This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

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."

Contact Details and Archive...

Print this page | E-mail this page


Article image Adding value to bread

Baker Perkins has added new features to its Multitex4 bread moulder which can add value to standard loaves by fully enrobing them with seeds or grains, or creating attractive swirled loaves. Full Story...

Article image Crimea stand off could impact UK food prices

The Russian stand off against the Ukraine in Crimea could have a direct impact on UK bread prices, as export routes for grain are blocked.Full Story...

Samworth Brothers acquires Soreen

Hovis employees embark on week long strike

Kingshill Bakery products recalled due to rodent infestation


Article image Artificial intelligence in the food industry

Artificial intelligence (AI) has been heralded as the next best thing since sliced bread. But what might it really mean for the food industry and what are the implications? Stephanie Duvault-Alexandre explains. Full Story...

Article image Reduce, reuse, recover

Taking simple steps to reduce water consumption or access wastewater treatment technology can help change the way this valuable resource in managed, says Simon EmmsFull Story...

Added value: the best way to deliver ROI

Food Processing Awards 2018: Rewarding excellence and innovation in food engineering

A recipe for continuous improvement success