BREAD AND ROLL PRODUCTION
Function of Ingredients in Bread Production
In the production of bread and rolls, the baker must control formulation, ingredient procurement,
processing technologies, equipment, people issues, and regulatory issues. Since the process begins
with ingredients, it is only reasonable that quality control should start with an understanding of
what the ingredients do. Once this is understood, the baker can more effectively work with a
supplier to obtain raw materials that will produce the best results. Knowledge of ingredient
functionality is also important in product development as well as existing product troubleshooting.
When the baker is having problems with one ingredient, it is possible to offset the problem with
another ingredient. Using good technical skills, the baker can manipulate the inconsistencies of
ingredients to produce a uniform, consistent product.
The predominant ingredient in bread-related products is flour. Most formulations yield slightly
over 1.5 pounds of bread for every pound of flour. In fact, when discussing other ingredients, we
will base all usage levels in comparison to flour. We call this percentage "Bakers Percent". When
using Bakers Percent, the total flour will always add up to 100%.
Before discussing the function of flour, we must first realize that flour is divided into many
separate parts. Most of the flour is composed of starch, and this starch is either undamaged or
damaged during the milling process. The damaged starch is fully hydrated in the dough, but the
undamaged (or native) starch cannot fully hydrate until the baking process. Normal levels of
damaged starch are between 6 and 11 percent in bread flours. The flour is also composed of
protein, and most of the protein is gluten-forming protein. The gluten-forming protein is insoluble
in water and forms a rubbery mass when mixed with water. There is also moisture present in flour
as well as small amounts of fat, sugars, and mineral content (ash). A small amount of vegetable
gum material called pentosans is also present in wheat flour. The pentosans absorb 10 times their
weight in water. Common specifications for flour include moisture (12 - 14%), ash (.45 - .65%),
and protein (10.5 -13%) level. Many bakers ask for other specifications in addition to these.
Of course, flour conies from the wheat kernel, and the miller is able to yield about 75% flour out of
the wheat that is processed. The other 25% of the kernel is composed of bran, germ, and animal
feed. The white flour comes from the middle of the kernel, which is called the endosperm. The
endosperm is lower in mineral content than is the bran portion. For this reason, the amount of ash
in flour should give an indication of how well the miller separated the bran from the endosperm.
However, some of the newer varieties of wheat have overall higher mineral contents, so the ash
level is not a good indicator for bakers.
Many factors in today's market have resulted in flour problems for the baker. Such variables as
climatic conditions during growing and harvesting, the kind of wheat variety that is planted,
government farm policies, and fertilizer and pesticide usage have impacted the quality of wheat
that is produced. Efforts are ongoing to improve the overall quality, but variations are still going to
occur. The flour miller can somewhat offset the variations of wheat by blending wheat’s and
blending flours to meet bakery specifications on a consistent basis.
Traditionally, the higher the protein level of flour, the better is the expected quality and the higher
is the price. As we mentioned earlier, most of the protein in wheat flour is gluten-forming protein.
This is unique to the grain of wheat, and it allows the dough to retain gas. That is, as gas is
produced by yeast activity, the whole mass rises. In bread production, we optimize gas retention by
mixing and fermentation. We associate protein level with the word "strength". The higher the
protein, the stronger the flour. Later on we will discuss ingredients that improve the gas-retaining
ability of the protein. An important factor to consider is that the quality of the protein is just as
important as the quantity of protein. It is possible to make better bread with lower protein flour.
To improve the performance of flour, the miller will commonly add certain specified treatments to
the flour. These treatments include bleaching, enriching, malting, and maturing.
The main function of flour is to provide the structure needed to produce leavened bread. The
dough rises due to the expansion of the gluten, and once the dough reaches a temperature of
between 140 and 180 degrees Fahrenheit, the starch gelatinizes. Once starch gelatinization is
complete, the structure is set, and the dough is now bread. During gelatinization, the starch
granules rupture and become fully hydrated. As the granules hydrate, they swell and the product
becomes more viscous. Another important factor to remember is that damaged and gelatinized
starch is converted to maltose sugar by enzyme activity. We will discuss enzymes later.
The flour will affect the handling qualities of the dough and all of the quality factors that will be
evaluated in the product. ,,
WATER is the second ingredient on the label, and the control of it is important. The main function
of water is hydration. In other words, all ingredients must have water present to function as
expected. For example, flour must be hydrated in order to form gluten and in order for the starch to
gelatinize. Water also serves as a dispersing agent and a medium for fermentation. Therefore,
control of water would require pH and hardness monitoring. In areas where pH and hardness
fluctuate greatly, water treatment equipment should be considered. Water is also used to control
dough temperature, and can be used in the form of ice.
The total level of water in a bread dough is normally within the
range of 55 to 65%. Bakers usually add water when the dough
feels too dry and tough. When doughs are too sticky, bakers either
cut water or look for ways to bind more water with other
ingredients. Water is the best crumb softener, so it is a good idea to
have enough water in the dough, and water is the least expensive
ingredient in the formulation. However, too much water can dilute
an otherwise good product.
YEAST is used in bread dough to provide leavening. The level of
usage in most breads is about 2 to 5% compressed yeast. Yeast is able to convert fermentable
sugars such as maltose, glucose, fructose, and sucrose into carbon dioxide and alcohol. This
reaction, which is called fermentation, gives off heat.
That is why the baker can judge fermentation by the increase in
temperature. Acids and flavors are also generated by yeast activity.
Yeast is a living organism, and its activity can be influenced by
storage practices, dough temperatures and pH, availability of
water, and food supply. Of these control points, the most important
is temperature.
Compressed yeast is sold in cake or crumble form. Many large
bakeries are now switching from compressed to cream yeast. The
advantage of cream yeast is that there is no packaging or handling
needed, but the initial investment in equipment is quite expensive.
Both compressed and cream yeasts need to be stored at refrigerated conditions. The dry yeasts are
a good option for longer shelf life without a need for refrigerated storage. Active dry yeast must be
prehydrated 5 to 15 minutes before adding to a dough in 95 -110 degree water. Instant dry yeast
can be added to a dough without prehydrating. Dry yeasts are convenient and easy to store and use.
However, by drying the yeast, some activity is lost, so more yeast is used on a solids basis with the
dry yeasts. When converting from one type of yeast to another, the water must be adjusted to get
the same dough consistency.
Table 1
Available Forms of Bakers Yeast
(Handling Conditions)
Fresh
Compressed
36°- 45° F (2° - 7° C)
Storage temperature
Storage life
Cream
35°-39°F{1 -4C)
3 to 4 weeks
10 to 14 days
Percent water
Conversion factor
compared to compressed
Handling requirements
67-72%
1
84-80%
1.5-1.8
- Water
Weigh and add with
other ingredients
or dispersed in
water before mixing.
