Background

Sensorial, nutritional and microbiological deteriorations of alveolar bakeries are mostly hazardous for producers that are threatened by the loss of consumers’ confidence and market shares. These alterations induce loss of the freshness, which is the first feature of purchasing. Hence, monitoring the quality of baked products has been determined by using different analytical techniques (e.g., rheology, chromatography, sensory analyses, etc.). To date, these tools are used as reference ones, but, they come under criticism due to their destructive and sophisticated aspects. Therefore, many newest techniques have been investigated in order to provide reliable data in a short time and a cheap way without the need of samples preparation.

Scope and approach

This review will discuss firstly the techno-functional properties of the lipid component in the formulation of alveolar products and attempts of its reduction and/or substitution. Then, the optimization of bakeries processing will be presented. The macroscopic and molecular techniques commonly used for monitoring quality, freshness and alteration of the alveolar products are finally reviewed.

Key findings and conclusions

The potentialities of vegetable oils combined with fibers to reduce the saturated fatty acids content in recipe are highlighted. This review provides also a comprehensive approach for the optimization of alveolar goods processing in order to maintain the nutritional quality of the final product. Regarding quality and freshness control, this review emphasizes the complementarity between traditional methods and innovative ones, including spectroscopic techniques in combination with chemometric tools for understanding the molecular and macroscopic structure of alveolar baked products.

中文翻译：

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通过不同的分析技术对配方，加工和储存条件对肺泡烘烤产品质量的关键评估：综述

背景

牙槽面包店的感官，营养和微生物恶化对生产者来说是最危险的，生产者受到消费者信心和市场份额的损失的威胁。这些变化导致新鲜度下降，这是购买的首要特征。因此，已经通过使用不同的分析技术（例如流变学，色谱法，感官分析等）来确定对烘焙产品质量的监控。迄今为止，这些工具被用作参考工具，但是由于其破坏性和复杂性，它们受到批评。因此，已经研究了许多最新技术，以便在短时间内以廉价的方式提供可靠的数据，而无需样品制备。

范围和方法

这篇综述将首先讨论在肺泡产品配方中脂质成分的技术功能特性，以及其减少和/或取代的尝试。然后，将介绍面包店加工的优化。最后回顾了通常用于监测肺泡产品质量，新鲜度和变化的宏观和分子技术。

主要发现和结论

着重指出了植物油与纤维结合以减少配方中饱和脂肪酸含量的潜力。这篇综述还提供了一种优化牙槽货物加工的综合方法，以维持最终产品的营养质量。关于质量和新鲜度控制，本文着重强调传统方法与创新方法之间的互补性，包括光谱技术与化学计量学工具相结合，以了解肺泡烘烤产品的分子和宏观结构。