. Lipid oxidation is a radical chain<br />
reaction, which can be decomposed into<br />
40 No. 1 April/May <strong>2022</strong>
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