Page 43 - FoodFocusThailand No.227 February 2025

STRATEGIC R&D

commonly used to enhance the flavor by generating 3. Ultrasound technology and high-pressure processing (HPP)
aromatic compounds, such as butter or vanilla flavor. are novel approaches to enhance the flavor and texture of alternative
(4) Amylase enzymes break down starch into smaller sugars bakery products based on plant proteins. Ultrasound technology operates
like glucose and maltose, which enhance natural sweetness by applying high-frequency sound waves to stimulate and modify food
and contribute to browning reactions that give desirable components. This process reduces the molecular size of proteins and
colors and aromas. (5) Lipoxygenase enzymes eliminate promotes protein interactions, resulting in bakery products with softer
unpleasant green or beany tastes in plant proteins derived textures and reduced grittiness. Ultrasound technology also enhances
from soy and peas. the release of volatile compounds and promotes protein-water
2. Fermentation technology is an important procedure interactions, leading to improved dough-rising capabilities. High-pressure
for developing alternative products that improve their flavor, processing (HPP), on the other hand, applies intense pressure to enhance
texture, and nutritional content. This process involves the water retention capacity of plant proteins, resulting in moister, softer
the use of microorganisms such as yeast, Lactobacillus, bakery products. Moreover, HPP diminishes undesirable green flavors
and other beneficial microbes to promote fermentation. by breaking down the off-flavor compounds in some plant proteins.
The result is the production of aromatic complex compounds, Apart from production technology, other food additives are frequently
which enrich the sensory profile of bakery products. used to create alternative bakery products. For instance, mixing xanthan
Products such as sourdough are produced from natural gum into egg-free cakes enhances their springiness and structural
microbial fermentation, which imparts a mild sour taste and integrity, while the addition of soy lecithin improves product elasticity,
distinctive aroma while reducing undesirable flavors like contributing to better overall texture and quality.
bitterness or green notes. Fermentation enhances protein The plant-based bakery market continues to expand despite
digestibility, as the carbon dioxide produced during yeast challenges in product development and technological advancements.
fermentation leavens the dough, resulting in a softer texture. However, through scientific innovation, a deep understanding of market
In addition, fermentation boosts nutritional value by enabling dynamics, and a commitment to meeting consumer needs, this segment
microorganisms to synthesize beneficial nutrients, such as demonstrates significant potential for promoting sustainability and fulfilling
B vitamins, amino acids, and enzymes that support human long-term demand.
digestion. Moreover, fermentation reduces antinutritional
factors, such as phytic acid commonly found in cereals,
thereby improving the body’s ability to absorb essential
minerals. More Information Service Info C006

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