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Nowadays, people spend more time and effort to gain greater control over their health by exploring alternative or herbal medicines and natural health products to prevent disease or for a healthier life. It is known that people who consume a diet rich in natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to lead a life free of diseases. Recent studies suggest that regular or increased consumption of fruits and vegetables can reduce the risk of chronic diseases, and these health benefits are believed to be primarily due to their natural antioxidants and dietary fiber content.
At present, consumers prefer foods with health benefits and, at the same time, convenient for consumption, storage, and handling. In this sense, ready-to-eat nutritious products, such as snack bars, are highly appreciated for their convenience.
Snack bars are versatile products often made, with cereals, fruits, and nuts being an ideal food format to deliver healthy nutrients, bioactive compounds, and dietary fiber to the consumers.
Functional Foods. Globally, a relatively substantial number of terms were used to define the natural health-developed food products. For this purpose, the names of functional foods, nutraceutical foods, pharmaceutical foods, designer foods, farmafoods, vitafoods, foodaceutical, etc.
Other terms, often grouped separately, may be included in the same regulations: medical foods, dietary supplements, fortified foods, and botanicals. There are definitions around the world for functional foods, but there is no official or accepted definition; the functional foods are more of a concept than a defined food product group.
Therefore, a functional food can be a natural food, a food in which a component has been added or has been removed, a food in which the nature of one or more components has been altered, or any combination of these possibilities [ 2 ]. Functional foods can be those foods made up of distinct, fortified, and enriched elements that provide health benefits apart from the supply of essential nutrients e.
A food may be functional for all individuals or for certain population groups, which can be defined, for example, by age or genetic constitution. Moreover, the functional food, besides its basic nutritional effect, has also beneficial effects on human body functions improving the general physical state, decreasing the risk of disease evolution, etc.
The main roles of functional foods in regulating processes in the body are presented in Figure 1. Consumers have the tendency to look for easily prepared food, such as snacks, which are defined as alternatives to quick meals with or without substantial nutritional value.
Generally, snack bars are not recognized as functional foods, mainly due to their nutrient-poor composition. In the last years, there is an interest in making new types of snack bars with functional components.
According to a report regarding the snack food consumption in the USA [ 8 ], the snack, cereal, and nutrition bars may be classified in three main categories: health and wellness snack, organic snack bars, and energy and nutrition bars. A complex classification of functional bars is difficult to obtain, and the focus has generally been on consumption.
Therefore, snack bars can be consumed as a meal part as part of breakfast, lunch, or dinner or as a snack between meals , as a dessert after lunch or dinner , or as a meal replacement breakfast, lunch, or dinner.
The consumption of the snack bars is usually influenced by the age, gender, and the nutritional knowledge of the consumers. According to the International Markets Bureau market indicator [ 8 ], the consumption of the snack bars is also influenced by the following aspects: satisfying the need for sweets; saving time; using as an energy source; using for weight loss; and using for the protein, fiber, vitamin contents, etc.
The simplified flowcharts of snack bar production processes are shown in Figure 2. For the baked bar products, dry and wet raw materials are mixed together. This mixture is portioned and subjected to baking. The baking parameters time and temperature differ according to the specific characteristics of the finished product. For cold-formed bar production, the ingredients are also mixed together, and the resulting mixture is portioned in the desired shape without a baking step.
For both types of snacks, there may also be additional operations, e. Despite the bar type obtained, the final operation in the technological chart is packing. The bars are often made using a base of cereals such as oats, rice, corn, or proteins milk dairy proteins, soy, or whey and fortified with vitamins, minerals, and other nutrient- or energy-rich ingredients [ 9 , 10 ].
Snack bars are not just popular for their portability but also for the health implications associated with their consumption. Trends in health and wellness in food and beverages have increased more and more in recent years, as consumers are turning to less processed and more natural alternatives than regular products. Furthermore, nutritional snacks are suitable products that can provide energy and micronutrients to both healthy people and people from areas affected by famine of the world [ 10 ].
