Modern baking is slammed down as ‘schizophrenic’ in one of the featured articles in Independent Online, for the sole reason that modern baking wants to please the consumers with mouthfeel of baked foods, throwing the nutritional profile into the dustbin. Briefly, the article brings to the forefront the crass ingredients that bread industry adds to modern day baking, completely replacing the virginity of bread along with its nutritive value.
The bread-making units are charged of apparently using trans fats, chemicals, enzymes, emulsifiers and preservatives to increase the volume of bread by pushing in more gas into the texture, thereby adding to its softness instantly and making it whiter with bleach.
The so-called revelation of bread contents made by the article can be challenged by the claims of the Flour Advisory Bureau, UK, who denies the usage of flour treating agents and bleaches in UK after 1997. Though there are aerated breads, which can be sliced down under the accusation made in the article, but largely bread making has developed with bio-technological innovations and quality control methods.
Consumers have wide choices involved, right from choosing bread with respect to their nutritional content to the type of flour. Therefore, there is no reason to stick to traditional bread making, without facts that traditional bread making gave more nutrition and flavor in comparison to the modern breads.
