Applications of natural ingredients in baked goods - Natural Food Additives, Ingredients and Flavourings - page 314

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Applications of natural ingredients
in baked goods
S. S. Sahi, Campden BRI, UK
Abstract: There is no simple route by which food manufacturers can suddenly deliver
products from completely natural raw materials in order to satisfy consumer expectations.
The range of natural ingredients available is becoming greater but more studies are
required to evaluate the performance of such materials in existing manufacturing
methods. This chapter examines some of the ingredients used in the manufacture of a
range of bakery products and assesses their 'naturalness' against the defi nition and
criteria used by the UK Food Standards Agency. The application of enzymes as a means
to generate functional materials in situ as a replacement for some or all the functions of
chemically synthesised emulsifi ers is discussed and alternative sources of obtaining
functionally active materials such as yeast are examined. Examples are also provided of
fermented products that are a natural source of materials that serve to act as preservatives
in bakery goods.
Key words: bakery ingredients, enzymes, emulsifi ers, redox agents, yeast, functional
ingredients, preservatives.
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14.1 Introduction
According to guidelines issued by the UK Food Standards Agency (FSA), the term
'natural' for foods means 'essentially that the product is comprised of natural
ingredients, e.g. ingredients produced by nature, not the work of man or interfered
with by man' (FSA 2008, p. 15). The FSA guidance document goes on to explain
that:
It is misleading to use the term to describe foods or ingredients that employ
chemicals to change their composition or comprise the products of new
technologies, including additives and fl avourings that are the product of the
chemical industry or extracted by chemical processes.