Meter and add with
other ingredients
Table 2
Available Forms of Bakers Yeast
(Handling Conditions)
Dry
Storage temperature
Storage life
Percent water
Conversion factor compared
to compressed
Handling requirements
Active Dry
Instant Dry
Room temperature
Room temperature
2 months, 12 months
depends on packaging
1 year plus
6-8%
4-6%
,4-.5
+ Water
Must rehydrate in
105°-110°Fwater
(40°-43°C)for10-15
minutes before use
.33 - .4
+ Water
Dry blend with other
drying or delay
addition
Table 3
Products of Yeast Fermentation
Yeast + C6H12O6 = 2C2H5OH + 2CO2 + other organic materials
Yeast + dextrose/fructose + ethyl alcohol + carbon dioxide +
-orglycerol, organic acids,
aldehydes, fusel oils and
other flavor compounds
100 IDS+ 49 IDS+ 4 Jbs
Table 4
Factors Which Control the Rate of Yeast Activity__________________________
A. Food supply — up to 6% faster yeast activity, greater than 6% slower yeast activity
B. Ingredient water— higher water faster yeast activity, lower water slower yeast
activity
C. Dough temperature — higher temperature faster yeast activity, lower temperature
slower yeast activity
D. Dough pH — 4 - 6 pH range, outside of this range slower yeast activity
SALT'S main function is to bring out the flavor of the baked product. Salt tends to bring out the
good flavors and mask off-flavors. Usage levels are normally between 1.75 and 2.25%. Bread
made with less than 1.75% salt will taste bland, and bread made with more than 2.25% salt will
taste salty. In addition to impacting flavor, salt also inhibits fermentation due to the osmotic
pressure effect, which is the partial dehydration of the yeast cell. Lastly, salt toughens the gluten.
Weaker flours could actually be strengthened by adding salt. Salt lengthens mixing time, so it is
common to delay the addition of the salt to the mixer. By doing this, the toughening effect is also
delayed, and mixing time can be reduced by 10 to 20%. The advantages of reduced mixing time
include increased mixer capacity in terms of pounds per hour, lower finished dough temperatures,
and less energy usage. Faster flour hydration is also seen with delayed salt. Some bakers do not
delay the salt due to increased chances of mistakes (forgetting to add or adding double) as well as
reduced tolerance to over mixing.
MINERAL YEAST FOOD is a compound ingredient that actually has three main functions:
1. Water Conditioner: Calcium (Carbonate or Sulfate) and Magnesium (Phosphate or Chloride) to
control hardness, Monocalcium Phosphate to control pH.
2. Yeast Conditioner: Ammonium Salts to supply nitrogen for yeast.
3. Dough Conditioner: Oxidizing agents strengthen protein.
Since most of the industry has voluntarily removed bromates from yeast food, the bromate
replacers have taken the place of mineral yeast food. In fact, many bakers no longer use
ammonium salts as a yeast conditioner. This appears to be more useful to the yeast producer than
to the baker. Therefore, mineral yeast food is not an essential ingredient, and the normal usage
level is between 0 and .75%.
SUGAR'S main function is to provide food for the yeast. In a normal bread production process, 3
to 3.5% fermentable solids are required to sustain yeast activity. This food supply can come from
added sugar, from conversion of starches to sugars, or a combination of both. Therefore, sugar is
not an essential ingredient. Secondary functions of sugar are all related to sugar that is not
fermented, which is called residual sugar. As residual sugar levels are higher, crust color is darker,
taste is sweeter, and moisture retention is improved due to the hygroscopic properties of sugar.
There are many kinds of sugars, or fermentable carbohydrates, used in the industry. The most
common is 42 high fructose corn syrup.
This syrup has the same sweetness on a solid basis as does
Sucrose (table sugar) and it is easier to handle for large bakeries
since the syrup can be pumped. The 42 means that 42% of the
solids in the syrup is fructose. Higher numbers mean the syrup
will be sweeter. Lactose sugar is non-fermentable. When storing
syrups, it is important to keep the temperature slightly warm
(around 85 degrees Fahrenheit). If the syrup gets cold, it will
crystallize during storage. If the syrup gets too hot, it will darken
or caramelize. Usage levels for sugars range from 0 to 15%.
Once you use more than 15 percent, the product is no longer bread, but is now sweet dough.
SHORTENING is used in bread production to provide overall lubrication. It becomes necessary
to use a small amount to facilitate slicing. We recommend a minimum of .7 to 1% for good slicing,
although some bakers use less than this on low-calorie breads. Besides lubricating the baked
crumb, shortening also lubricates the dough, and this eases dough expansion and helps in the
handling of the dough through the makeup processes.
Shortening also tenderizes the crust and improves shelf life by
retarding staling. Normal usage levels are from 0 to 5%. White
pan bread usage is between 1.5 and 3%. The most commonly
used shortening today is soybean oil. Most bakers have
removed all animal fats such as lard and butter from
formulations so that no cholesterol is on the label. Oil is easier
to handle than solid shortening, and if used in combination
with emulsifiers, the baker can make very good bread using
vegetable oil.
MILK SOLIDS primarily function as nutritional supplements. Milk is high in lysine and calcium,
and the overall nutritional quality of the milk protein is excellent. Liquid milk is almost never used
in the baking industry for two main reasons: it is very perishable, and the serum protein in milk has
a weakening effect upon the gluten protein in wheat flour. By using high-heat treated nonfat dry
milk, the baker was able to get the benefits of milk without the disadvantages.
Besides improving nutritional quality, milk solids improve flavor (if used at a high enough level),
dough handling qualities, and overall processing tolerance (deeper, more consistent crust color,
more stable pH, strengthening of gluten).
Most bakers are now using milk replacers because they are less
expensive than non fat dry milk. The replacers are usually
blends of soy flour and whey.
The whey provides lactose sugar and some protein. However,
the whey only has about 1/3 the amount of protein of the non
fat dry milk, so soy flour is added to make up for the lack of
protein.
Usage levels of milk or milk replacer is between 0 and 4%.
ENRICHMENT is the addition of specific vitamins and minerals to the flour or dough to improve
public health. The initial objective of this was to replace nutrients lost during the milling process.
Many nutrient-deficiency diseases such as beri-beri and pellagra have been nearly completely
eradicated in the United States since enriching began nearly 50 years ago. Because of the success
of the program, flour and dough are looked at as a vehicle for providing other nutrients to the
public that are deemed as needed. One of these ingredients is calcium. Other nutrients are being
discussed, and the list most likely will lengthen in the future.