Cereal bars are very adaptable products made from processed cereals mixed with a variety of ingredients depending on the target population group [ 7 ].
Walnuts were successfully used in the manufacture of snack bars with good nutritional significant amount of raw fibers and lipids and sensory quality [ 11 ]. In recent years, the demand for high-protein snack bars has grown significantly by the people engaged in sports activities and dieting and as meal substitutes. In Table 1 , different formulations for snack bars are shown. The tendency to eat more nutritious foods instead of sweet products has led to the development of different snack bar types.
Since cereal consumption extends beyond breakfast at any time of the day, these products have become an excellent vehicle for delivering ingredients to functional foods on the market. Cereals have an increasingly important role in modern lifestyle due to the convenient forms they can use such as ready-to-eat food products, snack bars, and energy bars [ 14 ].
Therefore, snack bars can be considered as a reliable source of high-quality proteins, fibers, vitamins, and minerals. The nutritive composition of selected snack bars is presented in Table 2.
From the data presented in Table 2 , the chemical composition of the snack bars varies greatly depending on their destination. The variation of snack bar composition gives the consumers the possibility to select the proper bar to purchase. In addition, proteins can have a very positive effect on the human body, helping to control blood pressure, and the effect has been dependent on the type of protein [ 18 ].
According to the data presented in Table 2 , some formulated snack bars contain higher amounts of minerals and vitamins. Micronutrients are necessary compounds for a proper physiological state of the body that can be administered orally in the diet, and it is necessary to maintain an adequate balance [ 21 , 22 ].
Minerals must be supplied from foods because they cannot be synthesized, and given the global deficiencies in different minerals, it is worthy to offer convenient food with sufficient amounts of minerals [ 23 ]. From the compounds present in snack food, only a few, through their specific action, are essential to life and are usually known as biologically active compounds.
Proteins, polyunsaturated fatty acids, vitamins, and minerals as well as food fibers or probiotics may be included in this category.
Proteins are necessary to support growth, tissue repair, and protection [ 24 ]. Usually, the protein necessary is influenced by the gender, age, activity level, body health, or physiological states [ 25 , 26 ]. The conventional protein sources are plants and animals, e. Protein bars in addition to basic ingredients may contain other components such as flavors and stabilizers [ 29 ]. In addition to their role as a source of high calories, as a biomembrane construction material, or as a vehicle of fat-soluble vitamins, lipids are important by their intake in polyunsaturated fatty acids, phosphatide, and substances physiologically active, such as prostaglandin, prostacyclin, etc.
The omega-3 n-3 and omega-6 n-6 polyunsaturated fatty acids are essential for human health and are obtained exclusively from the nutrition [ 31 ]. At present, there is a wide range of omegaenriched food products such as bakery products, dairy products, juices and soft drinks, meat products, etc. Usually, the natural sources of n-3 fatty acids are seed and fish oils [ 31 , 33 ]. ALA sources are chia and flaxseed [ 34 , 35 ]. The addition of milled flaxseed in snack products, such as bars, is explained by their preventive and functional properties, such as vascular function improvement [ 38 ], anti-arrhythmic, anti-atherogenic, and anti-inflammatory functions [ 38 , 39 , 40 ].
Mineral elements have a biological key role because they participate in all the vital processes of the body. Mineral substances can have different roles in vitamins and enzyme functionality, having either an activating role calcium, magnesium, etc. The commercial snack bars usually contain the following minerals in different intakes Table 2 : calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc.
Vitamins are biologically active compounds of organic nature, with variable and complex structure. Vitamins are needed in very small quantities for the normal development of many metabolic processes, including assimilation and the use of nutrients brought by food, growth, and tissue restoration. Usually, snack bars commercialized on the market are rich in vitamins such as vitamin B1 thiamine , vitamin B2 riboflavin , vitamin B5 pantothenic acid , vitamin B3 niacin , vitamin B6 pyridoxine, pyridoxal, pyridoxamine , folic acid pteroylglutamic acid, vitamin B9 , vitamin B12, vitamin C, vitamin A, and vitamin E alpha-tocopherol.
