Activity: Talk or presentation › Oral presentation › Professional
In many staple food, structure formation during processing is largely controlled by biopolymers melting transitions (i.e. starch gelatinization, protein denaturation) and subsequent formation of biopolymeric networks. Biopolymers interactions with solutes in the water phase strongly influence these processes, which are controlled by the volumetric density of hydrogen bonds. We hold the hypothesis that by controlling the structure formation pathway in the state diagram, it is possible to design food products with different structures and textures. Taking as example various bakery applications, we demonstrate how we can predict the structure formation pathway in the supplemented state diagrams, starting from the initial formulation. The predictions of polymeric network formation and of end product characteristics, e.g. volume, are presented and validated with experimental data. Overall, this paper shows how key structuring transitions during preparation of bakery products can be largely predicted from physical parameters descriptive of food formulations. The described approach holds promise for quantitative design of food formulations towards sustainable, healthy diets and food personalization.