Molecular interactions within the hydrophilic phase of food matrices control the main phase transitions during processes such as mixing and cooking/baking. The main phase transitions occurring during processing of bakery products can be conveniently plotted in the corresponding state diagram. We propose that by predicting the structuring pathway of food matrices, bakery products with substantial improvement in nutritional profile whilst maintaining the desired structure and texture properties can be designed. Classical thermodynamic and polymer science theories can be conveniently combined to describe the influence of complex reformulations on key physical transitions such as starch gelatinization and protein denaturation in various bakery applications such as bread, cake and biscuits. Next, physical models describing the mechanical properties of cellular structures can be included to further unravel the influence of food structure and composition on crumb texture. Overall, such approaches enable us to provide food manufacturers and product developers with practical guidelines for major reduction in sugar and fat and substantial increase in fibre in bakery products. Highlights of these approaches will be provided in this paper together with explicative case studies, such as a cake-type product with zero added sugar (instead of 34%) and 18% fibre instead of 3% which was launched successfully on the Dutch market.<br/>

Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile

255th National Meeting (2018)

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