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Trends and Innovations in Bread, Bakery, and Pastry

Article  in  Journal of Culinary Science & Technology · February 2013

DOI: 10.1080/15428052.2012.728980

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 Journal of Culinary Science & Technology

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Trends and Innovations in Bread, Bakery and Pastry

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Journal: Journal of Culinary Science & Technology

Manuscript ID: CS0520120009

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Manuscript Type: Original

Culinary and Food Innovation, Food science, Culinary science, Food product
Keywords:
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Page 1 of 12 Journal of Culinary Science & Technology

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3 Trends and Innovations in Bread, Bakery and Pastry
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5 Abstract
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7 The basic trends in bread, bakery and pastry innovation are related to Health, Pleasure and
8 Convenience. This paper analyses how culinary trends are influencing product innovation in
9 bread and similar products. New cuisine and leading chefs are considering bread and bakery,
10 not solely a complement to the dishes served in their restaurants but as a fundamental aspect
11 of their innovation offering. A case study of various leading innovation small firms in Spain will
12 serve as an example of the innovating drivers and critical elements in this craft. The influence
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of these innovation trends in the bread and dessert industry will be analyzed as well.
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Introduction
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18 The increasing popularity of haute cuisine has had an economic impact on the industry related
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19 services such as hospitality and tourism and led the sociologists to include culinary services
20 within the creative and culture industries (Rao, 2003). It has affected as well food industry and
21 services related with added value or innovative restoration.
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23 This paper objective is to discuss some of the new trends in Bread, Bakery and Pastry products
24 according with different markets observers. It will analyze as well the drivers of this innovation
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impulse in the bread, bakery and pastry innovation. The methodological approach will be
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27 through the analysis of various cases of R&D cooperation between our science research group
28 and various leading local chefs.
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The Bread, Baking and Pastry Industry (BBP Industry)
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34 The baking industry, in all developed countries consists of four segments: retail, wholesale, in-
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35 store and food service. Wholesale bakeries are the backbone of this industry.
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37 A retail bakery is a low-volume facility, where a variety of baked goods are produced and sold
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38 to consumers from the same location. Many retail bakeries are now offering whole-grain and
39 multigrain breads, but flavor continues to be a priority among retail bakery consumers.
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41 The wholesale baking industry sector consists of three segments: cake, bread and related
42 products, frozen bakery products and crackers and cookies. A wholesale bakery is typically
43 equipped with extensive production facilities and reaches consumers through retail locations,
44 such as grocery stores and food stores (Cauvain and Young, 2006, pp.5).
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46 In-store bakeries are found in grocery stores and are relatively small but offer a substantial
47 range of fresh baked products, with increasing amounts of whole-grain breads being produced.
48 Baked goods in the food service sector are those served in restaurants and cafeterias, and they
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are generally produced by a wholesale bakery.
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51 The weak economy associated with the past decade has reduced retail bakery sales, as well as
52 sales for in-store bakeries and food service companies. Today's consumers prefer to purchase
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54 their baked goods at wholesale club stores.
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56 The basic trends in BBP product innovation are related to Health, Pleasure and Convenience.
57 Convenience largely relates to changes in the social habits, increased working hours for
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3 women, changing household structures. Consumers have no time to cook, to shop or to
4 prepare their foods (Cauvain and Young, 2006, pp.18).
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6 For 'Pleasure' positioning there are identified three clear routes for new products 'novelty and
