Effects of Processing Conditions and Key Components on the Quality of Baked Foods
LIN Qian-zhu1, CHEN Yue1, YU Xiang2, QIU Chao1*
(1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;
2. Ling-He Future Food Technology Co., Ltd., Suzhou, Jiangsu 215100, China)
Abstract:Baked foods with a huge market scale play an important part in people's daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting the quality of baked foods is of great significance to process and produce high-quality baked foods. This paper reviewed the effects of fermentation conditions, processing conditions, and raw material composition on the quality of baked foods, and it also involved research on functional baked foods with the addition of special nutritional ingredients or low / no sugar content. These new types of baked foods are more in line with the current people's pursuit of the concept of nutritious and healthy diet. This paper could provide the reference for the design and production of high-quality baked foods, and promote the development and upgrading of the baked food industry.
Key words: baked foods; fermentation; processing technology; sensory quality; texture
Chinese Library Classification Number: TS201.1; S-3
Documentary Identification Code: A Article ID: 1007-7561(2023)03-0009-06
Published time on CNKI: 2023-04-27 09:12:14
Published address on CNKI: https://kns.cnki.net/kcms/detail/11.3863.TS.20230426.1440.010.html
