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Generally, we do not eat enough fibres. A clear-cut solution is to increase fibre content in bread. However, fibres can make the bread seem dry, more compact, and also affect the taste. So how is it possible to formulate a palatable bread rich in fibre? Well, it’s all about choosing the right fibres!
ORAFTI® inulin are soluble, neutral flavoured fibres with no aftertaste enabling “invisible” fibre enrichment of bread and baked goods. Inulin also has humectant properties which helps in the texture and eating quality of all baked goods. The fibre is easily incorporated in the baking process without adapting and changing the production process.
In bread, ORAFTI® inulin improves the dough stability, makes the crumb structure more uniform, and improves the slice ability. The soluble fibres also limit the water correction needed and have a better baking quality compared to insoluble fibres. Inulin fibres do not change the colour of the bread which is usually seen with insoluble fibres such as wheat fibre or bran. In baked goods containing yeast, a long chain inulin is recommended.
In addition, inulin can overcome the adverse effects of insoluble fibres i.e., high water absorption in multi-fibre baked good. The benefits include better dough properties (muffins), increased volume (bread and muffins), optimised texture and improved taste.
ORAFTI®inulin can also improve the colour, taste and texture in gluten-free bakery.
Finally, it is also worth mentioning that inulin, having a slightly sweet taste, can take over some of the sugar’s functionality in reduced sugar baked goods, contributing with texture, crumb development and browning.
Inulin / chicory root fibre
ORAFTI® inulin is based on inulin-type fructans, which are dietary fibres occurring naturally in the chicory root. The inulin-type fructans are linear fructans with β-2-1-linkages. These linkages are not broken down by digestive enzymes, therefore ORAFTI® inulin serve as fermentative substrate to the colonic microflora. Thus the inulin-type fructans are prebiotics and have several health benefits including improving the balance of intestinal flora, weight management, and stronger bones (increase calcium absorption).
With ORAFTI® inulin it is possible to use an official, health claim on pack: “Promotes digestive health”. (art. 13.5 health claim authorized by the European Commission: Chicory inulin contributes to normal bowel function by increasing stool frequency).
For more detailed information about the recipe or process, please contact us.
|
INGREDIENTS (kg) |
REFERENCE |
TEST |
|
Wheat flour |
100
|
100
|
|
Water* |
54
|
52
|
|
ORAFTI® INULIN |
–
|
10
|
|
Minor ingredients** |
q.s. |
q.s. |
*Depending on the wheat flour used.
*E.g. salt, yeast, fat, gluten improver.
Increasing the amount of fibre in food products can be challenging. Food producers may face technological constraints and trouble with colour acceptance, texture and taste while adding extra fibres.
Limagrain Ingredients’ LifyWheat high-fibre wheat flour offers an opportunity to formulate tasty fibre-rich products and furthermore bring specific health benefits not just related to the amount of fibre but also the type of fibre beneficial for gut health. The white wheat flour contains 10 times mores fibres compared to plain white wheat flour. At the same time, LifyWheat has a high content of resistant starch. In fact, 80% of the fibres in LifyWheat are resistant starch, which contributes to reduce the after-meal blood sugar response.
Like any other wheat flour, LifyWheat can used in a wide range of foods, including bread, biscuits, pasta and breakfast cereals. It can be used as a partial or full substitution for the wheat flour used with no significant modification of the processes required.
Wheat flour
Resistant starch is a fermentable fibre which cannot be digested in the small intestine. Whereas starch is transformed completely into simple carbohydrate (glucose) during digestion, resistant starch is not broken down into glucose and therefore it does not raise blood glucose levels. Instead, it ends up in the colon where it is consumed by microbiota and this way contributes to good intestinal health acting as a prebiotic. In addition, resistant starch increases the feeling of fullness and it is fermented slowly so it will cause less gas than other fibres.
Citrus fibres are natural, clean label ingredients. In addition to contributing to dietary fibre intake, citrus fibres have a high water-binding capacity and can function as a texturiser and a stabiliser.
Citrus fibres consist of 70 % fibres of which about 33 % are soluble fibres. Citrus fibres are functional ingredients that bring effective value in the final product thanks to their capacity to hold water. In fact, the water retention specifically for Citrus fibre ID78fine is 900-1,200 % and for Citrus fibre ID907fine 2,000-2,500 %. The exceptional water holding capacity is due to the composition of the citrus fibres: Cellulose, hemicellulose and natural pectin trapped in the matrix of cellulose. By capturing water, fibres improve smoothness and delay the drying effect on the finished product.
In bread applications, the water binding capacity will help to maintain moisture in the product up to the end of shelf-life. In addition, the fibres modify texture, bring consistency, and improve elasticity. They also reduce the stickiness of the dough. Citrus fibres can also replace eggs and oil in baked goods, because they provide natural emulsification and excellent functionality.
Citrus fibre
About 33% of the citrus fibres are soluble fibres, which cannot be digested by human digestive enzymes. These fibres serve as fermentation substrate to the colonic microflora i.e. prebiotics, which have several health benefits on the human body including digestive and heart health.
Anders Jonsson
Business Development Manager
+46 702 494 945
aj@alsiano.com