MOLD INHIBITORS are additives that have a retarding effect upon the growth of mold and
bacteria. It should also be noted that mold inhibitors will also inhibit yeast. To produce a mold-free
product, it is most important to have a very clean production facility where equipment and plant air
are clean and employees follow good manufacturing practices. Good sanitation habits will limit the
amount of unseen mold that is initially on the product.
Bread is an ideal medium for mold growth, because mold likes fairly warm temperatures, slightly
acidic conditions, oxygen, and moisture. If we do not use a mold inhibitor in the formulation, we
can expect mold to appear on a product stored at room temperature in three to five days. Freezing
or refrigerating product will lengthen this time.
Whether or not mold inhibitors are an essential ingredient, therefore, depends upon the required
amount of shelf life to satisfy the customer. The most commonly used mold inhibitor in bread is
calcium propionate, because it is effective and relatively inexpensive. Potassium sorbate and sorbic
acid should not be used in the dough since they both have a very detrimental effect upon yeast.
Potassium sorbate is often used in 10% solution with water to spray on the surface of product after
baking. Sorbic acid is oil soluble and can be mixed with the oil to lubricate slicer blades. Vinegar
lowers the pH, but it is not a good mold inhibitor by itself. If using raisin juice as a natural mold
inhibitor, the sugar in the juice must be considered.
VITAL WHEAT GLUTEN is the natural wheat protein extracted from flour which still retains
all of its vital gluten forming characteristics. It comes in a dry flour form and is added to formulas
to help strengthen a weak flour or to obtain that extra desired loaf volume.
A 1% addition of wheat gluten will increase the flour protein content by 0.6% and absorption by
1,5%. By adding wheat gluten to a formula, mixing and
fermentation times are generally increased, and tolerances are
improved. Normal levels would range from 1 to 5% for most
variety pan and hearth style breads and buns, to 8 to 15% levels
for the multigrain and high fiber breads.
The last groups of ingredients are called DOUGH
CONDITIONERS, which are additives used in small quantities
that can improve the quality of the finished product. There are a
wide range of these ingredients, but they fall into 4 main categories: enzymes, oxidizing agents,
reducing agents, and emulsifiers. Enzymes are biological catalysts that accelerate chemical
reactions. They get the reaction going, but are unchanged by the reaction. Enzymes are protein
materials, but not gluten-forming protein. Because enzymes are proteins, they are sensitive to heat,
and all enzymes have an optimum temperature range for activity. Within the range, activity
increases with temperature until the denaturation point is reached, and then the enzyme loses its
functionality. Besides temperature, enzymes are also dependent upon pH, amount of time allowed
for the reaction, availability of water, amount of enzyme used, and the availability of substrate. A
substrate is what the enzyme converts in reaction.
There are three main enzymes that are commonly added to
doughs in the baking industry: amylases, proteases, and
lipoxygenases. Amylases are divided into alpha and beta
amylase.
The amylases convert starch into sugar. The alpha amylase
can break any 1-4 bonds within the starch molecule. So the
substrate is starch, and the product of the reaction is 'chopped
up' starches, which we call dextrins. Normally, wheat flour is
deficient in alpha amylase, so this enzyme is normally added at the mill in the form of either
malted barley flour or fungal amylase. The baker would specify the required enzyme activity by
either an amylograph (400-600 BU) or a falling number machine (200-250 seconds) requirement.
Beta amylase starts on the end of the starch chain and breaks off two sugar units at a time. So the
substrate for beta amylase is either starch or dextrins, and the product is maltose. Once the beta
amylase gets to the first branch point on the starch molecule, it can go no further. There is plenty
of naturally-occurring beta amylase in flour. However, by adding alpha-amylase, we expose more
ends for the beta amylase to use as substrate.
Amylases that are added to flour or dough can come from three different sources: a cereal source
(malted wheat or malted barley), a fungal source, or a bacterial source. Bacterial amylases are very
heat-resistant and do not completely denature in the oven.
Therefore, they are used primarily to extend shelf life by converting starch to sugar after baking.
However, it is easy to overdose, and if you do, the bread will become too gummy and may actually
liquefy.
MALT is classified in two general categories:
1. Diastatic malt (enzyme active)
2. Nondiastatic malt (nonenzyme active)
Malt is produced by germinating barley, wheat or other cereal grain, stopping its growth action,
and extracting enzymes which are produced during this germination process. These enzymes are
amylases and proteases. The amylases are the ones we are most concerned with because of their
ability to break down starches into sugars, which in turn can be used as food by the yeast cells.
DIASTATIC MALT is malt with the active amylases enzymes
which will convert damaged starches into fermentable sugars.
Most flours today are malted at the mill (amylograph 400-600
B.U.'s or falling number of 200-250 seconds). The baker can still
add diastatic malt in syrup form or a dry flour form, the syrup form
having about 60% maltose sugars and the dry flour form (using
much smaller quantities) containing no sugars. The diastatic malt is
used to improve dough handling, provides more food for yeast,
flavor, crust and crumb color, and aids in shelf life. Excess
diastatic malt will result in gummy crumbs and weaker side walls.
Malt syrups are used at about 1-2% levels.
NONDIASTATIC MALT has been heat treated to denature the enzymes, making them inactive.
This product is syrup containing about 60% maltose sugars and is amber in color. It will aid in the
fermentation of the dough and contribute to flavor, crust, and crumb color of the finished product.
FUNGAL AMYLASES function the same as cereal malt amylases except for one important
factor—when in the oven they do not survive in the product for as long as cereal or bacterial
amylases do. This means that it is not as easy to overmalt a product when using fungal amylases.
The baker or miller can add these to the flour in powder or tablet form. Levels necessary depend
on the strength of the ingredient used and the desired effect.
PROTEASE ENZYMES are used to weaken the protein in the dough to decrease mixing time,
improve machinability, and/or increase the pan flow of the dough. These effects are accomplished
by breaking the long protein chains into smaller units. It must be remembered that the effects of
enzymes are dependent upon (1) time, (2) temperature and (3) level of enzyme used. For example,
if an equipment breakdown interrupts production, the enzymes in the doughs have more time to
work than normal creating a greater weakening effect on the protein than was expected. The
enzymes will not stop their reactions until they are denatured by the high temperatures of the oven.
The baker can add protease in powder or tablet form. The amount necessary depends on the
strength of the ingredient used and the desired effect.
ENZYME ACTIVE SOY FLOUR is soy flour which has not been heat-treated as much as other
soy flours to retain some of its enzymes, specifically lipoxygenases. These lipoxygenase enzymes
function as bleaching agents on the carotenoid pigments of flour to give a whiter crumb color to
the finished product. There is also observed some dough strengthening and improved mixing
tolerance. F.D.A. maximum usage level is .5%, based on flour weight.
