Ancient brewing inspires a modern breakfast snack

Old and new ingredients build a biscuit that gets the day off to a healthy start.

By Lone Bæk, bakery application specialist

Trendy breakfast biscuits
That’s what got us thinking about the possibility of recreating bappir as a breakfast biscuit – a concept in tune with today’s on-the-go breakfast trend. According to data from our market research supplier, Mintel, the number of sweet biscuits launched in Europe with a breakfast claim reached 25% in 2015, having risen steadily over the past five years.

The recipe features a mix of well-known ingredients – barley, oats and dates and raisins, which contribute dietary fiber, beta-glucan and other nutrients. Honey is added to provide extra sweetness.

Modern healthy grain
One ingredient, however, is relatively new. That’s tritordeum, a man-made hybrid between durum wheat and barley, developed without genetic modification.  This modern grain has several positive features, including more dietary fiber, oleic acid and lutein – an antioxidant related to eye health – than regular wheat, and essential minerals and fructans that support a healthy gut microflora. It also contains half the indigestible gluten of wheat and can be sustainably grown in dry climates.

To push the fiber content up to 10%, we added polydextrose. Used as a partial sugar replacer, polydextrose is a soluble fiber that stays in the stomach for longer, extending the feeling of fullness after a meal. 

Reduced fat
The fat content of our bappir concept is low compared to many other biscuits on the market. With this level of fat, it is necessary to ensure the bite is not too hard. This is possible with a small dose of emulsifier and protease enzyme.

Our application trials have produced a high-fiber biscuit with a sweet, nutty and malted taste – the perfect accompaniment to that morning cup of coffee. 

If you think that sounds like an interesting idea for your next product development, get in touch to find out more.

For the bappir concept, we used Litesse® Two polydextrosePANODAN® AB 100 VEG and GRINDAMYL® PR 43 from the DuPont™ Danisco® range.

Related Issues

Biovia-2.png

The challenge for the bakery industry is to find new ways to reach out to consumers. Many of the big brands are already taking the first steps. Their strategy is to appeal to the one thing that concerns Western consumers most – their health.

iStock-488307118.png

Sprouted wheat grains are enjoying a revival as a trendy and nutritious alternative to refined wheat flour. According to the Whole Grains Council, sprouted grains are even healthier than whole grains, which for years have been promoted as a prime source of fibre and other nutrients.

Bakery-Market-Trends-page-hero.png

Bread prices have come under huge pressure in European markets where discount supermarket chains have revolutionised the retail grocery landscape in recent times. Along with the free-falling bread consumption that some markets face, this has created serious issues for industrial bakers.

tortilla_woman_eating.png

Market data from Mintel shows that new tortilla and wrap products accounted for more than 25% of all new product launches in the bread segment in 2015 – a figure that reflects several years of continuous growth. Wraps are particularly popular among younger consumers and consumers on high incomes.

iStock-466860892.png

Every balanced diet needs a good portion of carbohydrates. The recommendation of the European Food Safety Authority is that carbohydrates should account for 45-60% of our total energy intake.

iStock-666359576.png

If you don’t want your bread products to compete on price alone, you’ve got to focus on quality – and tempt consumers with a good taste, health benefits and an artisanal look.

Dietary-fibers-2.png

Satiety is the new word in lifestyle weight management. We’ve been exploring the consumer trends behind some of today’s bakery opportunities.

Howaru-shape-2.png

A growing number of studies show consumers stay fuller for longer and eat less after a fiber and protein-enriched snack.

Nutrition_bars_meet_the_bakery.jpg

Jan Charles Hansen and Joern Gravgaard explain why baked nutrition bars are a good opportunity, how to make them and what to add to get healthier products with a great taste and texture.

iStock-503135405.png

The popular nutrition bar is now a good business proposition for industrial bakers.

man-shopping-label.png

On-pack health and nutrition claims are strictly controlled in the EU. Here’s what’s possible.

GRINDSTED-STS-SMS-1.png

Wholemeal and protein are a difficult combination in industrial bread. An unexpected solution can make it work for the weight management market.

iStock-636001464.png

Biscuits and muffins may lead to fewer daily calories if they are a source of protein and fiber. We look at the recipe issues and how to overcome them.

Biovia-1.png

New opportunities are shaking up old perceptions of high-fibre wheat bread as a heavy, compact phenomenon that belongs to the niche health segment. Today it is possible to make nutritious 100% wholemeal bread that meets all the quality expectations of the mainstream market.

csm_health-fibre-gap-960x420_848b466d6b_31181e37e0.png

Consumers know fibre is good, but not always how to get more of it in their diet. New fibre breads could make the difference.

iStock-617354866.png

If consumers are reluctant to change their habits, you have to work with the habits they’ve got.

iStock-639495144.png

Replacing gluten is easier said than done, but progress is being made.

csm_health-acerola-960x420_322105e968_00409a26f3.png

Does a super fruit have the muscle to strengthen bread dough? We take a look.

Video-The-label-friendly-secret-of-wholemeal-appeal.png

Jan Charles Hansen describes how a new enzyme complex makes softer, bigger wholemeal bread with a cleaner label.

iStock-468563712.png

Whole grain alternatives to wheat open doors to high-fibre bread that consumers will notice.

csm_health-know-your-flour-960x420_d24d1f1152_140613cc40.png

Gluten quality makes all the difference for good and healthy bread time after time.

Get Started

DuPont cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in chosen customer systems primarily hosted in the United States. This information will be used by DuPont, its affiliates, partners, and selected third parties in other countries to provide you with the product or service information requested. To learn more, please visit www.privacy.dupont.com. By providing your personal information, you agree to the terms and conditions of this Privacy Statement.

 
 
 
/content/dupont/amer/us/en/nutrition-health/references/contact-us.html /content/dupont/amer/us/en/nutrition-health/references/corporate-contact-us.html /content/dupont/amer/us/en/nutrition-health/references/subscribe.html