The development trend of baked goods

- Apr 04, 2018-

According to statistics, the development trend is mainly the following three aspects:

Health and safety

In recent years, due to the toxic milk incident in Japan and the mad cow disease in western countries, China's poisonous and mildewy cooking oil, carcinogenic rice events and mildewed moon cake events. Anhui fuyang infant milk powder incident in 2005, Sudan red events of 2006, beer formaldehyde storm events, PVC, kimchi parasites pollution and so on, the food safety for consumers of psychological panic. As people living standard rise, people's life and health of its own increasingly attention and the internationalization of food sales and consumption of food enterprises is very necessary to improve food hygiene safety.

The trend of food development in the 21st century is natural, nutrition, health, safety and sanitation. People always put health first, because when they are healthy, they have everything. With the improvement of people's living standard and higher requirements for food, such as nutrition food, health food, functional food and green food, it has become a hot spot in the food consumption market. Advocating nature and returning to nature has become an irresistible trend of the world. Baked goods also need to take safety, health as the most basic development trend.

In baked goods, bread, biscuits, instant noodles and other foods have become one of the main meals for people, especially working young people, because of their life.

The pace quickens, they are the main consumer group, so safety, hygiene is the most basic, must guarantee. A new Finnish study has found that women aged between 20 and 49 and men aged 15-19 or 30-49 are the biggest consumers of biscuits, according to a new study by food ingredients company Danisco.

In order to continuously improve and improve the safety of food, bakery enterprises must pay attention to the following aspects: 1) selection of raw materials, attention to the control and freshness of toxic and harmful ingredients; Pollution-free, green food raw materials. 2) control the production process, pay attention to the process of processing, prevent the mixing of poisonous and harmful ingredients, and prevent the abuse of food additives. 3) manage the sales process, pay attention to the control of transportation and storage conditions. Chinese health authorities are strengthening and improving food hygiene monitoring to ensure food safety and hygiene.

Nutritional balance

The future development of baked goods should be suitable for people's pursuit of nutrition. According to the survey data, the global development trend of nutrition, health food, North America accounted for about 60%, Europe accounted for about 49% to 50%, the asia-pacific region accounts for about 30%, mainly is fat-free, low fat food, followed by low card, no sugar, low sugar food. It is the fundamental goal of the food enterprises to produce the nutrient balance food which is rich in nutrients and the proportion of each nutrient component, which is the fundamental trend of the development of baked goods.

Practice shows that long-term consumption of white rice flour is a periodic errors of human dietary nutrition, due to the accumulation of human long-term eat rice flour and fatty liver disease, diabetes, chronic "affluenza" also soared in China. Some have called for a reassessment of nutritional policy, such as adding some vitamins to white bread, but from a nutritional point of view it is not a substitute for all-white bread. A leading scientists say fine white powder and white bread lost most of the nutrients in the whole, by adding several trace substances, can never make up for all the effect, the consumption of whole grains and fruits and vegetables, can effectively prevent strokes and heart disease. After a five-year review and debate, the U.S. department of agriculture and the ministry of health jointly issued the 2005 edition of the American dietary guidelines on 13 January 2005. The new guidelines are the basis of the education program for all food programs and nutrition in the United States. New guidelines recommend a citizen of the United States should be within the scope of the heat demand to absorb enough nutrition, namely in the basic types of food to choose all kinds of nutritious, but saturated fatty acid, fatty acid, cholesterol, added sugar, salt and alcohol content less food and beverage, at the same time should be within the scope of energy demand to a balanced diet. A study published in the journal of the American dietetic association showed that women who ate breakfast cereals had the upper hand in maintaining a healthy weight. A national health and nutrition survey conducted by Michigan state university found that 77 percent of the 4,218 adult men and women surveyed were used to eating breakfast, with 22 percent of them enjoying ready-to-eat cereal. Among women, people who ate a cereal breakfast were 30 per cent less likely to be overweight than those who skipped breakfast, even considering factors such as exercise and total caloric intake. But women who like other breakfast foods are more likely to be overweight than women who skip breakfast.

Future baking food ingredients, therefore, necessary to rich nutrition and balance the nutrition proportion relations, in order to ensure people's health, for the purpose of change for a long time to excessive pursuit of "color, aroma, taste and shape", white rice and eating habits.

The whole development of the valley

Cereal food has become the mainstream food of choice in the world today, and the breakfast cereal market in the United States reaches $10 billion a year. Annual sales of Japanese breakfast cereals topped 100 billion yen. Experts predict that China's cereal breakfast food will reach 10 billion yuan a year.

Grains are rice, wheat, corn, sorghum, barley, oats, etc. Grains have many nutritional properties, such as fat in cereals, which generally account for 1% to 2% of the grain weight, but with a small amount but high nutritional value. At the same time, it contains more vitamin E, which not only has high nutritional value, but also has a good effect on reducing serum cholesterol and preventing the hardening of work arteries. In addition, B vitamins are the most abundant in cereals, and also contain 2 to 3 percent of cellulose and hemicellulose.

To produced in the alpine region of oats, buckwheat, millet, sorghum, corn, red bean and so on more than 10 kinds of grain as the main raw material, using the international most advanced high-tech made continuous extrusion cooking breakfast food and grain baked goods, the product has high protein, low fat, low cholesterol, low sugar, rich in dietary fiber, etc. Corn is of high nutritional value, and recreational food made from corn is very popular. It is very popular among the 100 - drill corn bread mix, 100 - drill and multi - grain bread mix.

More cereal grains baking food nutrition is by adding soybean protein, such as corn grain nutrition more grains mixed powder made into all kinds of bread, cakes, cookies, can let the modern people to achieve the effect of thin body and health. Developed countries such as the United States and Japan encourage people to eat whole wheat bread made with whole-wheat flour. Whole grain foods are foods made from whole grains (including germ, endosperm, and bran), such as brown rice, barley, and oats. Whole grains are rich in fiber, minerals, vitamins and hundreds of phytochemicals, which are low in fat and are natural health foods. Scientific studies have shown that whole grains have a protective effect against heart disease, digestive cancer and diabetes. One study found that, every day to eat a bowl of oatmeal with two slices of whole wheat bread type Ⅱ diabetes 30% lower than the average person.