SOY FLOUR is found as”low fat" soy which finds application in
bread doughs at a 1-3% level and a "full fat" soy which is used
mainly in sweet goods up to 12%. Soy flour is approximately 50%
protein, and therefore, is nutritionally advantageous.
Soy flour increases shelf life, improves crumb, gives good toasting
quality, and as mentioned, increases nutritional value.
OXIDIZING AGENTS which are used by the Baker is to
improve dough strength by creating bonds between the protein
chains. They will improve dough handling for better machining
and contribute to improved gas retention giving better volume and
tighter grain to the finished product. Some oxidants are fast acting, working in the mixer and early
makeup stage, while potassium bromate is late acting, working in the proofer and early oven stage.
The amount of usage is calculated in parts per million (ppm). Oxidants are handled in tablet or
powder form. Doughs are generally quite sensitive to oxidants and optimizing usage levels is just
as important as proper mix times.
Oxidizing Agents
1. Strengthen dough structure by creating bonds between proteins
2. Improves dough handling
3. Increase product volume,
4. Produces tighter grain
FDA Maximum Limit (ppm)
*Potassium bromate................................ late acting ......................... 75
*Calcium bromate ................................... late acting.......................... 75
*Potassium iodate .................................. fast acting.......................... 75
*Calcium peroxide ...................................fast acting.......................... 75
Azodicarbonamide (ADA) ....................... fast acting.......................... 45
Ascorbic acide (AA)……………………… fast acting ………......not limit (bread)
*Singly or in combination cannot exceed 75 ppm
Oxidants are usually supplied in tablet form.
ppm desired x cwtt. of flour = tablets needed ppm/tablet
ppm / tablet
CALCIUM PEROXIDE is an oxidant, but is used for its dough drying capabilities. It tends to
take away the stickiness without stiffening the dough. It is used quite a bit in bun production.
Usage levels are about 20 to 40 ppm, and it is handled in a powdered form. It should be added with
the other dry ingredients because it reacts immediately on contact with water.
Calcium Peroxide
1. Drying agent — improves dough handling
2. Oxidizing agent
REDUCING AGENTS are used to weaken the protein, reducing the mixing times and improving
dough machinability. Reducing agents break bonds between the proteins during mixing. This is the
opposite effect of oxidizing agents. L-cysteine is the most common reducing agent used in the
United States today. About a 20 to 40 ppm usage level will give a 25% - 40% reduction in mix
time. Bakers previously used these only in a no-time dough concentrate or base mix, but today Lcysteine can be found in a tablet form.
DOUGH STRENGTHENERS refer to a group of emulsifiers which predominantly function in
dough by bonding with the protein. They improve the gluten's strength. This effect is exhibited in
doughs as improved machinability and gas retention. The finished loaf should have better volume,
symmetry, texture and grain. A number of the dough strengtheners also function to various degrees
as crumb softeners.
CRUMB SOFTENERS refer to a group of emulsifiers which predominantly function in dough by
bonding with the starches. They will slow down the crumb firming of a product, extending its shelf
life. Mono and diglycerides are the most common crumb softeners.
Reducing Agents
1. Weakens dough structure by breaking bonds between protein
2. Allows shorter mixing times
3. Improves machinability
Usage
Amount ppm
L-cysteine...................................... 10-90
Sorbicacid ........................................ "
*Sodium bisulfite .......................... 20-100
{Pies, crackers, pizza doughs)
Ascorbic acid - continuous
mix doughs only ....................... 100-200
*Sulfites destroy thiamine and a small percentage of the population
show sensitivity to them. Sulfites must be indicated on packaging
if present in baked product —10 ppm or more.
Table 5
FDA Approved Strengthened and Softeners
Non
Standardized
Product
Usage Limits
Standardized Strengthening
Product Usage
Limits
Softening
Sodium Stearoyl -2 Lactylate (SSL)
.5%* .
5%*
Excellent
Very Good
Calcium Stearoyl-2Lactylate (CSL)
.5%
.5%
“
Good
Diacetyl Tartatic Acid Esters of
Fat Forming Acids (DATEM)
GMP
None
“
Fair
5%
.5%*
Very Good
Poor
GMP
None
Excellent
Fair
.5%*
Fair
Ethoxylated Mono and
Diglycerides (EOM)
Sucrose Esters
Polysorbate 60
.5%
.
Very Good
SuccinySated Monoglyerides (SMG)
.5%
.5%*
Good
Good
Mono and Diglycerides (Mono and Di)
GMP
None
None
Excellent
*Total alone or in combination cannot exceed 0.5% based on flour.
PTE — Amount not greater than required to produce intended physical or technical effect.
GMP — Used in accordance with Good Manufacturing Practices.
Pan Variety and Fiber Breads
Pan Variety Breads
It is important for the baker to offer the customer variety in bread products. Whereas hearth style
products are differentiated from one another primarily by the shaping and handling of the dough,
pan varieties all have the same overall shape as the pan. These products are differentiated primarily
by: formulation, although the process settings will certainly be different than that used for white
pan bread.
In offering variety, the baker can produce products labeled as whole
wheat, wheat, multigrain, low calorie, high fiber, raisin, fruit, and
vegetable breads. The baker can also add nuts, cheeses, spices, and
different sweeteners or other ingredient substitutes to make a
different product.
The variety should offer the customer something besides simply
being different. There should be appeal in terms of nutritional
benefits, flavor, and/or appearance. Among the varieties listed, only
whole wheat and raisin breads are standardized by the PDA.
In making breads with grains other than wheat, it is important to remember that most of the flour
must be from wheat to allow for gas retention and overall volume. Wheat is the only grain with a
significant amount of gluten-forming protein. Rye has some gluten, but the amount is very small
and the quality very poor. Other grains that could be used in bread include corn, oats, flax, barley,
millet, sorghum, buckwheat, and rice flours. Some exotic grains and seeds include blue corn,
amaranth, garbanzo, teff, alfalfa, and quinoa. Any grain that is not wheat will function as a burden
to the structure, and the higher the amount of these "dead weight" grains or flours, the greater is the
requirement for vital wheat gluten in the formulation. I would recommend having no more than
35-40% dead weight in the recipe.
Whole Wheat and Wheat Breads
"Whole Wheat Bread" in the United States of America is a standardized bread product. The Food
and Drug Administration requires that whole wheat bread be made with 100% whole wheat
flour—no white flour is permitted. "Wheat Bread," on the other hand, is a non standardized
product containing any level of whole wheat flour in combination with a clear or strong patent
flours. The most popular wheat bread products range between 20 to 40% whole wheat flour and
are commonly referred to as restaurant wheat’s by the large wholesale bakeries. Because of this
reduced level of whole wheat flour, loaf volume is larger, crumb color is usually lighter, grain is
finer and the product is soft and more palatable compared to the denser whole wheat breads.
