Industry News

Nowadays, the concept of "healthy bread" has been known and accepted by more and more people. In fact, whole-wheat bread or multigrain bread is not a new type of bakery product that was born out of nowhere. In fact, they have been occupying an important position in the bakery category for a long time. Because of their unique raw material characteristics and health attributes, they have become healthy The first choice in the hearts of ideal people, slim girls and fitness experts.

Taking a closer look at the category track of healthy bread, all kinds of products are blooming. But at present, consumers do not seem to have a good impression of the taste of healthy bread, and they seem to accept the statement "healthy = not delicious, and the less delicious it is, the healthier it is". So merchants try to make products to the extreme, compound grains, nutritional fortification, sugar-free, oil-free, gluten-free... If this goes on, it may not be a food that can please the taste buds.

When developing a new product, companies take many factors into consideration. We should ask ourselves, what characteristics should a good health product have? Some might say it needs a clear healthy selling point, unique nutritional ingredients, or innovative manufacturing processes. Among these answers with both technology and market, the answer of delicious seems to be ignored because it is reasonable but difficult to achieve. In fact, no matter how good the product concept and advertising design are, if the product itself is not delicious and does not have the first attribute of food, it will be difficult to repurchase. .

So how can you make healthy bread taste better? In the continuous exploration and practice, researchers and bakers have always hoped to find a beautiful balance between the two:

01 The balance of the formula

Looking at many healthy bread products, in fact, the direct reason for the bad taste is that the formula is too extreme, and the balance of various raw materials has not been considered, and the selling point of the copywriting has been placed at an almost absolute height, such as 0 sucrose, 0 fat, 100 % whole wheat flour, etc. How can a food that tastes like chewing paper without considering the texture and flavor of the bread can bring a delicious experience and make consumers repurchase?

Wheat flour is the only flour that contains sufficient amounts of glutenin and gliadin, and the network structure formed when combined with water is the key to bread structure and volume. Other flours with "healthy selling points", such as rye flour, barley flour, oat flour or buckwheat flour, do not fully possess the properties of wheat flour. If the amount of rye flour added exceeds 20% (baking percentage), the bread core will be sticky, the water will not evaporate easily, and the bread texture will be too tight; although oat flour contains about 17% protein, but the fiber content is high, which is easy to block the gluten network , affecting the volume of the final product, the recommended addition amount should not be greater than 30% (baking percentage); in addition, there are many popular grains such as chia seeds, flax seeds, quinoa, oatmeal, etc., and the addition amount should not be too large. It is recommended to add grain-based raw materials in the last step of the mixing process, or try surface decoration, etc., to ensure the balance of the product formula and also have healthy attributes.

02 Addition of bread improver

Due to the addition of whole wheat flour or multi-grain, healthy bread products often have problems such as small volume, firm structure and poor taste. To improve these problems of healthy bread, suitable improver products can be selected according to the actual formula and raw materials.

The monoglycerides and diacetyl tartaric acid monoglycerides in the emulsifier can be used to improve the internal structure and mouthfeel of whole-wheat bread, and make the bread more fluffy.

Enzyme preparations can not only improve the poor volume of bread products, but also reduce the rough mouthfeel of multigrain breads. For example, the addition of glucose oxidase can strengthen the gluten network, make the dough more resistant to stirring, and improve the expansion force of bread into the oven.

Xylanase can enzymatically decompose xylan that hinders the formation of gluten network structure, reduce the cross-linking of pentosan in dough, improve dough properties and increase bread specific volume. At the same time, the addition of xylanase can also reduce the sticky taste of grain bread core.

In addition, the addition of an appropriate amount of gluten can better compensate the wheat gluten content and improve the dough network structure; hydrocolloids can improve dough stability and reduce moisture migration, delaying the aging of whole wheat bread.

Therefore, the professional compound enzyme preparation can effectively improve the comprehensive quality and sensory score of healthy bread through the compound synergy of emulsifier, enzyme preparation and other ingredients, which is a safe and effective solution.

03 Innovation of raw materials and technologies

With the consumption trend of "healthy" and "light food", in order to make healthy bread with meal replacement attributes more delicious, healthy functional raw materials and related technologies are constantly innovating.

Because healthy bread contains more dietary fiber, the texture of the bread is rough and the taste is bad. With the development of front-end raw material processing technology, many raw materials that were not easy to grind in the past are now using ultra-fine grinding technology to improve the cell wall breaking rate through air shearing, friction and collision, and can grind raw materials to 1000 mesh fineness. Greatly enhance the taste and nutritional value of the product. In addition, using extrusion pretreatment technology to treat bran and germ in whole wheat flour can inactivate lipoxygenase activity, increase the content of water-soluble dietary fiber, improve product quality and prolong shelf life.

In March this year, a domestic research team innovatively combined sourdough fermentation technology with a new compound improver to improve the baking performance of whole wheat bread. The product exhibited significant antioxidant activity, lower glycemic index and aging rate, and bread volume and taste comparable to white toast.