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Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
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Additives and fillers are integral to enhancing the properties of concrete. Pozzolans and blast-furnace slag are additives or admixtures due to their reactions with calcium hydroxide released during cement hydration. Fillers, which are finely ground and similar in fineness to Portland cement, improve concrete attributes such as workability density, and reduce capillary bleeding or cracking. Some fillers possess hydraulic properties or participate in benign reactions within the cement paste.
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Clean-label techno-functional ingredients for baking products - a review.

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Consumers demand cleaner labels, driving a need for natural baking ingredients. This study explores innovative, techno-functional clean label alternatives and processing methods to meet health-conscious demands in the food industry.

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Area of Science:

  • Food Science and Technology
  • Ingredient Innovation
  • Sustainable Food Processing

Background:

  • Growing consumer awareness of ingredient labels fuels the clean label trend.
  • Reducing synthetic additives in widely consumed baked goods presents a significant challenge for the food industry.
  • There is a demand for healthier food options, particularly in the global baked products market.

Purpose of the Study:

  • To introduce novel techno-functional clean label ingredients for baked products.
  • To describe the production processes for these natural ingredients.
  • To provide alternatives for the baking industry to meet consumer health expectations.

Main Methods:

  • Exploration of sustainable protein sources, fat replacers, and leavening alternatives.
  • Investigation of natural fermentation and green processing technologies like malting and dry heat treatments for flour modification.
  • Analysis of molecular and functional changes in flour due to processing.

Main Results:

  • Development of ingredients derived from modified flour (malting, dry heat) with improved functionality.
  • Demonstration that these ingredients can replace conventional additives in baked goods.
  • Evaluation of the impact of ingredient replacement on the quality and technological attributes of breads and cakes.

Conclusions:

  • The study offers viable clean label ingredient alternatives for the baking industry.
  • Green technologies enhance flour functionality, enabling the replacement of synthetic additives.
  • These innovations align the food industry with consumer demand for healthier, natural products.