Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery

This article discusses the role of functional ingredients in the baking industry, highlighting their contributions to improving nutritional profiles, shelf-life, texture, and appearance of baked goods. It covers various types of functional ingredients, including emulsifiers, enzymes, texture modifiers, and sugar and fat reduction technologies, which help bakers meet consumer demands for healthier, high-quality products.

First Publishes in: NufFoods Spectrum September 2024 Issue

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