Whole wheat flour contains a high amount of bran which
contributes to the darker crumb color, lower volume and lack of
dough strength. The bran also constitutes some of the protein
contained in the flour. However, it is non gluten forming protein
and will not contribute to strength. To obtain higher volumes in
whole wheat breads, the addition of vital wheat gluten at a 1 to 5%
usage level (based on total flour weight) is often practiced by the
baker.
Whole wheat flour should not be stored around heat or for lengthy periods of tune due to the high
amount of unsaturated oil which may turn rancid and contribute to off-flavor in the finished
product.
Whole wheat flour can vary according to particle size. The primary difference between the flours
of different particle sizes is the absorption or hydration rate. Fine whole wheat flour has a much
faster hydration rate in comparison to coarse, whole wheat flour. Slower hydration rates can effect
the desired mixing time to optimum development and also give a false reading to the mixer
operator as over hydration of the dough.
In comparison to patent flour products (white breads), the fermentation requirements for whole,
wheat breads are less due to the weaker nature inherent to whole wheat flour. Doughs made from
whole wheat flour will show less gas retention, the dough will be less cohesive and initially show
less resistance to pull. Because of the dilution of the gluten due to the high bran content, the gluten
protein must be developed to the maximum gas retention potential through fermentation. Whole
wheat doughs lack tolerance to over fermentation. To increase this tolerance, the baker can lower
the sponge or dough temperature, use a lower percentage of sponge flour and/or the fermentation
time may be reduced.
Comparing whole wheat dough to white dough: in general, the mixing requirements are less due
mainly to the bran diluting the percent of gluten forming proteins along with the cutting action
exhibited upon the gluten during the mixing process. The mixing requirements are not only less,
but also less tolerant and have very little recovery to over mixing. In order to improve mixing
tolerance, the addition of dough conditioners and the use of cooler dough temperatures should be
incorporated into the process. Depending on formulation, whole wheat doughs are generally drier
and stiffer than white pan breads. Less dusting flour is needed during make-up to improve the
seaming of the dough piece at the moulder and to avoid flour streaks on the crust of the finished
loaf. The sheeter and moulder settings will have to be adjusted because of the dough's lack of
elasticity. Dumbbelling during moulding is a more inherent problem for whole wheat breads
(dumbbell shaped dough piece = O
O).
One should look at wheat breads with high percentages of whole wheat flour as performing like
and producing product characteristics similar to that of whole wheat breads. Likewise one should
observe wheat breads with low percentages of whole wheat flour as performing like and producing
product characteristics more closely to that of white bread. Wheat breads should be given a full
proof using a slightly lower relative humidity (75 to 80%) than white bread. A wet proof box will
weaken the surface of the dough piece causing it to collapse. Do not over proof because this will
overextend and weaken the cell structure causing the loaves to collapse in the oven along with
exhibiting blisters on the crust. The bake time should be longer and at a lower temperature (380 to
420°F [193 to 216°C]) than white pan bread in order to maximize volume and establish good bake
out for proper finish product strength.
Multigrain Breads
Multigrain breads are breads made with a combination of white bread flour (clears or strong
patents) and two or more grains, such as rye, oats, com barley, rice millet, triticale, flax seed, etc.
These breads are characterized by their coarse, rough texture, usually darker crumb color, unique
nutty flavor and nutritional qualities. Density of these breads vary greatly from heavy and compact
to the lighter, more airy styles. The more popular expanded type of multigrain bread is
accomplished by the use of wheat gluten, sometimes at levels of 7 to 12% based on flour weight.
In the United States of America these breads are non-standardized, meaning that any level and type
of grain is permitted for use by the baker.
The popularity of multigrain breads is very strong with consumers
and is possibly attributed to their 1.) Variety of tastes and aromas
and 2.) Nutritional properties and/or healthful appeal. Today, these
breads are developing into still greater varieties by blending in
vegetable pieces, nuts, seeds, fruit pieces and spices.
The textures of these breads are controlled by the granulation of
the grains being used. Sometimes they are ground fine to create
smoother texture, finer grain and improve loaf volume. At other times, the grams may be whole
kernels, rolled or coarsely chopped. When making bread with coarse grains, it is common to soak
them for a period of time before mixing because of their slow hydration rate. If this is not done, the
grains will continue to hydrate during make-up and baking, producing a dough with less than
desired handling characteristics and a bread with a dry, crumbly texture and shorter shelf life.
Whole kernels are soaked a minimum of four hours before use. This raises the percent of moisture
bound in the kernels improving dough yield, product chewability and shelf life (softness).
Depending on the quantity of grains used in relation to the white flour (10 to 30% is a common
range), the same principles for handling whole wheat bread are generally applied to the production
of multigrain breads.
1.
Mixing must be watched closely so as not to over mix—more low-speed mixing.
2.
Fermentation is shorter compared to white pan breads.
3.
Doughs lack elasticity during make-up—easier dumbbelling.
4.
Minimum dusting flour should be used.
5.
Proofing height is higher due to less expected oven spring,
6.
Baking temperature is lowest for denser styles—375 to 410°F (191 to 210°C); more airy
Styles—400 to 440°F (204 to 227°C).
7.
Baking times are longest for denser styles—30 to 40 minutes; more airy styles—25 to 35
minutes.
Cracked Wheat Bread
Mixing in slow speed for a longer period before going to high is recommended for cracked wheat
bread. This is due to the cutting action the cracked wheat will have on the gluten in the dough, and
the slower hydration of the wheat kernels. The cracked wheat flour may be softened by soaking
with a portion of the dough water, as with the case of the cracked wheat formula below.
Approximately 42 to 52% absorption could be used to calculate the added water needed to hydrate
the cracked wheat flour.
It is advisable to keep the dough on the cool side within the range
of 78 to 80°F (26 to 27°C), therefore, avoiding a rapid
fermentation. The dough should be fermented from 1K to 2 hours
prior to dividing. It is characteristic of cracked wheat dough to be
somewhat softer out of the mixer and at the early stages of
fermentation, due mainly to the continued absorption of moisture
by the cracked wheat. As fermentation time progresses, however,
the dough will stiffen.
The percentage of cracked wheat used in the formulation (10 to 40%) will create an added burden
for the gluten structure. While the wheat gluten provides some support and strength, over proofing
of a cracked wheat dough can cause collapse during the baking process. Bake the bread at
approximately 400 to 440°F (204 to 227°C); lower temperatures and longer bake times for higher
cracked wheat levels and higher temperatures and shorter bake times for lower cracked wheat
levels.
