Composition of Food Flavors and Their Role in Baked Goods

Composition of Food Flavors and Their Role in Baked Goods

Food flavors are formulated by carefully blending natural flavors, synthetic flavors, or nature-identical flavoring substances to replicate the aroma of natural foods. They come in various types such as oily, poultry-based, and emulsified flavors, and are suitable for foods like biscuits, pastries, and seasonings.

A complete flavor generally consists of various types of flavoring substances, including adjuvants, aromatic agents, and fixatives. Most flavors used in baked goods are made by combining several flavoring substances in specific proportions through certain production processes.

Food flavors are classified by raw materials into natural flavors and synthetic flavors; by properties, they are divided into water-soluble, emulsified, and water-oil dual-purpose flavors, etc.

The flavoring of baked goods with food flavors plays a crucial role in the entire baking industry. It can impart various appealing aromas to food—for example, using fruit-flavored flavors in filled breads gives them a fresh fruity taste. It can assist in and stabilize the original aroma of food, supplement and improve the undesirable original flavors of food, and help create new-flavor products in the baking industry, enriching the taste of baked goods.

Food flavors are usually classified by properties into water-oil soluble, water-soluble, etc. Flavors used in baked goods must meet the special requirement of high-temperature resistance. High-temperature resistant flavors generally use high-boiling point carriers such as salad oil, propylene glycol, and powders. In some high-value-added baked products, even powdered flavors processed with microencapsulation technology are used.

02. Methods and Tips for Using Flavors

Flavors used in baked goods must be high-temperature resistant, so powdered flavors are often chosen as carriers. Some high-value-added baked products use microencapsulated flavors.

In general, food flavors can be mixed with flour and other auxiliary materials. After shaping, baking at high temperatures above 180°C can basically preserve the aroma. To ensure uniform dispersion of the aroma, the principle of "like dissolves like" can be used: first dissolve the flavor in raw materials, then mix the oily or water-based raw materials evenly.

To prevent the volatilization of flavoring substances during the relatively long dough mixing process for tough dough, the dough should be mixed evenly first, and then an appropriate amount of flavor should be added.

After biscuits are baked and taken out of the oven, there is an oil spraying process: edible oil with dissolved flavors or solid powdered flavors can be sprayed on the surface of biscuits. For better results, spraying can be done on both the top and bottom surfaces. This oil spraying method can improve the efficiency of biscuit production and processing, but it still cannot completely avoid the loss of flavors during high-temperature baking. Especially in the production of filled biscuits, this method can harmonize and improve the original flavor of the biscuits, ensuring uniform mixing of oils, dairy products, jam, and other ingredients with the flavor.

03. Precautions for Using Food Flavors in Baked Goods

During the baking of food, maximizing the performance of food flavors can help them exert their due aroma, thereby enhancing the flavor layers of baked goods.

In the process of selecting and using flavors, factors such as light and carriers may affect the usage effect. Therefore, it is necessary to master the physical and chemical properties of food flavors to ensure they integrate with food during baking and maintain the harmony of the flavor type. The following points should be emphasized when adding food flavors to baked goods:

① During high-temperature baking, the boiling point of the food flavor must be appropriate to avoid severe volatilization during high-temperature baking and ensure sufficient aroma remains after baking. If the dough for baked goods requires a long mixing time, attention should also be paid to the timing of adding the food flavor to prevent volatilization during dough mixing.

② When adding food flavors, attention should be paid to the reactions between different aromas. Flavors have complex chemical compositions, and different chemical substances may produce unique chemical reactions when blended. Improper combination may prevent the aroma of the food flavor from being released smoothly, affecting the aroma effect.

③ The texture of baked goods will affect the aroma of food flavors, and the acidity and alkalinity of the dough will also affect the flavoring effect. During use, contact with alkaline products should be avoided as much as possible. For example, in biscuits and cakes that require leavening agents, direct contact between food flavors and baking soda should be avoided.

④ Aromatic substances in food flavors account for only about 15%, and the rest are flavor carriers. During dough making, some carriers may change the rheological properties of the dough, causing the baked products to become flat. Therefore, it is necessary to select suitable carriers to ensure the shaping effect of baked products.

⑤ Flavors cannot be added to certain foods. National food safety standards stipulate that most natural foods are not allowed to contain food flavors, such as pasteurized milk, sterilized milk, fermented milk, cream, vegetable oil, animal fat, butter, anhydrous milk fat, and fresh fruits.

⑥ Food flavors must not be used to mask food spoilage. According to China’s Standards for the Use of Food Additives, the main role of food additives is to improve the taste and edible quality of food, but they are not intended to cover up defects caused by food spoilage or inherent quality problems of food. Therefore, food flavors cannot be used to mask the odor of spoiled or rotten food.

⑦ Food flavors must not be used in excess. Many people worry that excessive consumption of food flavors in daily food may have adverse effects on health. However, unlike preservatives and food colorants, food flavoring agents are relatively safe additives that meet national requirements and have self-limiting usage. Just like perfume, which can be unpleasant if too concentrated, food flavors are similar—their harm to the human body is minimal. Insufficient dosage results in weak aroma, while excessive dosage may bring an unpleasant taste to the product.

In summary, for baked goods, the most important thing is to maintain the stability of flavors at high temperatures and minimize the loss of flavors, as this will affect the taste of baked goods to a certain extent. During food baking, flavors should be used flexibly to explore various ways to enhance the taste of food. However, it should be emphasized that the use of food flavors must strictly comply with relevant regulations to ensure food safety and quality.