Using chicory inulin and pea protein to
achieve fibre and protein enrichment for
bakery products
October 2014
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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?
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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
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Inulin / Oligofructose :
perfect fibres for baked goods
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Chicory fructans
CARBOHYDRATE
NATURALLYSOURCED
SOLUBLE
DIETARY FIBRE
GMO-FREE
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LOCAL
AGRICULTURAL
RESSOURCE
5
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
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Inulin & oligofructose – Characteristics
Solubility (at 20°C after 24h)
975g/L
350g/L
200g/L
Liquid
Liquid
oligofructose
100g/L
~0 g/L
Powders
Oligofructose in
powder
Soluble inulin
Native inulin
Long chain inulin
Chains length
7
7
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
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Key attributes of inulin / oligofructose
for baked goods
• Inulin / Oligofructose in powder :
– The “invisible” fibre
Native Inulin
Wheat Bran
5% solution in water
2.5% solution in water
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Key attributes of inulin / oligofructose
for baked goods
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Pea protein isolate
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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
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Yellow pea : a sustainable crop
Local
sourcing
(France)
No nitrogen
fertilization
No need
for
irrigation
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Limited
use of
pesticides
Non GMO
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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…
–…
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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
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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
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Key attributes of pea protein for baked
goods
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The Bakery 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
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
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
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“Double fibre” bread
• Formulation
Whole wheat flour
58.58
Well-balanced
concept
56.92
Water
36.91
35.86
-
1.99
Bread improver
1.76
1.70
Margarine
1.16
1.13
Salt
1.00
0.97
-
0.86
0.59
0.57
Ingredients
Pea fibre
Inulin*
Dehydrated yeast
TOTAL
*Native inulin
Control
100
Inulin and pea hull fibre
are blended with the flour
“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” bread
255 / 1078
Well-balanced
concept
250 / 1053
2.8
2.7
of which saturates
1.0
1.0
of which mono-unsaturates
of which poly-unsaturates
0.6
1.1
0.6
1.0
Carbohydrates (g)
42.5
40.6
of which sugars
1.1
1.1
5.6
7.4
1.7
2.4
Protein (g)
12.1
11.6
Salt (g)
1.2
1.2
Nutrition information
Energy value (kcal/kJ)
Fat (g)
Dietary fibre (g)
of which soluble fibres
Control
 Fibre-increased
bread
 High fibre bread
 Balanced fibre
enrichment : 1/3 of
the fibres are soluble
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
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High protein bread
• Formulation
Ingredients
Pisane B9
Water
48.46
Wheat flour
23.33
Gluten
15.28
Pea protein*
11.00
Salt
1.00
Dehydrated yeast
0.76
Emulsifier for bread1
0.08
Calcium propionate
0.08
Enzyme for baked goods2
0.010
TOTAL
*for baked goods
100
Moderate increase
of the water content
- Better dough texture
- Higher development
- Better crumb texture
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 bread
Nutrition information
Energy value (kcal/kJ)
Fat (g)
High protein
concept
255 / 1082
1.5
of which saturates
0.3
of which mono-unsaturates
of which poly-unsaturates
0.1
0.5
Carbohydrates (g)
26.9
of which sugars
0.3
Dietary fibre (g)
0.6
Protein (g)
33.4
Salt (g)
1.5
 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 postprandial glycaemic responses
Individually packed portions
– Snacks For kids
• Corporate image- Disney – only balanced
products
• Governement - traffic light rating system
• Corporate image- retail
Sugar-reduced cakes
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Sugar reduction with inulin & oligofructose
• For full sugar replacement
Possible claims**
SUGAR
(4 kcal/g)
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Inulin or
Oligofructose
(~2 kcal/g)
 No added sugar
 Sugar-free
Intensive
Sweeteners*
and/or Polyols*
*Subject to local regulation
**According to European regulation n° 1924/2006 EC
 Low sugar
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Sugar reduction with inulin & oligofructose
• Partial sugar replacement
SUGAR
(4 kcal/g)
Inulin /
Oligofructose
(~2 kcal/g)
SUGAR
(4 kcal/g)
Possible claims*
 Sugar-reduced: min. 30%
reduction compared to a
reference product
**According to European regulation n° 1924/2006 EC
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Inulin & oligofructose – Characteristics in cakes
Solubility
Liquid oligofructose
Oligofructose
(powder)
Soluble inulin
Native inulin
↑
Softness ↓
Dough texture
Chains length
Sugar-reduced chocolate chip muffins
Wheat flour
23.70
Sugar-reduced
concept
24.12
Sunflower oil
20.00
20.35
Liquid whole eggs
17.00
17.29
Crystal sugar
13.90
7.43
Water
10.29
8.74
-
6.71
Chocolate baking drops
6.00
6.10
Skimmed milk powder
4.74
4.82
Glycerol
2.96
3.01
Baking powder
0.95
0.97
Salt
0.24
0.24
Xanthan gum
0.10
0.10
Soya lecithin (liquid)
0.10
0.10
Vanillin
TOTAL
0.02
100
0.02
100
Ingredients
Liquid oligofructose
Control
Sugar-reduced chocolate chip muffins
415 / 1731
Sugar-reduced
concept
409 / 1702
25.5
26.1
of which saturates
4,6
4.7
of which mono-unsaturates
of which poly-unsaturates
6,2
6.4
14,5
14.8
Carbohydrates (g)
40.0
34.7
of which sugars
19.0
13.2
of which polyols
3.1
3.2
1.2
5.7
-
4.5
Protein (g)
7.1
7.3
Salt (g)
0.4
0.4
Nutrition information
Energy value (kcal/kJ)
Fat (g)
Dietary fibre (g)
of which oligofructose
Control
 Sugar-reduced
 Fibre-increased
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
Goal:
Solution:
High fibre
Oligofructose
Light sugar reduction
(25 to 30% less sugar)
Oligofructose
Strong sugar reduction
(No added sugar)
Oligofructose
(low sugar content)
Fat reduction
Oligofructose
Fat & sugar reduction
Oligofructose
Conclusions
•
•
Use of inulin/ oligofructose in Bread and cakes; in
terms of fiber enrichement and sugar reduction
Also applications in biscuits, brioches, flapjacks and
brownies…
Cosucra will be pleased to support you…
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THANK YOU
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