Dough Conditioners Market size is set to surpass USD 4.5 billion by 2026; according to a new research report by Global Market Insights Inc.
Dough conditioners helps to create an enhanced environment for the growth of yeast thus making the pastries and breads light and uniform. Yeast grows in a slightly acidic medium which is maintained by dough conditioners.
Overall market growth is also attributed to dough conditioners property to strengthen the gluten structure in order to maintain its elasticity. Enhanced gluten allows the bread to rise for a lighter loaf and make it chewier. Industry growth is attributed to increasing bread sales for producing junk food coupled with growing market demand for freshly baked products.
Exceptional dough strengthening properties to drive oxidizing agents market outlook
The global dough conditioners market from oxidizing agents witnessed a consumption over 60 kilo tons in 2018. Oxidizing agents including azodicarbonamide, potassium iodate, calcium peroxide, and potassium bromate offers dough strengthening properties. These lead to low cost economies with shortened make up times and compensates less protein content in the flour.
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Oxidizing agents are types of dough conditioners which enhance gluten reformation which maintains dough elasticity and strength. The products help in high speed production of bread. Breads and buns are globally used for making several dishes including burgers, hot dogs, and sandwiches. Fast food market players are selling their offering through multiple channels including dine in, online platforms, and take away services, which is likely to surge overall industry outlook. Overall market size is fragmented with multinational market players offering variety of cuisines. These factors will have a positive impact on dough conditioners industry growth.
Gluten development properties of reducing agents stimulate dough conditioners market growth
Reducing agents which functions as dough conditioners are widely used in the bakery sector for manufacturing more elastic and less hard products. The shape of the product is also better retained being less prone to curling and shrinkage, thereby enhancing product market size. These properties provide ample market opportunities for product usage in the bakery industry.
Dough conditioners including reducing agents are added to bread mixtures in order to maintain right texture. These agents are required to reduce mixing times and improve machinability of the dough. These characteristics are utilized for making breads and cookies thus enhancing product market share.
Browse key industry insights spread across 275 pages with 325 market data tables and 23 figures & charts from the report, “Dough Conditioners Market Size By Ingredient Type (Enzymes [Amylases, Xylanases, Lipases, Proteases], Emulsifiers [Mono-glycerides, Calcium Stearoyl Lactylate, Sodium Stearoyl Lactylate] Oxidizing agent [Azodicarbonamide, Potassium Iodate, Calcium Peroxide, Potassium Bromate], Reducing agent [L-cysteine, Glutathione, Sodium Bisulphite, Sodium Metabisulphite]), By Application (Bread, Pizza crust, Tortillas, Cakes/Pastry, Buns & Rolls) Industry Analysis Report, Regional Outlook (U.S., Canada, Mexico, Germany, UK, France, Italy, Spain, Russia, China, India, Japan, South Korea, Australia, Malaysia, Brazil, Argentina, Saudi Arabia, UAE, South Africa), Growth Potential, Competitive Market Share & Forecast, 2019 – 2026” in detail along with the table of contents:
Significant cakes and pastries demand in North America to stimulate dough conditioners market demand
Increasing snack cakes consumption owing to easy availability should drive dough conditioners adoption in the region. U.S. market size should surpass USD 1.0 billion by 2026. Flour produced in U.S. is higher in protein than those produced in European market. American consumers are highly accustomed to bakery products made with strong flours with bread with smooth texture and uniform consistency which is projected to surge overall market size.
Dough conditioners improves the consistency and production of the dough thus makes it easy for the bakers to make cake batters. These break down the protein network in dough and restructure the gluten composition. U.S. cakes market size is anticipated to witness significant gains owing to growing designer cakes market trends.
Various market players are involved in new product launches, acquisitions, and expansions to increase their global presence and diversify product portfolio. In March 2018, Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise introduced non GMO and clean label dough conditioner Bellarise BellaSPONGE Organic which improves dough performance. The market players in the dough conditioners industry are Calpro Foods, Pvt. Ltd., Watson Inc., Puratos Group, Caldic B.V, Lesaffre, Lallemand Inc., and Corbion.
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