Safety and hygiene are the most basic development trends. With the improvement of people's living standards and higher requirements for food, baked goods must also take safety and hygiene as the most basic development trends.
In baked goods, bread, biscuits, instant noodles and other foods have become one of People's main meals, so safety and hygiene are the most basic and must be guaranteed.
Baking food enterprises must pay attention to the following aspects: 1)
The choice of raw materials, pay attention to the control of toxic and harmful ingredients and fresh state. 2)
The control of the production process, pay attention to the processing process, prevent the mixing of toxic and harmful components, and prevent the abuse of food additives. 3)
Management of sales process, pay attention to the control of transportation and storage conditions.
With the development of whole grain baked food, cereal food has become the mainstream food of International choice today. Cereals include rice, wheat, corn, sorghum, barley, oats, etc.
Multi-Grain nutritious coarse cereals baked food is made into various kinds of bread, cakes and biscuits by adding soybean protein, corn and other multi-grain nutritious coarse cereals mixed powder, which can make modern people achieve slimming and healthy effects.
The development of low-energy and sugar-free baked foods has attracted extensive attention and has gradually become a popular food fashion.
Low-energy, sugar-free baked food ingredients mainly include functional oligosaccharides, functional sugar alcohols and functional oils.
Sugar-free baked food ingredients mainly replace sucrose with functional oligosaccharides and functional sugar alcohols, which solves the problem that diabetic patients are difficult to taste sweet without causing large fluctuations in blood sugar and insulin levels.
In addition, oil substitutes can be used in low-energy baked food ingredients, and replacing traditional oil with oil substitutes will be the future development trend of baked food.
Pay attention to the nutritional value and nutritional balance. It is the fundamental purpose of food enterprises to produce balanced food with rich nutritional ingredients and proportional relationship of various nutritional ingredients that meet the needs of human body, it is the fundamental trend of baking food development. In the future, baking food ingredients must be balanced with rich nutrients and the proportion of various nutrients, in order to ensure people's health, change the long-term excessive pursuit of 'color, aroma, taste, shape', refined rice white noodles eating habits.
The rapid development of functional baked food ingredients functional food ingredients is a trend in the development of food industry and also a development trend of functional baked food ingredients.
In terms of functional baked food ingredients, there are dietary fiber, oligosaccharide, sugar alcohol, soybean protein, functional lipids, plant active ingredients, active peptides, vitamins and mineral elements, etc.
The innovation of baked food is diversified, and the innovation of baked food is diversified. It is combined with candy, ice cream and other products to form a series of brand-new products.
In the innovation of products, quality and quality play a very important role.