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How to improve tenderness and increase shelf life in industrial bakery and confectionery products

Maintaining the tenderness of bakery products until the end of their shelf life is essential to ensure the best sensory experience for the consumer.

The food industry is committed to various innovative strategies and technologies focused on maintaining product freshness from production to consumption.

Improving tenderness in industrial bakery and confectionery products is a challenge for development teams due to the vulnerability of these types of matrices in losing their freshness in a short period of time.

These are some of the handicaps the industry faces when improving the tenderness of its products and the key ingredients that could solve this challenge in different applications:

HANDICAPS

  • Starch retrogradation and dehydration of the product.
  • Instability in the crumb structure.
  • Pasty texture on the palate.

SOLUTIONS

  • Enzyme complexes act on the different substrates present in the flour, such as starches, non-starch polysaccharides or lipids, improving the tenderness and organoleptic characteristics of the final product.
  • Heat-treated flours improve dough hydration and moisture retention in the final product, resulting in a more tender and stable product.
  • Vegetable fibres improve dough hydration, moisture retention and the nutritional profile of the final product.
  • Emulsifiers homogenise matrices containing immiscible ingredients such as fat and water. The ingredients are evenly distributed in the dough, resulting in a more homogeneous texture and a finer crumb. Their ability to form complexes with starch slows down its retrogradation.
  • These are the applications in which we have the most experience in our innovation area: bread, doughs and fermented laminated doughs.

If you are interested in improving the tenderness and increasing the shelf life of your industrial bakery and pastry products, contact our team and we will advise you on everything you need.

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