Its about baked snacks

1. WELCOME

2. Health Based Bakery
Products
BY,
Anurag M

3. Bakery Products
Bakery products includes bread, rolls,
cookies, pies, pastries and muffins, which
are usually prepared from flour or meal
derived from some form of grain and cooked
by dry heat process, especially in some
kind of oven.

4. Health based bakery products
• Health based bakery products are the bakery
products which results in special health benefits
other than normal nutritional supply when
consumed in adequate amount.

5. Types:
• Food for intolerances.
• Bakery products that contribute to a healthier
life style.
• Bakery products required for specialized diet
requirement.

6. Food intolerances

7. • Food intolerance is negative reaction, often
delayed, to a food, beverage, food additive, or
compound found in foods that produces
symptoms in one or more body organs and
systems
• The main food intolerances/allergies that
affect the bakery industry are intolerances to
gluten or an allergy to eggs.

8. 1. Gluten intolerances.

9. • Gluten intolerances or celiac disease is a
lifelong illness that is caused by sensitivity to
gluten.
• Gluten free baking is presented with the
challenge of replicating the functionality of
gluten in the absence of wheat fiber use

10. • Gluten free bread is produced by replacing
the flour with a mixture of fine rice
fiber, potato starch and tapioca fiber.
Xanthan gum is added to provide with
structure and prevent crumblness.

11. 2. Lactose intolerance.

12. • Lactose is the double sugar found in milk.
• Milk can be easily replaced by using soy milk.
Soy milk suitable for all baked products that
require the addition of milk, including its use
as a replacement for milk in custard based
fillings.

13. • Whipped dairy cream may be replaced by
vegetable based “cream” filling.
• Soft or silken soybean curd can be
successfully used to replace cream in cheese
cakes.
Soymilk

14. Egg allergy

15. • Most breads, pastries and biscuits or cookies
can be made egg free by replacing the
moisture content that is contributed by eggs
with milk or other liquids.
• Cakes and sponge making are heavily reliant
on the functional characteristics of eggs as a
aerating medium.

16. • Commercial egg replacers are made up of
potato starch, tapioca fiber, chemical
leavener and carbohydrate gum.
• Addition of lecithin into the product
improves overall volume, texture and eating
quality.

17. 2.BAKERY PRODUCTS THAT
CONTRIBUTE TO A HEALTHIER LIFE-
STYLE

18. • There is a large range of bakery products that
are already low fat, low sugar, and/or high
fiber. These include whole-meal or whole-
grain breads, sponge cakes (chiffon and
devil’s food cakes), and biscuits like biscotti
and macaroons. Fat replacers and alternative
sweeteners can be used in the development
of low-fat, low-sugar products.

19. 1.Whole wheat bakery products

20. • Whole wheat flour is a powdery substance derived
by grinding or mashing the wheat's whole grain.
• Whole wheat flour is more nutritious than refined white
flour. Whole wheat is a good source of
calcium, iron, fiber and other minerals like selenium.
• But Whole wheat flour has a shorter shelf life than
white flour, as the higher oil content leads to rancidity.

21. Health and whole grain consumption.
• Consumption of whole grains was found to be
associated with lower fasting insulin
concentrations when compared to those
associated with the consumption of refined
grains.
• Major component in reducing risk factors of
Type 2 Diabetes.
• Reduces the risks of CVDs.

22. • Regular wholegrain consumption
lowers LDL and triglyceride levels, which
contributes to an overall 26% reduction in
coronary heart disease risk factors.
• Wholegrain consumption is inversely related
to hypertension, diabetes, and obesity when
compared to refined grains.

23. 2. Multi grain bakery products
• These are bakery products containing
two or more types of grain, especially for
providing fiber and health benefits.

24. Multigrain breads
• Multigrain bread is bread made with multiple
grains such as oats, cracked
wheat, buckwheat, barley, millet and flax.
• Multigrain bread may have three to five
different grains or it may have up to twelve
different grains.

25. 3. Bakery products with high fiber

26. • Fiber refers to a group of substances that
include plant polysaccharides and lignin that
are resistant to the digestive enzymes.
• Because of the very effective elimination
characteristics of it, it can help prevent such
diseases as bowel cancer, piles, stop
constipation
• Fiber tends to be very low in fat but can help
prevent cardiovascular disease

27. 4. Sugar free bakery products
• Sugar-free foods do not contain any sugar
and are usually artificially sweetened.
• These need to look like, taste like, and have
the same quality of their sugar counterparts
in order to satisfy the consumer.

28. • There are several sugar substitutes
available, although some of the artificial
sweeteners are actually destroyed by high
temperatures which can lead to baked goods
with an unpleasant flavor and appearance.
Natural sweeteners often produce better
results but they generally contain more
calories and may require additional
adjustments to the original recipe.

29. Natural Sweeteners
Honey:
• Honey is 25 to 50% sweeter than sugar, and
has a distinctive flavor.
• Baked goods made with honey are moist and
dense, and tend to brown faster than those
made with granulated sugar.

30. Maple syrup:
• It is made from the sap of sugar maple trees.
The sap is boiled down into a
sweet, delectable syrup.
• Grade A maple syrup is golden brown and has
a delicate flavor. Grade B is
thicker, darker, and is better for baking
because it has a stronger flavor.

31. Molasses:
• It is a byproduct of refined sugar production.
It contains small amounts of B
vitamins, calcium, and iron.
• Molasses imparts a dark color and strong
flavor to baked foods, but is not as sweet as
sugar.

32. Corn syrup:
• Is known as "invert sugar”.
• It is useful in cooking and candy-making
because, unlike other sugars, it does not
crystallize.
• Corn syrup is less sweet than sugar, and does
not add flavor like molasses or honey.

33. Other Natural Sweeteners
• Refined fructose
• Brown rice malt syrup
• Fruit juice concentrates
• Stevia

34. Artificial Sweeteners
• These sweeteners have been approved by the
FDA and are available for home use. While
they provide a sweet taste, artificial
sweeteners lack the browning, tenderizing
and moisture-retaining properties of
granulated sugar.

35. • Saccharine: is 200 to 700 times sweeter
than sugar. It can be used in baked
goods.
• Aspartame: is 160 to 220 times sweeter
than granulated sugar. This sweetener
is heat-sensitive: it loses its sweetening
power when heated, and cannot be
used for cookies or cakes.

36. • Acesulfame potassium: is 200 times sweeter
than sugar. It is heat-stable, so it can be used
in baking and cooking.
• Sucralose: is made from sugar, but is not
metabolized by the body like sugar. It is 600
times sweeter than granulated sugar.
Granular sucralose is the form used when
baking.

37. Organic Bakery Products
• Organic foods are products of a farming
system that avoid the use of man-made
fertilizers, pesticides, growth regulators and
livestock feed additives. Instead, the system
relies on crop rotation, animal and plant
manures, and hand-weeding and biological
pest control.

38. Conclusion
• The bakery products could be
converted into health products, which
is the demand of present consumers.
• There is scope for bakery products as
a means of improving health of the
needy population.
• It helps to address various health
disorders and diseases

39. Reference
• Bakery Products Science and Technology by
Y.H. Hui, Blackwell Publishers, 2006.
• www.wikepedia.com

40. Thank you for your attention!