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fun', 'ethnic and exotic' or 'indulgent and premium. Pleasure accounted for half of all new
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9 launches and was the dominant trend years ago.
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11 Actually, health trend is a relevant drive for innovation in the BBP industry. Consumers
12 perceive many bakery products like as healthy and these that are seen as indulgent, such as
13 cakes and pastries, are often successful when given 'low and light' features - thus allowing for
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'guilt-free indulgence' (Global business insights, 2011).
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17 In Spain, in 2010 bakery industry processed 455,000 Tm in products with a value of 1,000,000
18 M€ with a turnover annual growth of approximately 10 %. Commercial distribution in each
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area is shown in Figure 1. Fresh sliced bread and cakes are the most important products in the
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21 Spanish market (Asociación Española del Dulce, 2011).
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24 **Figure 1**
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28 Health as driver for innovation: Building health with BBP products?
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When we analyze the growing number of new products innovations launched each year
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32 related to health topics; it seems that food companies are searching for new ways to attract
33 new conscious consumers. In relation to these strategies, two trends have been identified:
34 • Functional ingredients: During the past years, a large number of scientific studies had
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36 been published outlining a direct association between unbalanced diets and rising incidences
37 of chronic health-related issues, including cardiovascular disease, diabetes and obesity. This
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38 international debate has launched a rapidly rising, increasing investment in industry for
39 research in products with nutritionally value-added ingredients that promote health and
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wellness (Maric et al, 2009).
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43 Mostly, the innovations in BBP were designed aiming at for more healthful products by
44 including more whole grains, fiber, prebiotics and probiotics, or antioxidant ingredients.
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46 Consumers now, have an increasing interest in food that promotes and maintains energy,
47 enhance satiety, or make consumers feel full after eating. This demand gives BBP industry
48 added opportunities to develop products containing new functional ingredients compliant with
49 these requirements (Señorans, 2003; Inman, 2001; Suas; 2009, p.177).
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52 • Gluten- and allergen-free BBP products: The percentage of population affected by food
53 allergies is not known accurately since the definitions differ, but it has been estimated in the
54 range of 2-10% and it is more frequent in children than in adults. Although any type of food
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56 can cause an allergic response, 90 percent of all reactions are caused by eight allergens:
57 peanuts, tree nuts, eggs, milk, fish, shellfish, soy and wheat. Unfortunately, traditional baked
58 products rely on many foods listed as allergens, especially wheat-based flour, the trigger for
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3 celiac. This poses a challenge for both the ingredient and production sides of the plant
4 (Hüttner, E.K., Arendt, 2010).
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7 Convenience and Pleasure in BBP products: new ideas for innovation
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9 Fresh BBP products are affordable treats for consumer. The markets observers offer some
10 trends that apply to convenience products in the future ahead for BBP industries (Suas, 2006;
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12 Cauvain and Young, 2006):
13 • Cupcakes. This bakery trend follows with power; cupcakes are still extremely popular with
14 consumers.
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15 • Bakery on a stick. Similar a cupcakes, Cake pops, which are bite-sized round cakes on a stick
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17 decorated with fun designs, are popping up in bakeries and coffee houses everywhere. They’re
18 cute and easy to eat on the run.
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19 • Innovative doughnuts. Bakeries are offering doughnuts topped with nostalgic treats, like
20 Fruit Loops and toppings, and innovative flavors.
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• Savory. Fresh bakery is a draw through all day parts: Stromboli, pizza rolls, croissants and
other products can be customized with cheeses, meats, vegetables and other savory
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24 ingredients for taking during lunch, dinner and snack times.
25 • Play with portion size. If consumers must see pastries as a lower-calorie option, they will
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purchase more than one.

