Technological Innovations in Bread Production
- foodresearchlab0
- Oct 20, 2020
- 2 min read
In-Brief
Consumption of bread is that the primary source of food for several countries round the world. So it's a challenge to all or any the recipe developing services to formulate a replacement methodology that provides high-quality gluten-free bread.
The food Product development should be promising to deliver enhanced bread properties, gaining trust among the people.
The food lab is here to assist you understand with the new technological innovations within the bread production.
Introduction
Bread is on the foremost common food consumed by all parts of the planet over thousands of years. Yeast is that 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 that the main structure of the protein that adds quality in bread’s viscoelasticity. Gluten contains high protein content, so to exchange gluten in bread production remains challenging still now. Food development consultants had a series of discussions and began to undertake new development within the food industry. Replacement of gluten is important because it results in coeliac diseases for humans.
Innovative technologies in bread production
The particular focus of bread production using technologies is to supply gluten-free bread products. Though many inventions on bread productions formulate, to enhance the bread quality with gluten-free ingredients, it's vainly .
Sourdough technology
Sourdough may be a traditional method and still many food development consulting services belives sourdough is an ultimate source to supply GF bread.
High hydrostatic pressure
High hydrostatic pressure(HHP) may be a new modern process that helps within 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 merchandise .
Conclusion
Though many technological innovations approach within the bread production companies, it remains a challenge to supply a healthy and quality enhanced bread to the people.
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