Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: a review

Publication date: Available online 14 September 2018Source: Trends in Food Science & TechnologyAuthor(s): Zeineb Nhouchi, Eliot Patrick Botosoa, Romdhane KarouiAbstractBackgroundSensorial, nutritional and microbiological deteriorations of alveolar bakeries are mostly hazardous for producers that are threatened by the loss of consumers’ confidence and market shares. These alterations induce loss of the freshness, which is the first feature of purchasing. Hence, monitoring the quality of baked products has been determined by using different analytical techniques (e.g., rheology, chromatography, sensory analyses, etc.). To date, these tools are used as reference ones, but, they come under criticism due to their destructive and sophisticated aspects. Therefore, many newest techniques have been investigated in order to provide reliable data in a short time and a cheap way without the need of samples preparation.Scope and approachThis review will discuss firstly the techno-functional properties of the lipid component in the formulation of alveolar products and attempts of its reduction and/or substitution. Then, the optimization of bakeries processing will be presented. The macroscopic and molecular techniques commonly used for monitoring quality, freshness and alteration of the alveolar products are finally reviewed.Key findings and conclusions: The potentialities of vegetable oils combined with fibers to reduce the saturated fatty acids content in recipe are highlighted. This r...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research