Bakery products: The application of texture analysis on the latest developments

An increased awareness of coeliac disease, in part, has driven interest in the gluten-free market. Gluten-free products have traditionally had unappealing textures such as dry, crumbly and gritty qualities all of which are perceived as unattractive textures.  Other common issues in gluten-free bakery products include reduced volume, lack of an even cell structure, and reduced shelf life. This intimidating challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products that are able to mimic its unique properties. Several ingredient innovations have emerged that can help enhance the taste, texture, and mouthfeel of foods where the gluten has been removed, mainly involving the incorporation of starches, different sources of protein and hydrocolloids.

But it’s not all about the manufacture and provision of traditional bakery products, all be they gluten-free, any more. No longer do bakeries stick to the common array of Danish pastries, scones, doughnuts and muffins. Bakery manufacturers have started to get creative in order to gain a competitive advantage by provision of new and exciting products.  

3D printing has made a large impact in many sectors, but its entry into the food industry has not been a simple journey. The properties of finished 3D printed products require a large amount of research (texture and rheology as well as colours and general appearance) and development along with the printing conditions to achieve them (such as temperature, speeds and raw materials). Texture Analysis is the first step in the Research and Development of 3D printed bakery and snack products, when texture can be unpredictable and must be measured after each iteration of ingredient or process modifications.

Food waste and by-products are generated in large quantities in the food industry. The large volume of low-cost by-products gives an economical advantage. Functional ingredients obtained from industrial by-products are a promising vehicle for the nutritional improvement of traditional bakery products and may provide health promoting properties. However, the incorporation of by-product functional ingredients also influences technological and sensorial properties.

It is also likely that insects will become a regular part of our diets in years to come. The texture of a bakery product can be altered after the addition of insect ingredients, particularly when they are there to replace something else. 

There is now more choice than ever and as a result consumers are more discerning than ever. Many different factors come together to create a bakery product that is both appealing and attractive to consumers and texture analysis has a pivotal role. The application of research and science and adopting various textural testing methods enables manufacturers and product development teams to optimise recipes for the consumer market and to streamline processes and procedures.

What are the new ingredient and product ideas in bakery product research, development and production and how can a Texture Analyser be applied?

Bakery product research, development, and production continually evolve in response to various factors like consumer demand, technology, health trends, and sustainability concerns. Here are some of the newer ingredient and product ideas in bakery product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

• Alternative flours: As consumers look for gluten-free or nutrient-rich options, alternative flours like almond, coconut, chickpea, and quinoa are becoming popular. Upcycled flours made from by products like spent grains from breweries or pomace juice production are featuring along with ancient grain flours like spelt, amaranth, teff, and kamut due to their health benefits and unique flavours.
  Example: Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties
• Natural sweeteners: With a move away from refined sugars, there's a rise in the use of honey, agave, coconut sugar, and monk fruit as natural sweetening agents.
  Example: The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
• Reduced sugar and sugar-free products: Use of sugar alcohols like erythritol or xylitol, and sweeteners like stevia for sugar-free baked goods.
  Example: Fiber enriched reduced sugar muffins made from iso-viscous batters
• Vegan and plant-based: Vegan eggs (made from ingredients like mung beans, flaxseed gel, chia gel and aquafaba), dairy-free milk alternatives (oat, almond, cashew), and butter substitutes (made from coconut oil, nuts) cater to a growing vegan consumer base.
  Example: Comparison of the spreadability of butter and butter substitutes
• Probiotics and prebiotics: Adding gut-friendly ingredients like inulin, resistant starches or fermented products can provide bakery items with a health boost.
  Example: Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
• Protein-enriched products: Incorporation of plant-based proteins like pea protein or wheat protein can appeal to health-conscious consumers.
  Example: Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour
• Sustainability: Ethically sourced cocoa or palm oil, organic ingredients, and products promoting reduced carbon footprints. There's also interest in the incorporation of insect flours.
  Example: Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers’ preference and willingness to pay
• Edible packaging: With a growing concern for the environment, the push for edible or biodegradable packaging in bakery products is on the rise.
  Example: Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application
• Functional and superfood ingredients: Ingredients like turmeric, goji berries, matcha, and spirulina, known for their health benefits, are being integrated into bakery products as well as collagen or protein powders for added nutrition.
  Example: Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread
• Fat replacement: New ingredients are being developed to provide alternative substitutes to fats.
  Example: Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie
• Alternative leavening agents: Sourdough and natural fermentation are gaining traction as consumers seek out traditional and "clean label" products.
  Example: Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
• Clean label movement: Formulations with fewer, simpler, and easily recognisable ingredients.
  Example: Lime juice and enzymes in clean label pan bread: baking quality and preservative effect
• Personalised and customised products: Baked goods tailored to individual nutritional needs, dietary restrictions, or taste preferences are made possible with the introduction of 3D printing.
  Example: A novel process to produce stratified structures in food
• CBD-Infused baked goods: As regulations ease, cannabidiol (CBD) and hemp-based ingredients are being integrated into bakery products for perceived health benefits.
• Enhanced texture experience: Unique textural experiences like ultra-fluffy or jiggly cakes, super crunchy cookies, or soft-melt-in-mouth pastries.
• Hybrid products: Examples include cronuts (croissant-donuts), cruffins (croissant-muffins), and brookies (brownie-cookies).

This list is by no means exhaustive, as innovation in the bakery sector is continuous and dynamic, shaped by a multitude of factors from global trade to individual consumer feedback.

Application of the Texture Analyser in bakery product development

With new products comes the requirement to test and measure properties to assess the effects of change of ingredient or processing procedure on the end product. Once the final product formulation is decided there is also a need to ensure that it can be manufactured consistently to guarantee quality control.  Whilst the majority of major bakeries have texture analysis installed in their quality control to perform standard procedures, there is the need to adopt new texture analysis measurements when new products offer different or a range of textural properties that have not been traditionally measured.

A Texture Analyser is a pivotal tool in bakery research and development (R&D) as it assesses the physical attributes of food, from crunchiness to stickiness. In product development, it aids R&D teams in refining ingredient mixes to achieve specific textural qualities. This instrument is also essential for maintaining consistent quality in production, evaluating the effect of storage conditions on shelf life, and validating the textural attributes of products with substituted ingredients. Furthermore, by correlating the data from the Texture Analyser with sensory feedback, businesses can gain valuable insights into consumer preferences. It also provides an understanding of how products interact with packaging materials, potentially leading to texture alterations. Additionally, it facilitates comparative texture studies against competitors' products. Utilising the insights from the Texture Analyser, bakery enterprises can innovate and tailor their products to align with the dynamic preferences of consumers.

Typical bakery product test and resulting graph

Discover more about typical tests that a Texture Analyser can perform for bakery product texture measurement.

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There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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