The trend of bakery products towards high-end products from 2014 to 2015 is mainly reflected in healthy product claims, functional product claims, and portable product designs. The main raw material application categories include functional sugar, protein, dietary fiber, etc. The main form is to add grains and other media to bakery products. The health trend has made the development of bakery products more natural and safer.

　　 In 2016, it is predicted that bakery products will develop in the following directions:

　　Handmade and customized products

　　 With the popularization of baking knowledge and equipment in the home, consumers will more join in the production of customized home baked products. Although there is still a gap between the appearance and taste of home-baked and purchased bakery products, the safety selection of raw materials has stronger controllability, which can better meet the needs of consumers for food safety. As more and more companies pay attention to the home direction, some products with concepts such as hand-made and hand-made will enter the home baking market. Combined with the more popular home-made catering apps such as Xia Kitchen and I Love Kitchen, hand-made and customized bakery products are also in a gradual upward trend.

　　Probiotics-added products

　　 The rise of dairy products in 2015 has aroused consumers' attention to probiotics. The main function of probiotics is focused on improving intestinal function. Probiotics and bakery products have a good combination direction. First, probiotics can be added to bakery products in the form of yogurt to enrich the taste of bakery products and even be added as fillings. But you may need to pay attention to the temperature here. Baked products are generally hot food, such as freshly baked, after adding yogurt and other probiotics, choosing the right carrier is an important direction.

　　 Brunch products

　　 Brunch is currently on an upward trend in development in China. In view of the convenience of the young group, the original three meals have been merged and changed to two meals a day or even less. Brunch has become a new direction in the development of bakery products, and it is also a channel to integrate bakery products with staple foods and the eating habits of domestic consumers. Brunch with certain cereals, yogurt, vegetables, etc., satisfies people's demands for health and nature.

　　 Protein-added products

　　 The 2015 Dietary Guideline issued by the United States in 2015 emphasized the importance of a balanced diet. Given that the baking market in 2015 is still dominated by sugar reduction, it is likely that products will be further improved with functionality in 2016. The introduction of protein into bakery products can be salty products with fruit and vegetable flavors, or sweet products with fruity flavors. Protein is introduced into baking in the form of raw materials, which can have a good filling effect and improve the baking texture. However, the introduction of protein into bakery products also faces the problem of temperature damage to protein.

　　Added dietary fiber products

　　 Dietary fiber is currently mainly based on polydextrose and inulin in China. In fact, there is no big difference in the functionality of the two products used in baking. Inulin is divided into two different types, long-chain and short-chain. The difference between the two mainly lies in the effect on the texture and taste of bakery products. Foreign research shows that long-chain inulin is more conducive to improving the taste of baked products. The influence of polydextrose on the taste of the product is mainly reflected in the control of the degree of polymerization and its own taste. Baked products are very suitable as a carrier for dietary fiber, which can increase the content of dietary fiber in the product and make the product have better functionality.

　　Products with added functional sugars

　　The application of functional sugar to bakery products will also have a greater development in 2016. Xylitol, maltitol, erythritol, trehalose, etc. can be added to baked products in appropriate amounts to form a low-sweet, refreshing product taste. At the same time, functional sugar products rarely undergo Maillard reaction, so to a certain extent It also plays a role in color protection. In view of the multiple requirements of bakery manufacturers for bakery products in terms of taste, shape, color, function, cost, etc., it is difficult to achieve the application of a single sugar alcohol. Therefore, compound functional sugar (relying on compound technology and combining the needs of different foods) The application of compounding between different sweeteners will make up for this defect. )