Bread has been a staple food for thousands of years, and over time, bakers have developed numerous methods to make it. In recent years, with the advancement of technology, there have been many new and innovative ways to make bread. In this blog post, we'll explore some of the most exciting and novel technologies in making bread.
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1. High-pressure processing (HPP)
HPP is a technology that uses high pressure to break down the cell walls of bread ingredients, resulting in a more uniform crumb structure and longer shelf life. This method is particularly useful for creating gluten-free bread, which can be difficult to make without traditional gluten-strengthening techniques. HPP is also beneficial for preserving the nutritional value of the bread and reducing the need for preservatives.
Bake Off, a UK-based bakery. Their HPP technology allows them to create bread that has a consistent texture and flavor, with a longer shelf life than traditional bread.
2. Microwave-assisted baking
Microwave-assisted baking is a method that uses microwaves to speed up the baking process and reduce overall baking time. This method has several benefits, including reduced energy consumption and improved product quality. The use of microwaves can also help to prevent overbaking, resulting in a more consistent product.
Baker's Delight, an Australian bakery. They use a combination of conventional and microwave-assisted baking to create bread that has a crispy crust and a soft center, with a shorter baking time than traditional bread.
3. Enzyme-assisted baking
Enzyme-assisted baking is a technique that involves adding enzymes to the dough to break down the starches and proteins. This results in a softer and more flavorful bread, with a longer shelf life. Enzyme-assisted baking is particularly useful for creating artisan bread, where flavor and texture are critical to the final product.
Puratos, a Belgian bakery ingredient supplier. They offer a range of enzyme-based solutions that can be used to create bread with a softer texture, improved flavor, and longer shelf life.
4. Ultrasonic-assisted baking
Ultrasonic-assisted baking involves using ultrasonic waves to create bubbles in the dough, resulting in a lighter and more uniform crumb structure. This method can be used to create bread with a variety of textures, including crispy crusts and soft centers. Ultrasonic-assisted baking can also help to reduce the baking time, resulting in a more efficient process.
WP Bakery Group. Their ultrasonic technology can be used to create bread with a crispy crust and a soft center, with a more consistent texture than traditional bread.
5. Infrared baking
Infrared baking is a technology that uses infrared waves to bake bread more efficiently and evenly. This method can result in a more consistent product, with a crispy crust and a soft center. Infrared baking can also help to reduce the baking time, resulting in a more efficient process.
Dutch bakery, Vandemoortele. They use infrared technology to create bread with a crispy crust and a soft center, with a more consistent texture than traditional bread.
6. 3D printing
3D printing is a relatively new technology that can be used to create intricate and customized bread shapes and designs. This method is particularly useful for creating decorative breads for special occasions. 3D printing can also be used to create gluten-free bread, which can be difficult to make with traditional techniques.
Spanish bakery, Novaedes. They use 3D printing technology to create bread that is shaped like animals, flowers, and other objects, making their bread both beautiful and delicious.
7. Vacuum mixing
Vacuum mixing is a technology that removes air bubbles from the dough, resulting in a denser and more uniform crumb structure. This method is particularly useful for creating bread with a consistent texture and flavor. Vacuum mixing can also reduce the need for additional ingredients, resulting in a simpler recipe.
Baker's Best, a US-based bakery. They use vacuum mixing to create bread that has a consistent texture and flavor, with a longer shelf life than traditional bread.
In conclusion, there are many novel technologies in making bread that are worth exploring. Each method has its unique benefits, ranging from improved product quality to reduced baking time. As technology continues to advance, we can expect to see even more innovative ways to make bread. Whether you're a professional baker or a home cook, it's worth considering these technologies to elevate your bread-making game.
References
Mulla, M. Z., Subramanian, P., & Dar, B. N. (2022). Functionalization of legume proteins using high pressure processing: Effect on techno functional properties and digestibility of legume proteins. LWT, 158, 113106.
Devu, S. S., Dileepmon, R., Kothakota, A., Venkatesh, T., Pandiselvam, R., Garg, R., & Khaneghah, A. M. (2022). Recent advancements in baking technologies to mitigate formation of toxic compounds: A review. Food Control, 108707.
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