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28 • Go local and seasonal. BBP products can appeal to regional and ethnic tastes, and they can
29 be customized for the season.
30 • Perfect Pies. Pies can be offered in all shapes and sizes, ready-to-go, including if necessary
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beverage.
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33 • Pretzels and sticks. Different and innovative ingredients may be used for making pretzels or
34 sticks using as a meal in themselves.
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35 • Specialty bread. The consumer palate for better bread has expanded. A wide variety of
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artisan and specialty breads, par-baked and frozen dough bread products are available for
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38 convenient, in restaurants, c-stores, or retailers bake-off production.

39 • Fashion flavors. Salty/sweet, sweet/spicy and tropical fruits are just a few of the non-
40 traditional flavors for innovation in BBP industry.
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44 Science and Culinary Art: Examples of perfect combination for R&D and innovation in BBP
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Industry.
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48 Replacing of traditional flour to obtain a gluten-free muffin.
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50 Gluten- and allergen-free bakery industry typically must select from a broad range of
51 ingredients to achieve the same level of functionality as in conventional formulas. During
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53 gluten-free baking, these ingredients need to replace the attributes gluten lends to breads or
54 baked products. When formulating with gluten-free flour, moisture content is critical. If baking
55 an item that is expected to rise and the dough is dry, it will be too dense. If the dough is too
56 moist, the rise will be good, but will collapse during baking (Brennan, et al, 2012)
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3 Some medium to high level restaurants are already offering gluten free menus. However, this
4 offer was not complete since, though they could offer a variety of bread with their dishes they
5 needed as well gluten free bread.
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8 The research team led by Dr. Martinez-Monzó at Universitat Politècnica de València was
9 approached by Chef Jorge Bretón from a local Restaurant (La Sucursal) in order to solve the
10 problem.
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12 The team in cooperation with the chef used alternative flours for developing gluten-free
13 muffins, reformulating protein content from the original formulation.
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15 The flours used in this work were quinoa (Chenopodium quinoa, Willd), sorgo (Sorghum spp),
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17 teff (Eragrostis tef), toasted corn (Zea mays, L) and compared with wheat flour (Triticum spp)
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19 *****Figure 2****
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Textural properties were compared with sensory analysis. Texture analysis found that muffins
made with alternative flours had similar characteristics than wheat flour. In the sensory
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24 analysis, consumer selected like preference (after conventional muffin) made with quinoa and
25 sorgo flours, did not detected differences in texture on mouth.
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28 Humidity was also measured. Hydration differences were not showed between flours.
29 After laboratory trials and tests with the restaurant customers, it was concluded than it is
30 necessary further work to improve the formula for gluten free muffins, but alternative flours
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(quinoa and sorgo) may be used with a good acceptation of consumers.
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34 Application of the sensory analysis to the design of fruits cooked in vacuum.
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36 The most important chefs of the world claim for the existing knowledge about physicochemical
37 processes suffered by food after any culinary process and the art of combining different flavors
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38 in order to obtain new flavors and new textures, hence they would develop new processes to
39 gain competitive advantages in their Restaurants.
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42 The sensory analysis can be a good tool to develop these new preparations. The answers of the
43 consumers to the food sensory properties, particularly appearance, flavor, aroma, taste and
44 texture, are important factors to determine the success of new products. In this way, the aim
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46 of this work was to develop a new preparation based on "Tarte Tatin", using the sensory
47 analysis as a design tool.
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49 In the first experience, the apples were cooked in Sous-vide to a temperature of 75ºC at 90,
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120 and 150 minutes. In the second experience three different cooking treatments (Sous-Vide,
52 Cook-Vide and Moist Heat) at 75ºC during 120 minutes were evaluated. Once the cooking
53 treatments of Cook-Vide and Moist Heat were finished, the apples were packed in vacuum
54 bags and placed into a Blast Chiller (Sincold, Treviso, Italy) at 3 ºC during 40 minutes to
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decrease the food temperature and stop the cooking process. Finally the sensory evaluation of
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57 the prepared samples was realized.
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3 In the results of the first sensory analysis, the consumers selected chose the samples cooked in
4 Sous-vide process for 120 minutes and the choice was not based on preference for a particular
5 attribute. Only significant differences were found between treatments applied to the attribute
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7 texture, although the consumers did not attach much importance to this attribute when
8 selecting the preferred sample. The remaining attribute showed no significant differences for
9 any of the treatments applied. Therefore, it was decided to set the treatment time 120
10 minutes.
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13 In a second experience, a heat treatment was applied at 75 ° C for 120 minutes and three
14 cooking methods were analyzed: Sous-Vide (vacuum-packed), Cook-Vide (unpacked product
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15 cooked under vacuum conditions) and Heat Treatment Atmospheric Pressure (Moist Heat).
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17 The consumers found significant differences in the attributes aroma and appearance between
18 the three treatments applied, indicating that those treatments provide different properties to
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19 the product. For the attribute texture, contrasting with the first study in which it was observed
20 that the firing temperature did affect this parameter, it is observed that the type of treatment
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does not affect the samples or the consumers are not able to appreciate it. The preferred
sample rated by the consumers was Sous-Vide cooking treatment.
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25 Once the ideal cooking time and the optimal heat treatment were found, it was proceeded to
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design the New Tarte Tatín by the chef Jorge Bretón Prats. In the sensory analysis it was found
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28 that the optimum cooking time should be 120 minutes for the apples and the cooking
29 treatment selected was Sous-Vide in which the apples were cooked vacuum-packed. Figure 3
30 shows the result obtained in the dish design. Thus the chef proceeded with the new recipe
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which gained an excellent level of acceptance among customers (Garcia Segovia et al, 2012).
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35 ***Figura 3***
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39 Replacing sugar in ice cream: fruit up® as a substitute.
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Consumers concerned about their caloric diets tend to be reluctant to add a desert to their
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43 restaurant selection. Restaurant chef Jorge Breton was trying to develop sugar free deserts
44 which could comply with a low caloric attribute in order to convince their customers to add the
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desert choice to their dinners.

