Bakery products comprise a wide category of staple food for which there is a compelling need for health-oriented reformulation. However, a substantial reduction in sugar and substantial increase in fibre are often difficult to achieve in practice, as they result in an unacceptable deterioration of the characteristic product quality. We hold the hypothesis that the interactions among biopolymers, water and solutes largely control the structure and textural properties of many bakery products. In particular, that a quantitative description of the swelling behaviour and melting transition of starch and proteins enables the design of bakery products with specific qualities. Hydrogen-bond interactions play a major role during processing of cereal-based food. This lecture shows how the starch gelatinization and protein denaturation can be quantitatively described by the volumetric density of hydroxyl groups when different solutes (i.e. sugars, polyols, soluble fibres and mixtures thereof) are present in the water phase. These insights can be translated to bakery product applications to predict end-product quality, allowing the optimization of formulations towards improved nutritional composition. Furthermore, examples will be provided on how such insights enables the development of novel sugar replacing ingredients in a bakery application. Overall, this paper shows how key structuring processes during preparation of bakery products can be largely related to physical parameters descriptive of hydrogen bond interactions.
|Publication status||Published - 24 Apr 2020|
|Event||19th ICC Conference - Science meets Technology - Vienna, Austria|
Duration: 24 Apr 2019 → 25 Apr 2019
|Conference||19th ICC Conference - Science meets Technology|
|Period||24/04/19 → 25/04/19|