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Chapter 2: Literature Review on the Formulation of Breads for Specific Dietary Requirements

2.7 Trends

The trend for wholesome healthy bread products will certainly continue to be in the focus of the baking industry. Due to the high prevalence of the so called “diseases of civilization” such as obesity, diabetes and coronary heart disease, the incorporation of functional ingredients shown to lower the risk factors of these medical conditions into baked goods is considered. In this respect breads rich in omega-3-fatty acids, antioxidants, vitamins, or minerals such as calcium and iron are of interest. Another approach is to reduce the total energy intake by influencing the feeling of satiety upon bread intake by incorporating dietary fibre or alternative

grains, which are more nutrient dense such as oat, buckwheat or quinoa. The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has also been linked to cardiovascular diseases. Numerous international health agencies have now recommended a salt intake level of about 5-6 g daily, approximately half the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the diet. Therefore, any reduction in the level of salt in bread would benefit the consumer. Another trend is clearly the production of breads using all- natural or even organic ingredients. Also “clean labelling” will certainly continue to be a major concern for producers and consumers. Since the market for “free from” products is still growing, the production of high quality gluten free breads will certainly be in the centre of attention for food technologists as well as the baking industry.

With today’s consumer being more health conscious, increasing demand for products with additional nutritional value can be observed. However, the key for successful new bakery products will still be their tastefulness.

2.8 References

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