Baking and frozen dough market

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2016 April

    Medium Digital

    Cereal processes > Cereal and milling science
    Cereal processes > Baking & bread


    Scope & contentFunctional oxidation for improved frozen dough

    By Caroline van Benschop - Product Application Expert Baking Enzymes, DSM Food Specialties

    Creating a healthier lifestyle remains of paramount importance to most consumers when choosing food. The impact of population growth and urbanisation is also directing us to source our foods in more sustainable ways and distribute it efficiently to ever growing cities and towns. In the bakery industry, this has led to an increased industrialisation and scale of operations, usually coupled with a decline of the smaller artisanal or craft establishments. However, we still demand the same standards of freshness, diversity and authenticity from the large plant bakeries.

    Challenges for the baker have continued up to the present day. Consumers purchase groceries at a wide variety of different retail channels and travel more than ever before. They buy baked goods on the way to and from work and expect to find the products they want at their travel destinations. People desire familiar, healthy, tasty and high quality bakery products wherever they go. The large industrial bakeries need to produce the same quality, if not better, than the local craft store.

    With a total annual consumption of 140 million tonnes (MT) per annum, bread is a key component of people’s diet. Frozen dough, where the dough is stabilised by freezing until the moment the bread is baked, provides opportunities for the baking industry. For the retailer, it means less waste and more flexibility with respect to changes in demand, thus offering the ability to react fast when restocking shelves in the supermarket. For food service, the advantage is that several small batches of bread can be thawed, proved and baked per day, offering them more choice of fresher breads.
    According to Mintel, the frozen dough market has grown by 8.1 percent over the period 2006-2011 and, in some parts of the world, the frozen dough market is growing even more rapidly. The Rabobank estimates that the frozen dough market in China grew from 500million CNY (82 million USD) to 2billion CNY (US$329 million) from 2008 to 2013.

    Read more about:
    Frozen dough challenges
    Different oxidation systems
    Using glucose oxidase in the dough process
    Introducing a new glucose oxidase


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