Vitamin B1 exhibits several functions within the body, such as essential for maintaining appetite and normal digestion and necessary for growth, fertility, and lactation [ 42 ], as well as for the normal functioning of the nervous tissue [ 43 ]. Vitamin B2 is widely found in food products. Sources rich in B2 are beer and bakery yeast, meat, eggs, fish, and dairy products.
In the body, vitamin B2 fulfills certain metabolic functions, as phosphorus esters are part of the flavin enzyme structure involved in biological oxidation—reduction reactions [ 44 ]and together with pyridoxine is involved in the conversion of tryptophan to nicotinic acid. Vitamin B5, in the form of coenzyme A, is vital in the metabolism of lipids, carbohydrates, and nitrogen compounds [ 44 ]. Sources rich in pantothenic acid that are used in snack bar composition are wheat germ, mushrooms, broccoli, cauliflower, oats, dried peas, soybean, etc.
Vitamin B6 is found in large quantities in beer and bakery yeast and raw cereals. Fruits and vegetables have a lower content of vitamin B6. Pyridoxal phosphate and pyridoxamine phosphate are coenzymes involved in transamination, decarboxylation, deamination, etc.
In the body, folic acid as a coenzyme is involved in accepting and transferring one carbon, from a metabolite to another [ 46 ], interfering with the synthesis of purines and pyrimidines necessary for nucleic acid formation [ 47 ].
Folic acid is mainly found in green leaves, whole grains, soybeans, wheat germ, soybeans, oranges, avocado, etc. Vitamins E performs several functions in the body such as Krebs cycle regulator, a regulator of nucleic acid metabolism with implications for cell maturation and differentiation, a regulator of porphyrin and heme biosynthesis, a regulator of protein and amino acid metabolism, etc.
The main nutritional function is a biological antioxidant for oxidizable vitamins and lipids [ 44 ]. Tocopherols are found in almost all foods, the richest sources usually used for bar production being vegetable oils corn germ oil, wheat germ oil , cereal products, and eggs.
Vitamin C is acting as biochemical antioxidant and as enzyme cosubstrate [ 44 ], interfering with numerous processes, including formation of stromal proteins collagen, elastin , maintaining capillary integrity, etc. Sources rich in vitamin C are rosehips, white sea buckthorn, citrus fruits, tomatoes and tomato juice, cabbage, parsley, nettle, spinach, cauliflower, red and green pepper, red cabbage, eggplant, broccoli, strawberries, etc.
USDA Food Composition Databases [ 51 ] provides the selection of snack bars according to deficiency in one or more vitamins or any nutrient that must be reintroduced into the diet. As an example, a selection of the snack bar products according to the content of thiamine, riboflavin, and vitamin C is shown in Table 3.
Classification of snack bars according to the content of thiamine, riboflavin and vitamin C [ 51 ]. In the food industry, fiber plays a significant role in preventing obesity, diabetes, and cardiovascular disease [ 52 ].
Cereals contain quantities of insoluble fiber, except for oats, whereas fruit and, in particular, citrus fruit and apples contain substantial amounts of soluble fiber.
Lentils are also used in snack bar development, especially for their dietary fiber and the essential amino acid contents and for the folic acid and iron addition [ 54 ].
Lately, emphasis has been placed on the use of resistant starch RS in products as a potential functional ingredient. RS may increase the dietary fiber content [ 55 ] and promote the probiotic bacteria activity [ 56 ]. The study concluded the increasing of dietary fiber intake by the addition of RS. In recent years, consumers are constantly changing their eating habits, wanting to improve their diet with nutritious and safe food products that are easy to consume but, at the same time, improving health and well-being.
Due to their versatility, snack bars can be used by wide categories of individuals: athletes, people dieting or with nutritional problems, or irregular meals. Snack bars allow the consumers to get necessary energy and the nutritional benefits high-quality proteins, polyunsaturated fatty acids, minerals, vitamins, and fibers in one convenient and easy to store package.
