{"id":2942,"date":"2024-09-09T10:14:26","date_gmt":"2024-09-09T10:14:26","guid":{"rendered":"https:\/\/www.sathguru.com\/news\/?p=2942"},"modified":"2024-09-09T10:15:33","modified_gmt":"2024-09-09T10:15:33","slug":"functional-ingredients-to-enhance-quality-enable-sugar-and-fat-reduction-in-bakery","status":"publish","type":"post","link":"https:\/\/www.sathguru.com\/news\/2024\/09\/09\/functional-ingredients-to-enhance-quality-enable-sugar-and-fat-reduction-in-bakery\/","title":{"rendered":"Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery"},"content":{"rendered":"<p>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.<\/p>\n\r\n<div \r\n    class='wp-block-pdfp-pdf-poster  alignnone'\r\n    id='pdfp-2'\r\n    data-attributes='{&quot;uniqueId&quot;:&quot;pdfp1&quot;,&quot;file&quot;:&quot;https:\\\/\\\/www.sathguru.com\\\/news\\\/wp-content\\\/uploads\\\/2024\\\/09\\\/FFS_Sept_2024_Issue_All_Pages_Low.pdf&quot;,&quot;height&quot;:&quot;842px&quot;,&quot;width&quot;:&quot;100%&quot;,&quot;print&quot;:false,&quot;fullscreenButton&quot;:true,&quot;fullscreenButtonText&quot;:&quot;View Fullscreen&quot;,&quot;newWindow&quot;:false,&quot;showName&quot;:false,&quot;downloadButton&quot;:false,&quot;downloadButtonText&quot;:&quot;Download File&quot;,&quot;protect&quot;:false,&quot;onlyPDF&quot;:false,&quot;defaultBrowser&quot;:false,&quot;thumbMenu&quot;:false,&quot;initialPage&quot;:0,&quot;sidebarOpen&quot;:false,&quot;lastVersion&quot;:false,&quot;hrScroll&quot;:false,&quot;alert&quot;:true,&quot;popupOptions&quot;:{&quot;enabled&quot;:false,&quot;text&quot;:&quot;Open PDF&quot;,&quot;btnStyle&quot;:{&quot;background&quot;:&quot;#1e73be&quot;,&quot;color&quot;:&quot;#fff&quot;,&quot;fontSize&quot;:&quot;rem&quot;,&quot;padding&quot;:{&quot;top&quot;:10,&quot;right&quot;:20,&quot;bottom&quot;:10,&quot;left&quot;:10}}},&quot;align&quot;:&quot;none&quot;,&quot;alignment&quot;:&quot;left&quot;,&quot;title&quot;:&quot;&quot;,&quot;titleFontSize&quot;:&quot;16px&quot;,&quot;additional&quot;:{&quot;ID&quot;:&quot;&quot;,&quot;Class&quot;:&quot;&quot;,&quot;CSS&quot;:&quot;&quot;},&quot;adobeEmbedder&quot;:false,&quot;adobeOptions&quot;:{&quot;showDownloadPDF&quot;:true,&quot;showPrintPDF&quot;:true,&quot;showAnnotationTools&quot;:true,&quot;showFullScreen&quot;:false,&quot;embedMode&quot;:&quot;SIZED_CONTAINER&quot;},&quot;popupBtnStyle&quot;:{&quot;background&quot;:&quot;#2271b1&quot;,&quot;color&quot;:&quot;#fff&quot;,&quot;padding&quot;:{&quot;top&quot;:10,&quot;right&quot;:20,&quot;bottom&quot;:10,&quot;left&quot;:10}},&quot;popupBtnText&quot;:&quot;Open Document&quot;,&quot;CSS&quot;:&quot;&quot;}'\r\n    style=\"text-align: left\"\r\n>\r\n<\/div>\n<p>First Publishes in: NufFoods Spectrum September 2024 Issue<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-retail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sathguru.com\/news\/2024\/09\/09\/functional-ingredients-to-enhance-quality-enable-sugar-and-fat-reduction-in-bakery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery\" \/>\n<meta property=\"og:description\" content=\"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 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sathguru.com\/news\/2024\/09\/09\/functional-ingredients-to-enhance-quality-enable-sugar-and-fat-reduction-in-bakery\/\" \/>\n<meta property=\"og:site_name\" content=\"Sathguru News\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-09T10:14:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-09T10:15:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sathguru.com\/news\/wp-content\/uploads\/2024\/09\/Functional-ingredients.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"sadmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@sathgurumc\" \/>\n<meta name=\"twitter:site\" content=\"@sathgurumc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"sadmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.sathguru.com\/news\/2024\/09\/09\/functional-ingredients-to-enhance-quality-enable-sugar-and-fat-reduction-in-bakery\/","og_locale":"en_US","og_type":"article","og_title":"Functional Ingredients to Enhance Quality, Enable Sugar and Fat Reduction in Bakery","og_description":"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. 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