Abstract
Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.
Highlights
Introduction and Target of This ReviewBread is a centuries-old food and considered an essential dietary staple food worldwide
The bread industry and bakeries are going for clean-label products, adding only natural ingredients and additive-/preservativefree formulations but keeping the bread quality high [14,15]
High concentrations are not recommended for sorbate or propionate as additives because they alter the product [21]
Summary
Bread is a centuries-old food and considered an essential dietary staple food worldwide. In the early twentieth century, the bread industry continued to develop, and the market changed with a more standardized process Products and processes such as bleached white flour, flour enrichment, and chemicals were added to maintain consistency and improve quality [4]. Bread formulations have optional ingredients such as sugar (sweeteners in general), milk solids, fats, and conditioners [5] These ingredients affect the quality and taste of the bread, but other ingredients can improve quality, enhance dough handling, and extend the shelf life [2]. The bread industry and bakeries are going for clean-label products, adding only natural ingredients and additive-/preservativefree formulations but keeping the bread quality high [14,15]. More research on natural ingredients can give the same attributes as traditional preservatives/additives to bread
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