Applications of natural ingredients in baked goods - Natural Food Additives, Ingredients and Flavourings - page 327

processed foods. In the baking industry the main reason for using additives is to
facilitate processing, as well as improving product quality and shelf life, that is,
on the basis of technological needs. In order for natural materials to replace the
chemical additives, the quality of the product produced should closely match that
of the product made by chemical-using counterparts, otherwise the product will
not be acceptable to the consumer. Cost could also be a major factor as natural
alternatives may mean higher prices and this may be a deciding factor for the
consumer.
It is apparent that complete removal in one fell sweep of all chemical-based
additives is not possible or likely considering the range of bakery products
that are being produced and the number of functional properties that are
being contributed by improvers or additives. Instead a more cautious, step-wise
approach is more likely, where the number of additives being used is gradually
reduced and innovations in processing or baking are sought in order to use
more natural alternatives. In the bakery area more use of wholemeal fl our
for breadmaking and the use of whole grains, nuts and seeds in cakes and
biscuits are expected. For example, bread with inclusions is gaining in popularity
in the UK where they are viewed as healthier, but also contributing to texture and
fl avour.

14.5 Acknowledgements
I am indebted to Dr Charles Speirs of the Baking and Cereal Processing Department
at Campden BRI for his contribution of material on natural emulsifi ers.

14.6 References
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and structure in response to growth conditions and mode of cultivation', Letters in
Applied Microbiology , 37 , 268 - 274 .
BUESCHELBERGER , H - G . ( 2004 ), ' Lecithins ', in Whitehurst , R. ( ed. ), Emulsifi ers in Food
Technology , Blackwell Publishing , Oxford .
CAMERON , D . R . , COOPER , D . G . and NEUFELD , R . J . ( 1988 ), ' The mannoprotein of Saccharomyces
cerevisiae is an effective bioemulsifer', Applied and Environmental Microbiology , 54 ,
1420 - 1425 .
CAUVAIN , S . P . ( 1998 ), ' Breadmaking processes ', in Cauvain , S.P. and Young , L.S. ( eds. ),
Technology of Breadmaking , Blackie Academic & Professional , London .
CAVANAGH , H . M . A . , HIPWELL , M . and WILKINSON , J . M . ( 2004 ), ' Antibacterial activity of berry
fruits used for culinary purposes', Journal of Medicinal Food , 6 , 57 - 61 .
CHRISTIANSEN , L . , VIND , J . , BORCH , K . , HELDT - HANSEN , H . P . and SPENDLER , T . ( 2003 ),
'Generation of lipases with different specifi cities and functionalities in bread-making',
in Courtin , C . , Veraverbeke , W . S . and Delcour , J . ( eds. ), Recent Advances in Enzymes in
Grain Processing , Katholieke Universiteit Leuven , Belgium , pp. 269 - 274 .
DULL , B . J . and BONNER , W . A . (1996), 'The use of oat oil and spray-dried oat oil as a natural
emulsifi er and antioxidant in various food systems', IFT Annual Meeting: Book of
Abstracts , p. 113 .

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