Clean-label techno-functional ingredients for baking products – a review

Abstract

The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer’s health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers’ expectations.

Keywords:

• Alternative ingredients
• minimal processes
• malting
• heat-treated flour
• replacers

Acknowledgements

The authors acknowledge the Région du Pays de la Loire/RFI “Food for Tomorrow” for funding the “CLEAN” project together with ONIRIS-GEPEA.

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

This article was funded by Conseil Régional des Pays de la Loire (Grand number: CLEAN project).