Page 96 - FoodFocusThailand No.239 March 2026

ภาพที่่� 1 แนวทางการเลืือกใช้้ส่่วนผส่มเพื่ื�อการพื่ัฒนาผลืิตภััณฑ์์เบเกอรีจากพื่ืช้
Figure 1 Approaches to ingredient utilization for the development of plant-based bakery products

addition of soy or pea protein to bread formulations effectively have been employed to shorten amylopectin branch chains,
increased overall protein content; however, adjustments to resulting in starches with improved gelation behavior and
water ratios were necessary to maintain appropriate dough water-holding capacity suitable for bakery applications.
viscosity while preserving gluten structure and preventing Previous studies have shown that enzymatically modified
undesirable changes in physical properties. These findings starches can slow bread staling during storage and, in some
underscore the importance of careful formulation design and a cases, increase resistant starch content, thereby reducing
deep understanding of the chemical and physical interactions digestion rates and lowering the glycemic index of bakery
among ingredients when developing protein-enriched, plant- products .
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based bakery products. Cross-linked starch is widely used in industrial bakery
products, particularly those subjected to freezing and
Modified Starches: repeated heating cycles. Research indicates that cross-linked
Designing Bakery Texture with Precision starches exhibit greater resistance to heat and shear than
The bakery industry continues to evolve in response to native starches, helping to maintain dough structure and
consumer preferences for desirable textures, prolonged crumb integrity after baking, reducing collapse, and improving
softness, and enhanced nutritional value, including reduced textural uniformity . These properties make cross-linked
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sugar and fat content, the use of plant-based ingredients, and starches especially suitable for frozen dough and ready-to-
clean-label concepts. Consequently, the selection of functional bake bakery products.
ingredients has become increasingly important, particularly for Among physical modification techniques, heat–moisture
modified starches. These starches are structurally altered treatment (HMT) and pregelatinization have gained
to enhance viscosity, gelation, water-holding capacity, and increasing attention due to their chemical-free nature and
resistance to heat and shear, thereby improving the quality compatibility with clean-label concepts. Studies show
and stability of bakery products. that HMT-modified starches enhance structural stability
Numerous studies have shown that modified starches can and reduce retrogradation in bread products, whereas
reduce retrogradation, a primary cause of crumb firming during pregelatinized starches provide instant viscosity in cold water,
storage, thereby extending shelf life and preserving sensory making them ideal for instant bakery mixes and ready-to-use
quality . One modified starch that has gained considerable formulations. 10
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attention in recent years is octenyl succinic anhydride (OSA) The substitution of animal-derived ingredients with plant-
modified starch. This amphiphilic starch functions as both based alternatives plays a critical role in the development of
a thickening agent and an emulsifier, enhancing emulsion modern bakery products, particularly with respect to texture
stability in cake batters. As a result, fats and air bubbles are quality, product stability, and nutritional enhancement.
more uniformly distributed, increasing product volume and Future research trends are expected to focus on tailoring
contributing to a softer, moister crumb . Additionally, OSA starch plant-based ingredients to deliver specific functional
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can partially replace egg functionality in plant-based bakery properties suitable for different types of bakery products,
formulations, aligning well with current trends in plant-based while simultaneously addressing consumer health concerns.
product development. These factors represent key drivers of long-term innovation
Additionally, enzymatically modified starches are a and sustainability within the bakery industry.
growing area of interest, as they enable precise control over
starch molecular structure without chemical agents. Enzymes
such as α-amylase, pullulanase, and maltogenic α-amylase
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