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This online Bakery shop enables clients to check and buy different bakery items available online. Bakery Systems has been a leader in providing equipment and technical support to the bakery industry. By the year , we only had left. Whether you need a cake for a party or a treat for yourself, there's always a reason.
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Nowadays, people spend more time and effort to gain greater control over their health by exploring alternative or herbal medicines and natural health products to prevent disease or for a healthier life. It is known that people who consume a diet rich in natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to lead a life free of diseases. Recent studies suggest that regular or increased consumption of fruits and vegetables can reduce the risk of chronic diseases, and these health benefits are believed to be primarily due to their natural antioxidants and dietary fiber content. At present, consumers prefer foods with health benefits and, at the same time, convenient for consumption, storage, and handling. In this sense, ready-to-eat nutritious products, such as snack bars, are highly appreciated for their convenience. Snack bars are versatile products often made, with cereals, fruits, and nuts being an ideal food format to deliver healthy nutrients, bioactive compounds, and dietary fiber to the consumers. Functional Foods.
Calories vs cost: Manufacturers’ struggles with reformulation
For letting us be your secret behind the smile. Our collection of inspired recipes and decorating tips are designed to give you new ideas for creative creations and tasty treats consumers will love. Our Products. From donut mix and gourmet chocolate to ready to serve cakes and frozen muffins, we supply a complete line of mixes, bases, icings, glazes, fillings, frozen dough and fully baked products and equipment to food industry customers around the world. Ideas That Inspire. Batter Up Winter
Functional Properties of Snack Bars
Sugar in its various forms is the third most used ingredient in the bakeshop, exceeded only by flour and water. The following sections describe the forms of sugar available to bakers, and Table 2 shows the differences in composition of the leading types. Cube sugar, or lump sugar, is made from the first refined syrup, which is the highest grade. It is formed in moulds while the sugar is still moist, then dried in ovens and packed.
Baking is a method of preparing food that uses dry heat, normally in an oven , but can also be done in hot ashes , or on hot stones. The most common baked item is bread but many other types of foods are baked. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer centre". Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.
Wholesale Baking Ingredients
Yeast is a single-celled organism classified in the kingdom Fungi, and requires moisture, oxygen, food, and appropriate temperatures in order to survive. Under these suitable conditions, the yeast will reproduce and generate alcoholic fermentation. During fermentation, yeast and bacteria consume sugars, and the resulting products are alcohol and carbon dioxide. Generally speaking, bread dough is an ideal environment for the yeast, providing all the necessary conditions for its needs. The yeast ferments the sugar, and as a result of this fermentation, carbon dioxide gas and alcohol are produced. The alcohol is largely evaporated during the baking of the bread. Another by-product of fermentation is heat. In nature, there are dozens of genera of yeast, hundreds of species, and thousands of subspecies or strains. Saccharomyces cerivisiae is the strain that has been chosen for commercial yeast, because it has characteristics that favor rapid gas production.
Here are a few facts about some of the various types of sugar. Print Page. Get Social with MoreToSugar. Sugar What Is Sugar? Farm to Table Types of Sugar Sugar vs. All sugar is made by first extracting sugar juice from sugar beet or sugar cane plants, and from there, many types of sugar can be produced. Through slight adjustments in the process of cleaning, crystallizing and drying the sugar and varying the level of molasses, different sugar varieties are possible. Sugars of various crystal sizes provide unique functional characteristics that make the sugar suitable for different foods and beverages. Sugar color is primarily determined by the amount of molasses remaining on or added to the crystals, giving pleasurable flavors and altering moisture.
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Confectionery is the art of making confections , which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult.
American Crystal produces many varieties of industrial sugar products for industrial customers. These products are marketed through United Sugars Corporation to a wide range of food manufacturers across the United States including those in confectionary, bakery, cereal, dairy, and bottling industries.