What is the use of food flavor in baked goods?

Food flavor can give food special flavor and taste, as a food additive, it not only supplement, enhance the flavor loss of food in the process of processing and transportation, but also improve the added value of products. However, there are still many problems in the practical application of flavor, such as the flavor is easy to react with other components in the process of processing and storage, which will affect the flavor of food and reduce the stability of products. Therefore, reasonable microencapsulation of the essence and embedding the essence with colloidal substances can expand its application range. Nowadays, microcapsule flavor has gradually become the mainstream of flavor development.
Composition and classification of food flavor
1. The composition of food flavor Generally speaking, the complete flavor is usually composed of four kinds of main fragrance, auxiliary agent, head fragrance, fixed fragrance, or three types of spices such as head fragrance, body fragrance, and base fragrance. The flavor used in the aroma of baked goods is usually a mixture of spices with a certain flavor according to a certain proportion and process, which can be the product of Maillard reaction, biotechnology, or essential oil and resin of natural product processing products.
1.1 Head of incense. Also known as the top fragrance is a high volatility, strong diffusion of spices, fragrance after a short time of volatilization no longer residual aroma. The first fragrance can give people the initial sense of beauty and make the fragrance infectious and imaginative.
1.2 Body smell. The aroma after the head fragrance is the main fragrance of the fragrance, and has the characteristics of medium volatilization of the body fragrance, which is the most important component of the fragrance.
1.3 Basic incense. Also known as the tail aroma, refers to the last aroma of the flavor, the low volatility of the base aroma rich retention, the base aroma can not only make the fragrance lasting but also constitute the basic part of the aroma characteristics of the flavor.
2. The classification of food flavors is classified according to the flavor type: mainly fruits, meat, vegetables, meat, fragrance, and so on.
The second is classified by nature: water-soluble, water-oil dual-use, oil-soluble flavor, as well as emulsified flavor and powder flavor.
The third is classified by raw materials: mainly divided into natural flavor, natural equivalent flavor and synthetic flavor.
The role of food flavor in baked goods
1. Give food a variety of fragrances Some food base itself has no fragrance after adding food flavor can get a variety of people want pleasant fragrance, fruit flavor, vegetable flavor and so on.
2. Stable product quality Adding food flavor is very helpful to stabilize the aroma of the product. The flavor is modulated according to the same formula, so the aroma of each batch of products is relatively stable.
3. Improve and supplement the flavor of some baked goods due to processing technology and time limitations, often lack of flavor or odor, adding food flavor, can make its flavor improved and supplement and can cover up bad flavor.
4. Other functions of food flavor In addition to meeting people’s requirements for delicious food, some of its functions are also related to digestion and metabolism, and the smell of food can stimulate saliva secretion and help promote people’s appetite and help the body’s digestion.
The defects of food flavor in baked goods
Most of the components of food flavor are volatile substances, which lead to the loss of volatilization and the change of flavor in the process of processing and storage. Therefore, the choice of process route is particularly important in the processing of baked goods, and the loss rate of essence should be calculated to control its addition amount to avoid the loss of fragrance.
The sensitive components of the essence react under the action of light, heat, oxygen and water, resulting in the change of flavor components. Due to the influence of fermentation time, temperature and moisture, appropriate measures should be taken to protect the essence sensitive components during fermentation and baking of baked goods.
The reaction of flavor components with other food components during food processing and storage affects the flavor and stability of food. At the same time, the structure of baked goods and the way of ingesting food strongly affect the release of aroma molecules, thus affecting the flavor of food. Therefore, the microencapsulation of flavor becomes more and more important. The microencapsulation of flavor not only retains the physical and chemical properties of the original flavor, but also gives the flavor special practicability.
The role of microencapsulated flavor in baked goods
1. Inhibit volatilization loss of flavor The composition of flavor is complex, many components are highly volatile and the volatility of various components is very different, resulting in flavor distortion. Through microencapsulation, volatilization loss is inhibited and the aroma remains intact, thus improving the stability of the flavor in storage and use.
2. The protection of sensitive ingredients microencapsulation can make the essence free from the influence of external adverse factors plus light, oxygen, temperature, humidity, pH, to a great extent improve the ability of oxygen, light and heat resistance, enhance stability, which is of great significance for baked goods.
3. Controlled release of microcapsule essence can be defined as a method in which the core material is released from the microcapsule at a specific occasion, a specific time and a specific rate. In baked goods, this nature of microcapsule essence not only ensures the stability of the flavor of the product during the quality period, but also gives food manufacturers greater space for development and rational use of microglue This nature of the bag produces more kinds of products to enrich the variety of baked goods and improve the production value of the factory.
4. Avoid reaction between flavor ingredients and other food ingredients Microencapsulation can isolate and protect the active ingredients in the flavor to avoid reaction with other food ingredients, and avoid some unsaturated aldehydes in the flavor and protein reactions in food to affect the flavor and taste of food.
Application prospect of microcapsule flavor in baked goods
Microencapsulation technology is an advanced technology with high practical value and has been widely used. It has become an important technical means in industrialization. Its introduction has brought great changes to the development of food industry.
With the deepening of people’s understanding of microencapsulation technology, the continuous development of new materials and new equipment Microencapsulation technology will be active in the food industry along its unique way.
The direct use of spice plant powder or essential oil resin oil in the baking process will take away some of the spices in the evaporation of water, and the spices will escape excessively or change at high temperatures, making the baked food flavor or taste insufficient during the shelf life.
When the microencapsulated flavor is added to the baked goods, it can reduce the loss during processing so that it has a strong flavor on the shelf. After the food is imported, the flavoring ingredients of the microcapsule are dissolved under the action of saliva to ensure the good taste of the product.
Because the slow-release flavor of microcapsules can be stored better and longer, the dissipation of shelf life flavor ingredients is avoided, and the nature of food is guaranteed.
Usually, commercially available bread will inevitably produce a small amount of “fermentation odor” due to dough fermentation. Microencapsulated flavor can perfectly improve the bad flavor left by traditional fermentation.
Through the study of microencapsulated control release of edible fragrance, related properties of various edible flavors and flavors, different special flavors were added to baked foods according to the unique properties of microencapsulated flavors and flavor effects, so as to give baked foods a better taste effect during the eating process.
Conclusion
In baked goods, if combined with the different production processes of baked goods to choose a reasonable method, skills and the amount of flavor added, you can obtain a realistic smell, good, pleasant products to consumers endless aftertaste.