Did you know that taste is one of the top factors consumer look at when buying food? They are looking for a big flavor punch that creates a tasteful experience. However, they are also looking for natural baked goods. An ingredient can do both? Onions! Not only are they packed with flavor, but they flavor food naturally.
And did you know they’re an antimicrobial agent?
Onions can inhibit the growth and production of toxins by many bacterial pathogens. Stable antimicrobial components in onions include the flavonols, quercetin and kaempferol.
A few tips for adding onions to your bread products:
- Fried or powdered onions can be mixed into the dough with no significant impact on gluten development.
- Given their antimicrobial activity, more yeast may be needed for proper product volume.
- Switching from fresh to dry forms should be carried out based on total solids content, since fresh onions contain 90% water and the flavors/actives are found in the dry portion.
- Powdered onion goes well with ground caraway and dill seeds. Rye and pumpernickel bread can be prepared using these three ingredients.
- Crispy fried pieces not only add flavor, but also add a visual aspect to baked goods
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