Baking foods include bread, biscuits, cakes, convenience foods, such as several major categories. The main raw material for baking food grains, rice and flour products. Whether it is the West or East, and now the baking food has become one of the indispensable staple food, especially for breakfast, lunch, convenience food, etc.. With the accelerated pace of life, baking food demand is increasing, especially for a long time to eat rice flour resulting in malnutrition, lead to some "rich man's disease". Therefore, the discussion and attention to the development trend of baking food is an important issue that is directly related to people's health.
Safety and health is the most basic development trend.
In recent years because of Japan's tainted milk crisis, western countries of mad cow disease events and toxic mold our country's edible oil, carcinogenic rice events and the moon cake mold events such as. Last year, is the Anhui Fuyang infant milk powder incident, Sudan red event of the year, beer formaldehyde storm, PVC, kimchi parasite pollution and so on, to consumers caused by the psychological fear of food safety. With the improvement of people's living standard, people pay more attention to the health of their own lives and the internationalization of food sales and consumption, food enterprises must pay attention to improve the health and safety of food.
The trend of food development in twenty-first Century is natural, nutrition, health, safety, health. People always put their health in the first place, because of their health, they have everything. With the improvement of people's living standard, the demand for food is getting higher and higher, such as nourishing food, health food, functional food, green food and so on, which has become the hot spot in the food consumption market. Advocating nature and returning to nature has become an irresistible trend in the world. Baking food is also essential to the safety and health of the most basic development trend.
In baking food, bread, biscuits, instant noodles and other food has become the main meal of the food, especially the group of young people go to work, due to the accelerated pace of life, they are the major consumer groups. Therefore, safety, health is the most basic and essential guarantee. According to the food ingredients company Danisco reported that a recent study in Finland found that women aged 20-49 years and men aged 15-19 years or 30-49 years old are the biggest consumer of biscuits.
In order to continue to improve and enhance the safety of food, baking food enterprises must pay attention to the following aspects: 1) selection of raw materials, pay attention to control of toxic and harmful ingredients and fresh, pollution-free, green food raw materials. 2) control of the production process, pay attention to the processing process, to prevent the harmful components of the mix, to prevent the abuse of food additives. 3) the management of the sales process, pay attention to the control of transportation and storage conditions. The health department in our country is strengthening and improving the food hygiene monitoring, ensuring food safety and sanitation.
Attention to nutritional value and nutritional balance
Future development of baked goods should be suitable for people's pursuit of nutrition. According to recently survey data, the development trend of global nutrition, health food products in North America accounted for about 60%, Europe accounted for about 49, the Asia Pacific region accounts for about 30%, mainly is fat free, low fat food, followed by low calorie, sugar free, low sugar food. The basic purpose of the food enterprises is to produce rich nutrients and the proportion of the various nutrients in accordance with the needs of the human body.
Practice has proved that long-term consumption of rice flour is human intake of dietary nutrition of phase errors, due to a long history of human eat rice flour accumulation of fatty liver, diabetes, the chronic "rich man's disease" also rose in a straight line. Some people have called for a re evaluation of the current nutrition policy, such as adding some vitamins in white bread, but from a nutritional point of view, it can not replace the whole white bread. A leading scientist pointed out that fine semolina and flour bread lost whole wheat in most of the nutrients, the added several trace substances, never to compensate for the efficacy of all, consumption of whole grains, fruits and vegetables, it can effectively prevent industry stroke and heart disease. After five years of review and debate, the United States Department of agriculture and the Ministry of health in January 13, 2005 jointly issued the