Fiber Brings Unique Attributes to Bakery Products | 2021-10-13

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Fiber works differently in formulations and in the body. Some bring unique attributes to baked goods.

CK Ingredients, for example, offers lupine bean products that contain 34% fiber and 40% protein, with the ratio of insoluble fiber to soluble fiber being 3: 1. In addition to increasing the nutritional value, lupine offers many great features.

“Lupine flour can extend the natural taste of eggs and butter without the fat or egg flavor,” said Colleen Madden, vice president of innovation, CK Ingredients. “Lupine flakes are rolled up and are functionally similar to thick cut oatmeal. They are golden and mellow with a lot of visual appeal.

Lupine has a unique flavor that adds complexity and depth to baked goods. It pairs well with strong, rich brown flavors, such as chocolate, coffee, and cinnamon.

“A simple sugar cookie is too two-dimensional for lupine because it’s just sweet and buttery,” Ms. Madden said. “Chocolate chip cookies are the perfect app. Lupine offers a nutty and umami tasting experience with crispy edges and a pasty center. In addition, the complexity of the flavor allows up to 50% reduction in sugar, which allows the chocolate chip flavor to burst.

Due to its protein content, lupine contains more calories – around 3.5 per gram – than most other fiber ingredients. But that protein content helps make traditional baked foods high in carbohydrates more appealing to dieters high in protein.

“Since lupine is synergistic with almond flour, for keto recipes, for example, it can offer calorie reduction by replacing up to 50% of almond flour,” Ms. Madden said. “Lupine is a ‘freak’ in the bean world because it is the only bean without starch. It helps you eat more fiber and protein, and less starch and sugar.

Chicory root fiber is well recognized for its ability to help reduce sugar, while adding fiber and reducing calories in baked goods. Some also help in fat reduction.

“Our natural, soluble, non-GMO chicory root fibers, inulin and oligofructose, can be easily incorporated to increase the fiber content of snacks and baked goods,” said Kyle Krause, product manager for functional fibers and carbohydrates, BENEO. “Oligofructose can also be used in conjunction with high intensity sweeteners to help mask unwanted bad tastes.

“The fiber provides a neutral flavor, which allows for intelligent reduction of sugar while retaining the taste and texture of the final baked product,” said Mr. Krause. “Additionally, inulin can help reduce the fat content in baked goods, especially with long-chain inulin, which has texturizing ability. Inulin can stabilize water into a creamy, fat-mimicking structure, which is important for toppings.

BENEO’s inulin and oligofructose are obtained from chicory root via gentle hot water extraction. This harvest in nature distinguishes it from certain other fibers made indigestible by chemical and enzymatic modifications.

All the fibers in inulin and oligofructose are soluble and provide 2 calories per gram. Powders and liquid ingredients are available to meet formulation and production requirements.

“Due to their solubility, products using these fibers avoid the grainy mouth feel,” said Mr. Krause. “They also act as a humectant, helping baked goods stay soft over time by binding water.”

Organic inulin agave is a soluble dietary fiber in Ingredion Inc.’s portfolio. Extracted from the agave plant, this fructan-type dietary fiber provides 1.98 calories per gram and contains 93% dietary fiber with a touch of natural sweetness. Inulin travels to the large intestine where it is digested by beneficial bacteria. It has low viscosity, even at levels as high as 15%.

This article is an excerpt from the September 2021 issue of Baking & Snack. To read the full article on Fiber, Click here.


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