Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products
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Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products. October 2014. Introduction.

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Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products

Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products

October 2014


Introduction
Introduction protein enrichment for bakery products

Is it possible to develop a new, more healthy, reference product, with a balanced taste as good as the existing product, without compromising with the Indulgence?


Agenda
Agenda protein enrichment for bakery products

  • Introduction

    • Company presentation

    • Inulin / oligofructose

    • Pea protein

  • Case study 1 : Fibre enrichment in bread

  • Case study 2 : Protein enrichment in bread

  • Case study 3 : Sugar reduction in cakes


Inulin oligofructose perfect fibres for baked goods

Inulin / Oligofructose : protein enrichment for bakery productsperfect fibres for baked goods


Chicory fructans
Chicory fructans protein enrichment for bakery products

CARBOHYDRATE

NATURALLY-SOURCED

SOLUBLE DIETARY FIBRE

LOCAL AGRICULTURAL RESSOURCE

GMO-FREE


Fructans
Fructans protein enrichment for bakery products

  • Natural mix of chains from 2 to 60 fructose units ending or not on a glucose molecule

  • Linked in β 2-1 (resistant to human enzymes)

  • Dietary fibre: 2kcal/g


Chains length protein enrichment for bakery products

Inulin & oligofructose – Characteristics

Solubility (at 20°C after 24h)

975g/L

350g/L

200g/L

100g/L

~0 g/L

Liquid

Powders

Liquid oligofructose

Oligofructose in powder

Soluble inulin

Native inulin

Long chain inulin

Chains length

7


Key attributes of inulin oligofructose for baked goods
Key attributes of inulin / oligofructose for baked goods protein enrichment for bakery products

  • Inulin / oligofructose in powder :

    • Bland flavour profile, neutral to slightly sweet :

      • No off-taste -> will not be tasted in the final product

      • In case of strong sugar reduction, the addition of high intensive sweeteners might be required

    • White free-flowing powder :

      • Have a good dispersibility and low hygroscopicity. Nevertheless, blend it with other dry ingredients (flour, sugar…) to avoid any problem of lumps


Key attributes of inulin oligofructose for baked goods1
Key attributes of inulin / oligofructose for baked goods protein enrichment for bakery products

  • Inulin / Oligofructose in powder :

    • The “invisible” fibre

Native Inulin

5% solution in water

Wheat Bran

2.5% solution in water


Key attributes of inulin oligofructose for baked goods2
Key attributes of inulin / oligofructose for baked goods protein enrichment for bakery products


Pea protein isolate

Pea protein isolate protein enrichment for bakery products


Pea protein isolate is extracted from yellow pea
Pea protein isolate is extracted from yellow pea protein enrichment for bakery products

Yellow pea belongs to the same family than the « classical » green pea usually consumed as vegetable (Pisum stivum spp)

Low fat content

No cholesterol


Yellow pea a sustainable crop
Yellow pea : a sustainable crop protein enrichment for bakery products

Local sourcing (France)

No nitrogen fertilization

No need for irrigation

Limited use of pesticides

Non GMO

02/09/2014


An extended range of proteins for various applications
An extended range of proteins for various applications protein enrichment for bakery products

  • Highly soluble pea proteins for :

    • beverages

    • glazing agent

  • Pea proteins with low water affinity for :

    • baked goods

    • cereal bars…

02/09/2014


Key attributes of pea protein for baked goods
Key attributes of pea protein for baked goods protein enrichment for bakery products

  • High protein content (86 to 88% on d.b.)

  • Slight leguminous taste, generally not detected in final application :

    • Can be used up to 20% in baked goods without affecting dramatically the final taste

  • Cream to yellowish powder


Key attributes of pea protein for baked goods1
Key attributes of pea protein for baked goods protein enrichment for bakery products

  • Low affinity for water :

    • Good dough texture without addition of excessive water

    • Nice bread development

    • Shortened baking step


Key attributes of pea protein for baked goods2
Key attributes of pea protein for baked goods protein enrichment for bakery products


The bakery market

The Bakery market protein enrichment for bakery products


Bread and cake market
Bread and cake market protein enrichment for bakery products

Fibre enrichment / Sugar reduction / Protein enrichment….

How to communicate and “sell” this Health message?

  • Loaf bread: pre- packed -Communication on the packaging

  • Individually packed portions: muffins, cakes, brioches, flapjacks


Loaf bread protein enrichment for bakery products: pre-packed - Communication on the packaging

  • Focus on fibre enrichment

    • Breads with higher fibre content than a whole wheat bread.

      • Double fibre bread- without making the bread more compact

      • insoluble fibres are decreasing the volume of a loaf bread /

      • Soluble fibres like inulin have no influence on the volume

      • Naturalness: maintaining volume without additives and/or more gluten


Loaf bread protein enrichment for bakery products: pre-packed - Communication on the packaging

  • Also Opportunities for:

    • White fibre bread

      • without changing the colour and texture (insoluble fibres mostly could change the colour and texture).