Cracked Wheat Bread
High Gluten Spring Flour
Cracked Wheat Flour
Whole Wheat Flour
Water (Variable)
Yeast
Shortening
Sugar
Salt
Milk Solids
Wheat Gluten
Malt
Dough Strengtheners/
Crumb Strengtheners
ADA
Ascorbic Acid
64.00
20.00
16.00
66.00
4.00
4.00
10.00
2.25
2.00
3.00
2.00
1.50
30 ppm
60 ppm
Raisin Bread Production
Raisin bread is a highly profitable item. It responds well to the value provided by its raisin content.
Best of all this specialty bread is not difficult to make. The key to preparing and selling a quality
loaf of raisin bread can be attained if the following steps are adhered to:
1. The proper mixing of bread dough.
2. The proper conditioning of the raisins.
3. The addition of the raisins in the dough mass at the correct time.
4. Close supervision of machine operation during the make-up process.
5. Proper proofing and baking.
The proper mixing of the bread dough and perhaps the most important key to any bread success
requires careful scaling and blending of ingredients. The first stage of mixing involves the
blending of all ingredients except the raisins. When all of the ingredients have been hydrated and
the dough is picked up in the mixer, it enters the development stage of mixing. Here the dough
takes on a very elastic quality. As mixing proceeds, the dough begins to feel softer and somewhat
relaxed, yet resists pulling while retaining a smooth level of consistency. The dough will start to
slap the bowl of the mixer identifying the end of the clean-up stage.
The final development stage calls for a careful judgment on the
operator's part. The dough becomes extensible and smooth, but
unlike an over mixed dough does not breakdown and lose all its
elasticity. At this point the dough will show a thin, translucent film
and it is precisely the right time to incorporate the conditioned
raisins. In the United States of America, the Food and Drug
Administration has established a standard of identity for raisin
bread and raisin rolls or buns. The standard calls for a minimum of
50% raisins based on the weight of the flour (50 Ibs of raisins for every 100 Ibs of flour). This will
generally yield dough with approximately 20% of its weight due to raisins and a finished baked
loaf with approximately 25% of its weight due to raisins. From these figures it should be easy to
see that a loaf of raisin bread will generally produce volumes less than that of white pan breads.
Smaller loaf pans are usually used to maintain loaf height.
Raisin usage greater than the 50% requirement is permissible and practiced with raisin levels as
high as 75% based on the weight of the flour. Companies then claim more than 50% raisin than
raisin bread in their advertising.
Prior to adding the raisins to the properly mixed dough the raisins must be properly conditioned.
This step in the production of raisin bread is not difficult but requires a small amount of time. This
is a critical step in the achievement of a high quality loaf of raisin bread. It is a fact! Unconditioned
raisins draw considerable moisture from the dough during baking and produce a dry, crumbly loaf
of poor quality bread.
To avoid this deficiency, all the raisins used for raisin bread must be properly conditioned to
increase the moisture content before adding to the dough. There are two raisin conditioning
methods which are practical for raisin bread production. Method I entails soaking the raisins for
five minutes in water at 80°F (27°C) followed immediately by draining them for one hour. The
results from this type of treatment are:
1. A 10% moisture increase in the raisin.
2. A 3.6% weight gain of raisins.
3. There is a loss of 6.9% sugar solids and flavor due to leaching during the soak.
Method 2 is considered better since it avoids sugar loss. In the second method the raisins are
covered with 80°F (27°C) water and then drained immediately. No soaking. The raisins are then
covered and left to stand for four hours before blending them into the bread dough. This last step
allows the raisins to absorb any remaining moisture through the outer skin of the raisin. This
particular raisin conditioning process will result in a high quality product and result in:
1. Raisin moisture increase from 9 to 12%.
2. Dough yield will be increased by approximately 5 Ibs per 100 Ibs of flour.
3. This method minimizes moisture absorption from the bread crumb.
4. There will be no leaching or significant leaching of sugar solids.
The properly conditioned raisins can now be added to the dough; however, caution should be
exercised at this stage. If raisins are incorporated into the dough at high mixer speed or added at
the wrong time negative results will be seen. Damage to the raisins will show up first as the raisin
skin will break and the leaching of solids will result. This -will cause a discoloration of the dough
due to dark raisin fragments. Also, a slowing of yeast activity resulting in poor gas production is
due to increased osmotic pressure caused by the increased sugar level in the dough. Darker crust
color of the finished product is the result of higher residual sugars increasing the level of
caramelization and browning reactions. A tightening effect on the gluten is also seen due to acid
release by the raisins, accelerating oxidation. Product quality will suffer greatly due to unwanted
raisin damage.
After the raisins have been incorporated, the next area of concern is during make-up. The sheeter
rolls may have to be opened to prevent smashing the raisins in the dough piece. This may leave a
dark brown ring and/or a possible hole around the raisin due to water, sugar and other solubles
which have been squeezed out.
Next the pans should be well-greased. Any raisins which come in contact with the pan surface
during baking will cause the loaf to stick more due to sugars from the raisins caramelizing.
Depending on formulation, raisin bread is generally proofed to the desired finished product height
because little oven spring is expected. Baking is carried out at lower oven temperature than that of
white pan bread to delay the crust formation and maximize oven spring. Baking temperatures of
375°-410°F (190°-210°C) are recommended, depending on the richness of the formula. Longer
bake time is also needed to set the structure to prevent collapse.
After cooling, the bread may be sliced, but special attention must be given to the sheer blades. In
large bakeries, a separate band slicer is usually equipped with water or steam on the bottom drum
to wash off the sugars which accumulate on the blades from the raisins. If this is not done the
blades will seize in the blade guides and stop the slicer. In smaller bakeries where reciprocating
slicers are used, sugars can build up on the blades and subsequently drag on the loaf crumb
creating pilling (small ball-like crumbs). Allowing the bread to cool to room temperature will help
decrease sugar build-up for the smaller bakery. In summary, production of a quality loaf of raisin
bread should adhere to the following procedures:
1. Proper mixing of the dough.
2. Proper conditioning of raisins to increase the moisture content prior to incorporation
into the dough.
3. Timely incorporation of the raisins into the mixed dough.
4. Procedures to prevent damage to the raisins in dough.
5. Correct baking techniques with particular attention to oven temperatures and
baking tune.
The result will be raisin bread that is attractive and nutritious. Other than contributing obvious
flavor qualities the raisins also add food value to the bread that is incomparable to any other
ingredient and such food value is a definite attribute to raisin bread.
