Loading...
Development of Organic Breads and Confectionery
Citations
Altmetric:
Date
01/07/2005
Files
Loading...
eopr4914.pdf
Adobe PDF, 346.48 KB
Research Projects
Organizational Units
Journal Issue
Citation
Gallagher, E., Keehan, D., Butler, F., Development of Organic Breads and Confectionery, Research Report No. 75, Teagasc, 2005.
Abstract
In recent years, concern for the environment and consumer dissatisfaction
with conventional food has led to growing interest in organic farming and
food. The demand has also been fuelled by highly-publicised food scares. Food
safety and genetic modification issues have led some consumers to opt for
organic food as a safer alternative.
Recently, there has been a significant increase in the number of launches of
organic bakery products in Ireland. As a result, there is an increased need to
identify suitable organic bakery ingredients for use in bread and confectionery
formulations. However, only a limited number of scientific studies on the
physical, chemical and functional properties of organic flours and ingredients
exist. The effects of commonly-used ingredients in baking, i.e. organic
improvers and fats, on the baking characteristics of organic products have not
yet been reported and little is known about the influence of approved
additives that may be beneficial to organic baking.
Arising from these gaps in the knowledge base on the use of organic flours and
ingredients, the objective of this study was to evaluate the chemical,
rheological and baking characteristics of white, wholemeal and confectionery
organic flours and to assess the baking potential of organic bakery ingredients,
in particular improvers, fats and additives. Ingredients and baked goods were
compared to non-organic controls.