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.
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 polydextrose, PANODAN® AB 100 VEG and GRINDAMYL® PR 43 from the DuPont™ Danisco® range.