Page 42 - The European Baking Ingredients Market Report 2022 - Volume 1

42 European Baking Ingredients Market Report 2022
SECTION ACROSS THE POND
Healthy Snacks

particle size reduction, lactic component. Depolymerisation of develop methods of extraction,
acid fermentation and enzymatic cereal bran fibres using enzymes, and elucidate the structure and
conversions. In a review paper fermentation and acids or bases functionality. While arabinoxylans
9
12
specific to sorghum, Ari Akin et al. have been shown to improve occurring as cell wall components
(2022) identify works where the the quality of extruded snacks. have demonstrated health benefits,
11
following had a positive impact Whether these treatments retain the physiological impact of
on sorghum baked products: the health-protective effects of exogenous arabinoxylans in baked
particle size, starch damage, intact bran remains to be seen. goods warrants further research. 13
nixtamalization, decortication,
germination, exogenous enzyme Wheat arabinoxylans have been a Challenges ahead
treatment, heat treatment and component of growing interest. The As creative as researchers may be
lactic acid fermentation. quantity and specific structure of in proposing novel ingredients or
10
this cell wall component can affect processing, the development of
Cereal brans are disruptive to the the volume, structure and water healthy snacks requires much more
structure of expanded snacks distribution of baked goods. Currently, than a good idea. There is a real
mainly due to the insoluble fibre research is being undertaken to challenge in combining enhanced
nutritional composition with
optimal product characteristics,
The development of consumer acceptability and
measurable impact on health
healthy snacks markers. The first objective is easy
to attain and verified in all the
studies mentioned above. The
requires much objectives concerning consumer
acceptability and measurable
more than a good idea. impact on health markers are often
not attained or may even be absent

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