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

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

  • 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 :perfect fibres for baked goods


Chicory fructans

Chicory fructans

CARBOHYDRATE

NATURALLY-SOURCED

SOLUBLE DIETARY FIBRE

LOCAL AGRICULTURAL RESSOURCE

GMO-FREE


Fructans

Fructans

  • 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


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

Chains length

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

  • 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

  • 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


Pea protein isolate

Pea protein isolate


Pea protein isolate is extracted from yellow pea

Pea protein isolate is extracted from yellow pea

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

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

  • 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

  • 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

  • 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


The bakery market

The Bakery market


Bread and cake market

Bread and cake market

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


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

Loaf bread: 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


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

Loaf bread: 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


Double fibre bread1

“Double fibre” bread

  • Formulation

Inulin and pea hull fibre are blended with the flour

*Native inulin


Double fibre bread2

“Double fibre” bread

  • 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

  • Fibre-increased bread

  • High fibre bread

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


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

Loaf bread: 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


High protein bread1

High protein bread

  • Formulation

Moderate increase of the water content

  • Better dough texture

  • Higher development

  • Better crumb texture

*for baked goods


High protein bread2

High protein bread

  • 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

  • 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


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

  • 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


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

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


Sugar reduction with inulin oligofructose

SUGAR

(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

(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

& 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


Sugar reduced chocolate chip muffins1

Sugar-reduced chocolate chip muffins

  • Sugar-reduced

  • Fibre-increased


Sugar reduced chocolate chip muffins2

Sugar-reduced chocolate chip muffins

  • 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


Conclusions

Conclusions

  • 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…


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

THANK YOU


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