Double fibre bread

« Double fibre » bread protein enrichment for bakery products


Double fibre bread1
“Double fibre” bread protein enrichment for bakery products

  • Formulation

Inulin and pea hull fibre are blended with the flour

*Native inulin


Double fibre bread2
“Double fibre” bread protein enrichment for bakery products

  • Comments

    • When making bread with inulin, water content of the recipe must generally be adapted (reduced with native inulin)

    • With insoluble fibres, water content has to be increased (depending on the water holding capacity of the fibre)

      Optimisation of the water content must be done for all recipes.


Double fibre bread3
“Double fibre” bread protein enrichment for bakery products

  • Fibre-increased bread

  • High fibre bread

  • Balanced fibre enrichment : 1/3 of the fibres are soluble


Loaf bread protein enrichment for bakery products: pre-packed - Communication on the packaging

Also Opportunities for:

Specific Nutrition:

  • Weight Management: Low carb /low GI/ satiety

    • Including inulin and pea proteins

  • Dietetic: gluten-free

  • Nutritional: Protein bread (with pea protein)


High protein bread

High protein bread protein enrichment for bakery products


High protein bread1
High protein bread protein enrichment for bakery products

  • Formulation

Moderate increase of the water content

  • Better dough texture

  • Higher development

  • Better crumb texture

*for baked goods


High protein bread2
High protein bread protein enrichment for bakery products

  • Comments

    • Development time with pea protein may be longer

    • An excellent development of the bread is achieved and final texture is very close to standard bread

    • A slight vegetable taste may be detected


High protein bread3
High protein bread protein enrichment for bakery products

  • High protein : min. 20% of the energy is provided by proteins

  • Contributes to the maintenance of muscle mass

  • Contributes to the maintenance of normal bones


  • Brioche/Croissants/ cakes/ cereal bars/ flapjacks: individually packed portions

    • As a snack « on the road » / to replace breakfast

    • Also For kids

      • Parents should buy this without feeling guilty.

  • EFSA recommendation: non-digestible carbohydrates and a reduction of post-prandial glycaemic responses


Individually packed portions individually packed portions

  • Snacks For kids

    • Corporate image- Disney – only balanced products

    • Governement - traffic light rating system

    • Corporate image- retail


Sugar reduced cakes

Sugar-reduced cakes individually packed portions


Sugar reduction with inulin oligofructose

SUGAR individually packed portions

(4 kcal/g)

Inulin or Oligofructose

(~2 kcal/g)

Intensive Sweeteners* and/or Polyols*

Sugar reduction with inulin & oligofructose

  • For full sugar replacement

    *Subject to local regulation

    **According to European regulation n° 1924/2006 EC

  • Possible claims**

  • No added sugar

  • Sugar-free

  • Low sugar

35


Sugar reduction with inulin oligofructose1

SUGAR individually packed portions

(4 kcal/g)

Inulin / Oligofructose

(~2 kcal/g)

SUGAR

(4 kcal/g)

Sugar reduction with inulin & oligofructose

  • Partial sugar replacement

    **According to European regulation n° 1924/2006 EC

  • Possible claims*

  • Sugar-reduced: min. 30%

  • reduction compared to a

  • reference product

36


Inulin oligofructose characteristics in cakes

In batter individually packed portions

& cakes

In high water system !

Dough texture ↑

Softness ↓

Chains length

Inulin & oligofructose – Characteristics in cakes

Solubility

Liquid oligofructose

Oligofructose (powder)

Soluble inulin

Native inulin


Sugar reduced chocolate chip muffins
Sugar-reduced chocolate chip muffins individually packed portions


Sugar reduced chocolate chip muffins1
Sugar-reduced chocolate chip muffins individually packed portions

  • Sugar-reduced

  • Fibre-increased


Sugar reduced chocolate chip muffins2
Sugar-reduced chocolate chip muffins individually packed portions

  • Comments

    • An excellent development of the cake is achieved and final texture is very soft

    • Reduction of sweetness is not significant:

      • Intensive sweeteners are not allowed (and not necessary)

      • The use of chocolate drops improves the perception of sweetness

    • Maillard reactions may occur:

      • In this case, the removing of reducing sugars from the recipe is recommended (e.g. lactose, fructose, skimmed milk powder…)


Other possible developments
Other possible developments individually packed portions


Conclusions
Conclusions individually packed portions

  • Use of inulin/ oligofructose in Bread and cakes; in terms of fiberenrichement and sugar reduction

  • Also applications in biscuits, brioches, flapjacks and brownies…

    Cosucra will be pleased to support you…


THANK YOU individually packed portions


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