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48 This growing concern with health and the higher incidence of overweight, metabolic syndrome
49 and diabetes have resulted in an increase in interest for foods with lipid and sugar reduction.
50 However, the development of new food products turns out to be increasingly challenging, as it
51 has to fulfill the consumer's expectancy for products that are simultaneously indulgent and
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53 healthy. The use of sugar free sweeteners has been subject of controversy due to flavor or
54 other health factors.
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3 In order to help chef Breton within this context, two baked apple ice cream samples, one with
4 sucrose and glucose and other with Fruit up®1, were evaluated. The aim of this research was to
5 evaluate the impact of replacing sugar for Fruit Up® on sensory profiles and preference ratings
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7 for baked apple ice cream using dry heat and moist heat. A panel of 45 no trained consumers
8 evaluated product preference based on color, texture, sweetness and apple flavor. The results
9 of the sensory analysis showed that Fruit up® is a possible substitute of sugar in formulations
10 of baked apple or steam baked apple ice cream even when the formulation with glucose and
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12 sucrose was better appreciated than Fruit up®.
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14 ***Figura 4***
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17 Innovations in Traditional Bread for New Restaurants
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19 Bakery has been influenced in many cases by demand pull from haute cuisine restaurants. An
20 example could that of Francisco Roig Bakery. He is a baker coming from a traditional baker’s
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family.
He started innovating with bread and serving air brioches or “air-bags” to Ferra Adria´s small
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24 bar restaurant –Ticket- in Barcelona. He also serves special bread (Figure 5) for some avant
25 garde restaurateurs such as Trencadish (Valencia), Vicente Patiño (old Óleo), Ricard Camarena
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(old Arrop), Quique Dacosta etc.

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29 ***Figure 5***
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He uses artisan methods for kneading and rounding and fermenting in wooden trays. He recurs
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33 to mother dough and uses Spanish flours based in wheat and rye. Some of his innovating
34 methods include lyophilized mass, long fermentation, air injection, etc. These innovative
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35 technologies for traditional bread are allowed to modify the concept that consumer had of the
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bread in restaurant. In the last decades bread was forgotten and all innovation was applied at
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38 meals design to obtain new gastronomic experiences.

