Pune, India, September 2018/MRFR Press Release/- Market Research Future has published a half-cooked research report on the Global Dough Conditioners Market.
Dough Conditioners Market is expected to grow USD 5.50 billion at a 5.11% CAGR During Forecast 2022-2030. Dough conditioners improve the processing of bread dough in a high-speed environment. Generally, dough conditioners consist of pH regulators, enzymes, and emulsifiers. Bakers add either ingredients, or a combination of ingredients to leavened wheat and rye dough thereby improving the dough process and enhancing the bread characteristics. Bakers use dough conditioners that enhance the dough handling and strength, as well as optimize yeast’s action. Improved crumb color and softness, texture, product volume, and extended shelf life in baked food products are the major drivers driving the dough conditioners market.
The dough conditioners market is segmented by type into organic and conventional. Organic dough conditioners have been dominating the market for dough conditioners. Organic dough conditioners are better reducing agents as compared to the conventional ones, offering subtle flavor notes that increase the pan flow and improves the machinability and oven spring of the doughs.
Dough conditioners market has been segmented by form into powder, liquid & semi-liquid, and granular. Powdered conditioners are the most demanded form due to their stability as active ingredients when applied heat. For industrial usage, the powdered form is easy to weigh, store, and transport.
The dough conditioners market is segmented by application into bread, pizza, cake and pastry, cookie, and others. Bread category is witnessed to generate the highest market share in terms of application. Breads are consumed globally owing to factors such as rising grain cultivation and easy storage of bread.
The European market holds the largest market share of dough conditioners due to baked products being part of the regular diet. Although there is a gradual shift towards healthier eating habits in this region. Oxidizers were originally thought to inhibit the action of enzymes to weaken gluten in this region. Among the various dough conditioners L-ascorbic acid (LAA) is currently the only oxidizing agent permitted in the European baking industry.
North America is also a steady market for the usage of dough conditioners due to large consumption of baked products. Asia-Pacific is witnessed to be the fastest growing market for dough conditioners owing to the adoption of cross-culture eating habits.
The global dough conditioners market has been segmented into type, form, and application.
The market on the basis of type has been segmented into organic and inorganic.
The market, by form, has been segmented into powder, liquid & semi-liquid, and granular.
The market, by application, has been segmented into bread, pizza, cake and pastry, cookie, and others.
Some of the key players in the global dough conditioners market are DowDuPont, Inc. (US), Archer-Daniels-Midland Co. (US), Associated British Foods, Plc. (UK), IREKS GmbH (Germany), Oriental Yeast Co., Ltd. (Japan), Fazer Group (Finland), Nutrex N. V. (Belgium), Group Soufflet (France), Puratos Group (France), Lallemand Inc. (Canada), Watson Inc. (US), The Bakels Group (Switzerland), and Lesaffre (France).