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Clean label fibres to bakery products

21 June 2010

“European consumers need to ingest more fibre,” Dr Walter Lopez, LCI’s marketing manager for Nutrition points out

“World Health Organisation research recommends consuming between 25 and 30g of fibre per day, yet In Europe the average consumption of fibre is below 20g/day. This lack of fibre ingestion leads to low regularity, increased risk of colon cancer and increased calorie intake.

“Bread is a natural and simple way to increase the daily fibre consumption as starchy foods are recommended for a healthy diet. LCI offer a range of insoluble fibres (maize, wheat, pea, oat, buckwheat) totally adapted to bakery that are authentic, nutritional and functional solutions. ”

Dr Lopez explains that there are also technological advantages from putting insoluble fibres into bakery products, in addition to the health benefit, as their water binding capacity can help improve processability:

Examples are:

· Softness in sandwich breads or in pastry (brioche for instance) is improved

· An ‘anti-ageing’ effect as insoluble fibres slow staling in all breads

· Aptitude for microwave treatment by distributing water evenly.

· The appearance of bread is enhanced as insoluble fibres reduce cracks after cooking (sandwich breads, buns, biscuits)

· Better shock resistance by reducing formation of ‘fines’ from finished products during transport (crackers, biscuits, cookies)

· Resistance of bread to frozen/thaw cycles

· Barrier to avoid water migration

· The level of hydration in bread is higher and the machinability is excellent

In a recent comparative study, insoluble fibres (two different micronised fibres from oat and maize) were incorporated in sandwich bread at 1% - and at 7% in order to meet “source of fibre” and “rich in fibre” nutritional claims. A sensory analysis of the breads revealed that no significant difference of taste and colour was observed between control and bread containing 1% maize fibre. However, the bread with 7% maize fibre was “better” than oat fibre bread (no bitterness … sweeter taste), and the colour obtained with maize fibre was preferred (more appealing … less greyish).

Dr Lopez notes that LCI maize fibres are ‘clean label’ ingredients made from maize grains and produced by physical process alone. “The grains are cleaned, dried, crushed and sieved to the adequate particle size. Thanks to this simple process, they can be declared as ‘maize fibre’ or as ‘maize bran’ and have a 24 month shelf life.

“At >80% TDF level, LCI maize fibres are one of the best value fibres in the market, hence fibre enrichment of products becomes easier and cost effective."


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