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Flours are an essential ingredient in pastries, bread, pasta and many more which can be milled through various grains. The protein present in flour creates texture and volume to the batter or dough. Flour is also used to thicken stews, soups, sauces and gravies. Functional properties of flour include swelling capacity, foam stability, least gelation concentration, and gelatinization. Functional flours provide a natural, luxurious appearance, smooth texture, and reliable flavor to foods from the formation of gluten that provides strength and elasticity. Functional flours also help in maintain consistency in the procedure and improve processing time. There are two ways to develop functional flours. One is by selecting a particular component from food sources and other is by refining and processing of flours. Companies are focusing on developing functional flours that have wholesome appeal to the consumer and can align with emerging market trend includes protein and fiber rich, gluten free products. Functional flours are prepared from the process of hydrothermic treatment procedure. The functional flours market is growing at single digit growth over the forecast period.
Functional Flours Market:Drivers and Restraints
Functional flours market are witnessing maximum growth owing to its stability and formability properties along with rising demand from bakery, soups and sauces industries. Moreover, development in functional specialty flours, new product development such as ethnic mixes, increasing customer preference for healthy and nutritional foods and initiatives by the government to encourage functional flours industry are some other factors expected to flourish the functional flours market. However, seasonal variations that affect supply of raw material, labeling rules by regulatory bodies and fluctuation in foreign currency which can affect the global trade of functional flours may hamper the growth of functional flours market in near future.