Consumer trends in healthy, clean label and plant-based foods, make bakery reformulation a potential tool for growth. However, getting the texture right by selecting the right ingredients and properly formulating with them, is not easy. It requires a good understanding of the specific functionality that each ingredient should provide at each processing step.
November 26, 2020
First principles in the science of baking, can help in making the right choices and speed up innovations. Examples are given of how such principles can guide choices in, for example, sugar and egg replacement, as well as in formulating with gluten-free flours.
Dr Stefano Renzetti - Senior Scientist and Project Leader, Wageningen Food and Biobased Research
Stefano Renzetti works as senior scientist and project leader at Wageningen University & Research (The Netherlands). His research activities focus on carbohydrates and proteins, with applications related to topics of sugar reduction, dietary fibre and protein enrichment in bakery and confectionary products. Stefano works on integrating food science with polymers science theories and on translating them into practical food applications. His research activities have helped the industry in the development of new products with improved nutritional composition, such as sweet bakery products with no added sugars and with concomitant fibre enrichment, for example. Stefano received the Harald Perten prize 2018 from ICC for his contribution to the furtherance of cereal science and technology towards practical applications.