The use of cinnamon in raisin bread (or to produce what is identified as cinnamon bread) should
also be mentioned here. Cinnamon adds a nice flavor complement and finds great consumer
acceptance. There are two methods of using cinnamon in breads: 1.) to mix it directly into the
dough (approximately .5 ' to 1%) and 2.) to sheet the dough, layering the cinnamon on the dough
and moulding, causing what is commonly called "cinnamon swirl."
The first method will require higher levels of yeast usage because of the cinnamon's inhibitory
effect on yeast activity. By delaying the addition of the cinnamon during mixing, it is said to
improve the gassing activity of the yeast.
The second method will concentrate the cinnamon in a spiral pattern making it highly visible.
There is very little, if any, inhibitory effect on yeast activity. It is not desirable to have cinnamon
on the outside of the dough piece during baking because of its easy ability to create a burnt color.
All cinnamon's are not alike. The better grades having higher oil contents and higher prices can be
used at lower levels compared to lower grades at lower prices. There are also imitation cinnamon's
and oils in use.
Today, variety bread popularity has created new or possibly revitalized old combinations of
ingredients. The use of spices, nuts, seeds vegetable and other grains to create new products are
left to the imagination of the baker.
Product hints:
— Toasting nuts and seeds can change their favors and colors,
— Granulation of grains can create different textures and colors in the product.
— Soaking of grains and nuts can improve shelf life and palatability of the product.
— Some spices can add color.
—Toppings can add variety and visual appeal (e.g. bran, oats, corn meal, seeds, onions, flour).
Following is a list of some formulas for raisin
breads and rolls:
Raisin Bread
Ingredients
Percent
Enriched bread flour (30 to 50% enriched high protein clear) ........................................ 100
Vital wheat gluten ................................................................................................................3-5
Water (approximate) ............................................................................................................ 64
Yeast (approximate)............................................................................................................... 4
Oxidants and dough conditioners (use present type)
Salt......................................................................................................................................... 2
Honey or brown sugar ............................................................................................................6
Cinnamon................................................................................................................................ 0.5
Vegetable shortening.............................................................................................................. 2
California seedless raisins (condition raisins, add and mix only
enough to uniformly distribute throughout the dough. .......................................................... 50
Mix to full development of the dough. Do not under mix. The amount of yeast required is
dependent upon whether sponge dough’s or liquid preferment’s are used. Dough temperatures,
floor time, baking time and baking temperatures are in line with regular compact, relatively highsugar dough’s at the same scaling weight and same pan size.
Raisin Oatmeal Bread
Ingredients
Percent
Enriched bread flour (30 to 50% enriched clear) ------------------------------------------------- 80
Rolled oats --------------------------------------------------------------------------------------------- 15
Wheat bran -------------------------------------------------------------------------------------------- 5
Vital wheat gluten------------------------------------------------------------------------------------- 3
Water (approximate) ------------------------------------------------------------------------- -------- 62
Yeast (approximate) ---------------------------------------------------------------------------------- 4
Oxidants and dough conditioners (use present type)
Salt------------------------------------------------------------------------------------------------------- 2
Honey or brown sugar-------------------------------------------------------------------------------- 6
Nonfat dry milk or present dairy blend------------------------------------------------------------- 2
Shortening---------------------------------------------------------------------------------------------California seedless raisins (condition raisins, add mix only
enough to uniformly distribute raisins throughout the dough) --------------------------------- 50
Mix to full development of the dough. Do not under mix. The amount of yeast required is
dependent upon whether sponge doughs or liquid preferments are used. Dough temperatures, floor
time, baking time and baking temperatures are in line with regular compact, relatively high-sugar
doughs at the same scaling weight and same pan size. Suggestion: Add 12% conditioned raisins to
the dough at the start of the dough mixing. Do not add the brown sugar or honey. Add the
remaining 38% of the raisins after the dough has been fully developed.
Fiber Breads
Today in the United States the baking industry uses fiber in breads for one of two reasons: either
calorie reduction or fiber enrichment.
The baker, on the one hand, is trying to reduce the caloric content
of the bread by increasing the non-digestible, high water absorbing
celluloses, and on the other hand, is trying to take advantage of
consumer awareness in regards to recent scientifically-backed
health claims. These health claims are: 1.) Increased fibers in the
diet will help reduce blood cholesterol (water soluble fibers), and
2.) Reduce the risk of colon cancer (water insoluble fibers).
This use of fiber increases the total dough mass spreading the
digestible calorie portion over a larger area, giving rise to fewer
calories per serving. A product may be advertised as "reduced
calorie" if the product is 1/4 lower in calories than it was previously produced. Also, a product
may be advertised as "low calorie" if the product is only 40 calories or less per serving and 0,4
calories per gram, A serving is defined by the baker on the package. One serving may be one slice
of bread equaling 1 oz. (28.35 g), but the weight is influenced by the slice thickness and may vary
by company.
Breads produced primarily for their fiber content and not their calorie contents are considered nonstandardized products. They are not defined by law and because of this; fiber product formulation
varies among bakers. When one looks back at the mid 1970's when the first high fiber products
were brought to the market place, they were lower in calories than standard white breads and
several times higher in fiber than the standardized whole wheat breads. At that time, alpha-
cellulose (15 -25% range based on flour) was the main fiber source for the baker. But today fiber
sources such as corn, pea, soy, oats and wheat bran, to name a few, have greater consumer
acceptance.
Formulation containing these fibers will require some adjustment to produce acceptable quality
product. The fibers dilute the gluten proteins in the flour in the same way they reduce the
calories— spread over a larger dough mass. The non-strengthening and higher water absorbing
fibers cause increased weakness in the dough, lowering product volumes and changing doughhandling characteristics. Higher protein flours are suggested. Vital wheat gluten is also used at
substantial levels of from 8 to 15% based on total flour. A common practice is to use i% wheat
gluten for every 2% added fiber.
Today there are many fiber sources for the baker. Some of these are: corn, pea, soy, oats, wheat,
rice, cotton, citrus, beet pulp, barley, cotton and peanut. The baker must decide which is best for
their product based on cost, supply, functionality, and customer acceptability.
Baker's percentages are used throughout this paper, so the total flour (wheat flour) is equal to
100% and all other ingredients are compared to it. Water is greatly increased as compared to white
pan bread due to the absorption of the increased gluten and added fibers. Total absorptions are in
the range of 100 -130% (based on flour).
