The use of substitute bakery ingredients and measuring the effect of texture

There is a growing interest in the bakery industry involving the improvement of the nutritional profile of bakery products. One of the most common ways to improve this nutritional profile is by the use of substitute ingredients, including replacements for carbohydrates, proteins, and fats.

Carbohydrates can have a negative influence on the metabolism, and their excess consumption can lead to obesity, diabetes and tooth decay. However, they are responsible for the structure and texture of many bakery products.

The lipid profile of a bakery product might be altered by substitution. For example, saturated fats have a large impact on the incidence of cardiovascular disease. However, there are useful alternatives to traditional oils and butters with large amounts of omega 3 and other components that can mitigate these problems.