BAKERY REVIEw IngReDIent
appeal than the use of
natural flavours alone.
Likewise, imitation
flavours are not sourced
from nature, but they are
used to reproduce the natural
flavours.
But bakers need to
concentrate not only in
creating unique flavours
for the products, but they
must also simultaneously
ensure that no off flavours
are produced during
production, packaging and
transportation.
So it is important to know what can cause off flavours in baked
products. The prime causes for bakery items having off flavours
include shortening low in anti-oxidant, spoiled milk, musty flour,
mouldy cake or bread crumbs, eggs which are not fresh, etc.
Low-quality flavourings, or a little too much of the additives
can also produce off flavour. Therefore, it is important to make
the flavouring formula balanced. Excess of soda in the formula and
too much of acidity in the product may also spoil the flavour, and
consequently the baker’s efforts.
Proper cleaning of utensils is another important job that helps
maintain the integrity of flavours. For example, if a pan is not
properly sanitised, the residual matter in it can lead to off flavour.
Lack of ventilation or of proper air conditions in the bake house
may also contribute to off flavour. It is not difficult to understand
how improper storage of finished products, wrong and cheap
wrapping materials and dirty transportation can ruin the flavours
of the products.
Cogent Colours
Colours are used in bakery products for myriad reasons, although
their primary function is to enhance the visual appeal of the
products. Colours can also help hide lack of some ingredients in the
products. For example, the yellow colour can conceal inadequacies
of butter and eggs in dough. Colours can also introduce varieties
of the same product. But one should be very careful while using
colours in food products as use of unpermitted colours can be
health hazard.
Maintaining the integrity of the colours from production to sale
is another important issue. Colours should, therefore, be first tested
on a trial basis before using them in production. This can help to
check their reaction under long and adverse storage conditions.
Knowing the use of the correct colours is also important as it
can complement directly the flavour added in to the product.
According to a manual brought by the Food Safety and Standards
Authority of India (FSSAI), the colouring matter in food may be
natural and synthetic colours. They may also be classified as (a)
water soluble and (b) oil soluble.
Natural colours consist of chlorophyll (extracted from the leaves
of spinach), saffron, turmeric, curcumin, caramel (dark brown colour
prepared by heating sugar until it is decomposed and then adding
boiling water to form a thick syrup), etc. Synthetic colours are also
of importance as they are widely used in different food products.
They are classified as acidic and basic dyes. n