Yeast levels have been known to increase to accomplish acceptable proofing times of 45 -65
minutes. Yeast percentages range from 3 -5%. Salt levels are higher than white pan breads because
of the dilution effect of having a larger dough mass. Salt usage is dependent upon fiber content and
usually ranges from 2.25 to 3.5% Sugar levels range from 8 to 12%. Sugar is primarily used to add
flavor, crust color and food for yeast. Bakers who wish to reduce calorie levels will generally
eliminate shortening from formulation. Elimination of shortening, however, will create greater
weakness in the dough and difficulty in slicing the baked loaf. Nevertheless, if the baker's only
concern is fiber content, then 0.5 -1% fat addition will greatly improve product volume and slicing
capabilities. Milk products such as nonfat dry milk, whey and whey/soy blends are used at low
levels of about 0 -4%. If used, it is mainly due to its nutritional qualities and enhancement of crust
color. Mold inhibitors are used at higher levels than white pan breads because of the higher
finished moisture content of most fiber enriched breads. Calcium propionate is the most commonly
used mold inhibitor with usage levels of around 0.25 -0.5%.
Dough strengthened used are primarily sodium stearoyl lactylate (SSL) and ethoxylated
monoglycerides (EMG), each having a maximum usage level of 0.5%. There is some evidence,
however, that Datem esters at a 0.75 -1% level may have as good, if not better effect on loaf
volumes for the fiber-type products.
Crumb softeners are used at normal white pan bread levels of 0.2 -1.5%, depending on the percent
of the alpha mono content of the product used. Higher finished moisture content along with lower
starch levels should aid in extension of crumb softness.
Oxidation used is primarily ascorbic acid from 60 to 180 ppm, and ADA between 10 to 45 ppm.
Flavors such as dry sours or acid blends are sometimes used to improve the rather bland taste or
sometimes mask the off-taste created by the fibers used. The use of vegetable gums has shown improvement in product volumes at levels of 0.5 -1.5%.
The sponge and dough process is the most common dough system used for the production of fiber
enriched breads. The sponge helps mellow the gluten proteins and reduces final mixing. It also
allows the fibers to hydrate if added to the sponge. A no-time dough process can also be used, but
reducing agents are recommended to help reduce mixing time and control dough temperatures. The
shortened hydration time of the fibers may create the added need to pre-hydrate them before
mixing to improve dough machinability and improved slicing.
Mixing times should be expected to be longer due to the higher wheat gluten addition; 18 to 22
minutes on a horizontal mixer with delaying the salt about halfway through the mix. A dough
temperature of about 72° - 75°F (22° -24°C) is desired to control the dough throughout make-up
and reduce gassing.
Floor times usually range from 0 to 10 minutes for improved dough handling. More dusting flour
may be needed at the divider and rounder. Intermediate proofing has been reduced to 4 to 6
minutes. Sheeter rolls may have to be opened to prevent dumbbelling from over sheeting on cross
grain moulders.
The dough will generally lack elasticity and respond more to pressure from the pressure board of
the moulder. Guide rails may also have to be angled less.
Proofing is from 50 to 65 minutes at 105° - 110°F (40° - 43°C) with a relative humidity of 80 85%. Baking from 18 to 25 minutes at 400° - 450° (204° -232°C) greatly depends on denser,
heavier style or new, lighter, higher-volume products. Cooling is longer with internal temperatures
reaching 95°F (35°C). Slicing needs sharp blades and oilers. Blades must be honed regularly
because they dull quickly.
Commercially Available Fiber Ingredients
Product
Wheat bran, red and/or white
Defatted wheat germ
Sofgrain, whole kernels/kibbled
(Wheat, rye, oats, triticale, barley)
Rice fiber
Rice bran, stabilized
Rice fiber/bran
Rice bran, defatted
Rice germ/bran
Malted grain fiber (barley, rice)
Barley's best high protein flour
Barley bran flour
Barley fiber
Corn bran/fiber
Oat bran
Oat fiber
Soy fiber/bran/flakes
Peanut fiber
Pea fiber
Sweet lupin bran flour
Sugar cane fiber
Sugar beet fiber
Citrus pulp sacs (orange or grapefruit)
Tomato fiber
Apple fiber
Black currant fruit fiber
Lemon, orange, grapefruit fiber
Dried cranberries
Fig powder
Driedpears
Cocoa fiber/bran
Date bran
Apple rice granules
Gum arabic
Guar gum
Locust bean gum
Sodium carboxymethyl cellulose
Xanthan gum, ticaxan
Carrageenan gum
Gumagar
Powdered cellulose
Approximate Fiber Content (in Percent)
Crude
TDF
8-12
5
6-10
35
8
12-16
45
4-6
34
6-7
19-25
40-50
20
30-40
70-80
46-50
35-40
31
35
70
50-60
55-95
15-22
80-90
45-75
50-95
85
72-86
73-80
62
43
43
25-70
6-8
64
13-14
65-75
44
40
90
90
90
75
75
75
75
99
Fiber Comparative Study
%TDF
Product
(dry basis)
BETTERBASICS™ at Fiber 757 - Regular
85.0*
BETTER BASICS™ Oat Fiber 760 - Medium
80.0*
BETTER BASICS™ Oat Fiber 780 - White, Fine
98.0*
BETTER BASICS™ Oat Fiber 770 - Tan, Fine
98.0*
BETTER BASICS™ Orange Fiber 736 - Fine
55.1*
J. River Solka - Floe BW-200 FCC (Alpha cellulose)
99.0
C. Harvest Snowite Oat Fiber 03 - 1 2-W
90.0
C. Harvest Oat Fiber 03-12 Medium
80-90
C. Harvest Oat Fiber 03-12 Fine
67.0
Staley BestBran - 90 G-Regular (Corn)
92.0
Staley BestBran Light (Cora)
90.0
Woodstone Hi Fi Lite (pea hull)
90.0
National Oats Oat Bran
18-23
Mennel Milling Co. Wheat Bran
44.0
Protein Technology Fibrim 1000 (Soy)
81.0
Protein Technology Fibrim 1450 (Soy)
81.0
Tree Top Low Moisture Apple Fiber
57.7
National Grain Products Barley's Best Bran Flour
70.0
International Filler, All Vegetable BVF-200
99.0
(Cotton linters)
* = Actual analysis; other TDF figures from data sheets.
** = Sosulski Centrifuge Absorption Method.
Information courtesy of Wiltiamson Fiber Products, Inc.
% Water **
Absorption
155.4
171.6
586.2
580.0
493.6
308.4
276.2
126.6
250.6
332.8
288.6
402.6
194.6
344.0
600.6
366.6
598.2
294.6
318.0
Calories
Per Gram
0.3
0.3
<0.1
<0-1
1.61
<0.1
<0.1
0.3
0.3
< 0.5
<0.5
0.35
3.7
2.13
0.6
0.6
1.77
1.4
<0-1