Development of “New” Bread and Cheese

Abstract

Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.

The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties

“…Plant proteins differ from milk proteins in terms of their structure and functional properties [10]. Plant proteins have larger molecule sizes and more complex quaternary structures than milk proteins, meaning they cannot form compact gel networks in the way that casein can, which is a crucial step in the production of cheese [10]; therefore, using plant proteins to match the functionality of casein in the development of plant-based cheese will be challenging [11]. Additional ingredients such as stabilizers might help to improve the texture of plant-based cheese analogues [12].…”

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

“…Caseins are a family of flexible phosphoproteins comprising of α S1 ‐, α S2 ‐, β‐ and κ‐caseins. They form large micelles in milk due to the hydrophobic aggregation of the proteins, with negatively charged κ‐caseins forming the outside of the micelle (Wei and Yano, 2020 ). Prt enzymes are classified into two types based on their ability to breakdown caseins – P I enzymes mainly degrade ß‐caseins, while P III are able to degrade α S1 ‐, ß‐ and κ‐caseins to a similar extent (Visser et al ., 1986 ).…”

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…Plant proteins have a higher molecular weight and different functional properties from milk casein and consequently it is hard to imitate the texture of cheese. The easiest cheeses to mimic are those with a spreadable and creamy texture such as feta, ricotta, or cottage cheese, as well as those with a strong flavor – e.g., spicy and smoky products, covering the flavor of the plant source 25 . A second and more valuable approach would be to enjoy and accept the flavor of plant‐based ingredients and to consider the dairy product alternatives as innovative food to enlarge the range of vegan products.…”

“…Plant‐based slurry is a colloidal system, and it is difficult to obtain a stable homogenic product with a long shelf‐life. The instability of the milk results in a sandy, granular texture, which is not creamy, caused by the deposit of solid and insoluble large particles 25 . Innovative processing technologies are used to preserve the nutritional profile and to protect the physical stability by decreasing particle size, reducing viscosity, and inactivating microorganisms and enzymes in the final product, and to minimize the need for additives such as hydrocolloids and emulsifiers 11,109 .…”