Bakery Products

Consumers more and more believe that foods can contribute directly to their health and wellness. Of
course, today foods are not intended to only satisfy hunger and to provide necessary nutrients for
humans but also to prevent nutrition-related diseases and improve physical and mental well-being of
the consumers. In this regard, functional foods play an outstanding role. The increasing demand on
such foods can be explained by the increasing cost of healthcare, the steady increase in life
expectancy, and the desire of older people for improved quality of their later years. The development
and commerce of these products is complex, expensive and risky, as special requirements should be
taken into consideration. Besides potential technological obstacles, legislative aspects, as well as
consumer demands need to be examined, too. This paper offers a brief overview of the current
functional/nutraceutical food market situation in USA, Japan and European countries completed with
some studies on bakery product potential, e.g. functional breads. It explores the main challenges of
such product development focusing on the different factors determining the acceptance of
functionality. Furthermore, it discusses some prominent types of these food products with specific function functionality in the human body such as phytosterols omega-3, and probiotics so that to be
bio-available and in acceptable quantity.

Wheat is one of the most widely grown food grain crop in the world. Durum and bread wheat (Triticum durum and T. aestivum) constitute the base for human food. The Durum wheat (Triticum turgidum L. var durum) has the high grain quality and it is the main source of semolina for the production of pasta, couscous, and grain for burgher. Although production of wheat has not been sufficient to meet the increasing demand to satisfy human needs. Recently, new efforts have been systematically undertaken to replace part of the wheat flour by other sources. Legumes are a rich source of protein and contain approximately three times more proteins than cereals and high in lysine. The grain quality is important for processing of these end products, particularly the protein content and the gluten strength. For this reason, the rheological characterization of wheat flour dough is essential in bakery industry. Traditional dough testing instruments such as Farinograph, Mixograph, Alveograph, Extensograph,Mixograph, Amylograph, Maturograph, etc., have become important tests to asses and predict the quality of the finished bakery products. The Farinograph test is the importance of requirements of the industry and export markets. It measures the dough properties by measuring the resistance of dough against the mixing action of paddles (blades).It is generally used to determine water absorption required to make dough, to evaluate the effects of ingredients on mixing properties and to check blending requirement for dough development, tolerance to over mixing and dough consistency during production. In addition farinograph used to predict product texture characteristics. Therefore the present investigation was carried out to prepared the pulse flour blend [pea flour and lentil flour were mixed at 1:1ratio] and this blend was replaced with durum semolina for 15%, 30% and 45% to assess the pasta quality by farinograph. The result showed that 15% of pulse flour blend had dough water absorption (60.3%) and stability time (2.6min) were high and tolerance index was lower (62.6FU) than 30% and 45% of pulse flour blend replaced with wheat flour. These finding suggested that 15% of pulse flour blend had relative to dough properties of durum semolina (control) which was suitable for good quality of pasta and other bakery products.

Introduction: Bakery products are items of mass
consumption in view of its low price and high nutrient value.With rapid growth and changing eating habits of people, bakery products have gained popularity among masses.
Materials and Methods: About 200 working and 200
non-working women were selected by simple random
sampling method from Central India, Maharashtra, India and the data was collected using interview cum questionnaire method. Purchasing pattern of five bakery products viz., bread, buns, biscuit, cake and pizza bread were studied with respect to age group, qualification, family size, number of earning members and family monthly income of the working and nonworking women.
Results and Discussion: The results of the study
showed that the average age of working women was 39.39± 6.15 years and non-working women was 38.36±5.7 years.The average monthly income of working and non-working women was Rs. 38,125±19,550 and Rs. 40,625±20,825 respectively. Bread was found to be the most consumed bakery products among both types of families (79.5% in
working and 83.5% non-working) followed by biscuits
(76.5% in working and 70.5% non-working). The purchasing of buns, cake and pizza bread among working women were 7.5%, 19 % and 14% whereas among nonworking families it was 13%, 23% and 18.5% respectively. The significant associations were observed between the purchasing pattern of bread (p=0.000), biscuits (p=0.000) and cake (p=0.010) with the educational status of working and non-working
women. The age group, family size, number of earning
members and monthly income of working and non-working women did not show any association with the purchasing pattern of bakery products.
Conclusion: Purchasing of bakery products was same in
both working and nonworking women. Among demographic characteristics, education of women significantly affected the purchasing pattern of bakery products.