Baking Additives' Applications
In bakery products, food additives are common. Applying food ingredients in various baked goods aims to improve product texture, appearance, shelf life, and processing performance. Here are some common scenarios:
Bread: This may include emulsifiers, preservatives, and dough improvers.
Pastries: Typically use colorants and flavorings to enhance appearance and taste. Some pastries may also contain preservatives and stabilizers.
Cakes: Commonly use colorants, flavorings, humectants (such as glycerin), and preservatives.
Desserts: Such as doughnuts and fruit tarts, may contain colorants, flavorings, and preservatives.
Biscuits and Cookies: Typically contain flavorings, colorants, emulsifiers, and sometimes preservatives.
Candies and Chocolates: These products often use colorants, flavorings, and emulsifiers.
Yeast Bread and Rolls: May include emulsifiers, preservatives, and dough improvers.
Specialty Foods: Such as gluten-free or vegetarian products, may use special alternative ingredients and additives to mimic the texture and flavor of traditional products.
Sandwiches and Snacks: The bread and meat in these products may contain additives such as preservatives and MSG.
Candies and Chocolates: These products often use colorants, flavorings, and emulsifiers.
Yeast Bread and Rolls: May include emulsifiers, preservatives, and dough improvers.
Specialty Foods: Such as gluten-free or vegetarian products, may use special alternative ingredients and additives to mimic the texture and flavor of traditional products.
Sandwiches and Snacks: The bread and meat in these products may contain additives such as preservatives and MSG.
FOOD ADDITIVES INVOLVED IN BAKING
The use of these food additives in baking can be adjusted and combined according to the specific needs of the bakery and product type to ensure the production of high-quality bread and pastry products.
