agent include cysteine and bisulfite.
b. Enzymes: Different enzymes are used to improve the processing characteristics of dough. Examples of enzymes that are added for this purpose includes the following• Amylases: It breaks down the starch into simple sugars. Yeast uses it up and can ferment quickly. Malt is used as it is the natural amylase source.• Proteases: It improves the extensibility of dough by breaking the gluten.• Lipoxygenase: It is used to oxidize flour.
c. Bleaching agents: Objective of addition of this additive is to make the flour whiter. Nitrogen dioxide is used for that purpose. In presence of high voltage, it is converted to nitrogen tetra oxide which is effective bleaching agent. Benzoyl peroxide is also used and it is better than nitrogen dioxide.
d. Emulsifier: Lecithin, monoglyceride, and diglyceride are used as emulsifier to disperse fat evenly through the dough that helps to trap carbon dioxide more. Addition of emulsifier produces softer crumb and fine grain with increased baked volume.
2.3.6.5 Fat Replacers
There is a growing consciousness developing in world to the ratio of saturated fatty acid to poly- and mono-saturated fatty acids in the diet. It is concluded that calories from fat in the diet should not be more than 30%. There is growing market demand for low fat food that encourage research on low fat content of food. Whenever fat content is reduced, it will automatically affect organoleptic property and physical property of food. To get desirable character, there is a need to use fat replacers. Fat replacers are carbohydrate, protein, and fat-based compound that replace fat to reduce calories in food. They can be synthetic fat substitute, emulsifier, starch derivative, hemicellulose, bulking agent, etc. They can be classified as follows:
a. Fat substitute: It is a synthetic compound that can replace fat on weight by weight basis. These compounds are having similar chemical structure to fat but they are resistant to digestive juices.
b. Fat mimetics: These are the substances that imitate the physical or organoleptic properties. They are also known as “texturizing agent”. They require high amount of water for their action.
c. Fat analogs: These compounds have similar characteristics of fat but digestibility and nutritional value are different.
d. Fat extenders: They allow decrease in the amount of fat in the product [18].
Carbohydrate-based fat replacers are not used for frying purpose. Protein-based fat replacers are made from milk protein or egg protein. They can be heated and be converted to microparticle that give the same mouth feel as fat. They are used in butter, cheese, mayonnaise, and salad dressings. They cannot be used for frying and baking. Fat-based fat replacers are fat molecules that are modified so that they can be partially absorbed.
2.3.6.6 Sweeteners
Sweeteners are added to improve the taste of food. They also contribute to energy value. Some sweeteners like polyols are the modified sweetener that are popular nowadays. They are natural compounds and often added to boost flavor. They can provide some nutrition but they do not cause tooth decay or affect insulin response. On the other hand, artificial sweeteners have very little or no nutritional value. Sweeteners can be classified as in Figure 2.2.
Figure 2.2 Types of sweetener.
2.3.6.6.1 Nutritive Sweeteners
Nutritive sweeteners are sweet tasting and have nutritional value. The natural sweetener includes mono- and disaccharides like sucrose, high fructose corn syrup, honey, molasses, and sugar alcohols. Properties of natural sweetener are follows:
• They provide calories and energy to diet.
• They are natural sweetener because they are extracted from natural products without any chemical modifications during the production or extraction process.
• The major ingredient of natural sweeteners is either mono- or disaccharides.
Demerits of natural sweetener are follows:
• Tooth decay
• Diabetes/hypoglycemia
• Hyperactivity or misbehavior in children
• Heart disease
• Obesity
Reduced-calorie and low-calorie sweeteners are Polyols or “sugar alcohols” or sugar replacers are naturally occurring in many fruits and beverages, but for commercial uses, they are made from other carbohydrates, such as starch, sucrose, and glucose. They are classified as follows:
• Monosaccharide-derived (e.g., sorbitol, erythritol, xylitol, and mannitol)
• Disaccharide-derived (e.g., maltitol, isomalt, and lactitol)
• Polysaccharide-derived (e.g., hydrogenated starch hydrolysates).
They are added to sugar free cookies, candies, chewing gum, baked goods, ice cream, toothpastes, mouthwashes, breath mints, and pharmaceuticals.
Merits of polyols are follows:
• Provides fewer calories than regular sugars because they are not completely absorbed.
• Add bulk and texture to foods.
• Provide a cooling effect or “cool” taste.
• Help to retain moisture in foods.
• Do not lose sweetness, cause browning when heated.
• Molds do not grow well on polyols; they may contribute to longer shelf life of foods.
• Bacteria in the mouth do not metabolize and convert the sweetener into plaque or harmful acids that cause tooth decay.
Demerits are as follows:
Excess amounts of polyols may cause gastrointestinal symptoms. So, food products containing sugar alcohols carry a label “Excess consumption may have a laxative effect.”
2.3.6.6.2 Non-Nutritive Sweetener
Non-nutritive sweeteners have very little or no nutritional value. They are either natural or synthesized compounds. Other than providing sweet taste, they can act as humectant, can give the mouth feel in soft drinks, and can reduce the freezing point of ice cream. Artificial sweetener can limit the calorie intake and prevent dental cavities.
Merits of non-nutritive
