Author(s)

Junming Feng

Corresponding Author

Junming Feng

Abstract

Microcapsule technology can help baked goods hold and release nutrients better. This solves the problem of low efficiency that happens when standard nutritional reinforcement is done in a way that causes excessive heat and oxidation. This article examines the structural stability, release model, and control strategy of microcapsule technology in the baking process from a food chemistry standpoint, while also investigating the simultaneous improvement of wall material design and modification, preparation process optimization, and intelligent release systems. Research has demonstrated that the selection of appropriate wall materials and methods, informed by nutritional properties, is essential for enhancing nutrient retention and release coordination. This technology will use new materials and smart control systems to help make baked goods that work, which will lead to smart and efficient use of nutrition.

Keywords

Microcapsule technology; Nutritional optimization; Baked goods; Structural stability; Intelligent release system