39 However, there are some areas that are necessary to improve in the development of new
40 bread products:
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• New flours for allergic or celiac population
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43 • Variation in packaging
44 • Longer self-life
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• Ready to eat products with high nutritious value

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48 One of the examples more interesting around R&D&I for bread was developed using soy
49 protein to improve self life during frozen of flatbreads. Flatbread was formulated with soy at
50 zero, 10%, 20% and 26% by weight of added ingredients. After the dough partially was baked
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52 to about 75% of completion, it was stored at minus-18 degrees Celsius for 14 days.
53 Researchers thawed and analyzed the dough for moisture content and texture properties such
54 as hardness. Freezing increased the hardness and chewiness and decreased the springiness of
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Fruit Up® is a natural fruit sweetener extracted entirely from fruits – through complete physical
57 production processes, utilizing no chemicals or additives. Unlike the competitive sweetening systems,
58 Fruit Up® is produced without the use of any enzymatic treatment.
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3 par-baked wheat bread, but 10% soy bread did not show a change in chewiness, hardness or
4 springiness upon freezing. Data suggest adding soy increased mobility of the water (Simmons
5 et al., 2012).
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8 Conclusions
9 Our experience has shown us that on one hand innovation in haute cuisine restoration drives
10 demands for innovation in complementary food such as bread, bakery and pastry. Innovative
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12 chefs are demanding new products and processes capable of satisfying consumer demands for
13 healthy diets and functional properties in the bread, bakery and pastry products
14 complementary in restoration services.
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17 On the other hand we are experiencing that science and technology play a relevant and
18 increasing role in finding acceptable solutions for meeting these consumer and chef demands.
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19 It appears that innovation in restoration services has a systemic character that influences and
20 drives innovation in all the involved agents.
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25 References:
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Brennan, M. A., Menard, C., Roudaut, G. and Brennan, C. S. (2012), Amaranth, millet and
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28 buckwheat flours affect the physical properties of extruded breakfast cereals and modulates
29 their potential glycaemic impact. Starch/Stärke. doi: 10.1002/star.201100150
30 http://www.bakeryandsnacks.com/Formulation/Potential-for-reduced-glycaemic-breakfast-
cereals-with-alternative-flours-finds-study. Source on-line, last access 28th april 2012.
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32 Cauvain, S.P. and Young, L.S., (2006), Baked Products: Science, Technology and Practice,
33 Blackwell House, Oxford.
34 Marić, A., Arsovski, S., Mastilović, J., (2009), Contribution to the improvement of products
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35 quality in baking industry, International Journal for Quality research, Vol.3, No. 3, pp. 1-
36 Suas, M (2006), Advanced Bread and Pastry: A Professional Approach, Delmar Cengage, N.Y.
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Hüttner, E.K., Arendt E.K. (2010), Recent advances in gluten-free baking and the current status
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of oats, Trends in Food Science & Technology, Vol. 21, 6, pp. 303–312
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Rao, H., Monin, P. and Durand, R. (2003), American Journal of Sociology, Vol. 108,. 4, pp. 795-
40
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42 Inman, J.J., (2001), The Role of Sensory-Specific Satiety in Attribute-Level Variety Seeking,
43 Journal of Consumer Research, Vol. 28, No. 1, pp. 105-120
44 García-Segovia, P., Vivian Barreto-Palacios, V., Iborra-Bernad, C., Andrés-Bello, A., González-
45 Carrascosa, R., Bretón, J., Martínez-Monzó, J., (2012), Improvement of a culinary recipe by
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46 applying sensory analysis: Design of the New Tarte Tatin, International Journal of Gastronomy
47 and Food Science, Vol.1, .Issue 1, pp. 54–60
48 Señorans, F.J., Elena Ibáñez, E-. and Alejandro Cifuentes, A. (2003), New Trends in Food
49 Processing, Critical Reviews in Food Science and Nutrition, Vol. 43, 5, pp. 507-526
50 Simmons, A.L., Serventi, L., Vodovotz, Y. (2012). Water dynamics in microwavable par-baked
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52 soy dough evaluated during frozen storage. Food Research International, Vol. 47, 1, pp. 58-63.
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