Page 40 - The European Baking Ingredients Market Report 2022 - Volume 1

40 European Baking Ingredients Market Report 2022
ACROSS THE POND
Healthy Snacks

An increase in the

consumption of plant

protein instead of animal

protein is another growing

aspect in the sustainability

movement that is driving

the research on pulses.

extruded snacks from industrial by- of wheat flour with by-products
products identified 48 publications increases, gluten is diluted,

describing the use of pomace, thus reducing the gas-holding
bagasse, cereal bran, oilseed, capacity of the dough. The result is
dairy and other by-products. decreased volume and increased
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Levels of addition varied from 3% hardness. When present in high
to 40%, with a large spectrum amounts, phenolics may contribute
of technological and sensory bitter or astringent flavours.
effects. It is clear that nutrient Products with the best results were
composition can be enhanced, flat breads as were those with functionality and interactions in
but the challenges concerning strong additional flavourings. In various food systems.
texture and consumer acceptability some cases, the additional water
have not yet been completely holding capacity of the fruit cell Research on snacks with millet,
addressed. An additional challenge wall components has been shown amaranth, buckwheat, quinoa
for extruded products relates to to reduce bread staling. and intermediate wheat grass has
the high heat and shear during identified some main points of
extrusion and drying. Supercritical Alternative grains and pulses concern when formulating with
CO extrusion, radio frequency The main cereal crops are wheat, these grains. 6, 7 In direct expanded
2
drying and encapsulation are a few maize, rice, barley and sorghum, extrusion applications, preserving
technologies being considered with a combined estimated food a high starch content is imperative.
to protect heat susceptible utilisation of 1,191.3 million tonnes. Excess dilution with protein and
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components. Reduced dependence on single fibre, whatever the plant source,
food crops is considered a key leads to lower volume and increased
Gómez and Martinez (2018) pillar in sustainability efforts and hardness. Processing conditions
have reviewed the use of fruit regional development. An increase have a profound effect on product
by-products in bakery products. in the consumption of plant protein characteristics, in particular in-
As with extruded products, the instead of animal protein is another barrel moisture content and screw
increase in fibre and bioactive growing aspect in the sustainability speed. In baked applications, the
components is a measurable movement that is driving the main concerns are the dilution of
advantage. The challenge lies in research on pulses. The information gluten (causing changes in structure
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physical and sensory properties, on composition and nutritional formation) and interference with
causing a decline in consumer value of alternative grains and water management (availability for
acceptance regarding food with pulses is still incomplete and even hydration and dissolution, changes
fruit by-products. As substitution more so the understanding of their in dough/batter rheology and

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