Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9903933 | Trends in Food Science & Technology | 2005 | 8 Pages |
Abstract
Bakery industry has known a revolution over the past 150 years. The small artisan bakeries, which were present in every village, made place for high technological bakery industry. Industrial mono-production took over from the high variety bakeries as bread could be produced in a more efficient way. Productivity became the key of success. Different baking technologies were developed to answer better to new market demands. The main consequence of this evolution was a decreased interest for bread flavour through long fermentation processes. A trend has been observed for an increased demand for tastier bread as some artisan bakeries are still producing nowadays or for specialty breads from all over the world. A new business has been created through that demand for companies specialised in the production of stabilised sourdough products. Bakery industry was enabled to provide an answer to the market demand without investment in time, equipment, or extra labour cost.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Pieter Decock, Stefan Cappelle,