Hiding the fibre in white bread

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

We can do much to improve wholemeal bread, but two things that are hard to change are the taste and colour. Some consumers just don’t like the wholemeal flavour and stick to white wheat bread no matter what.

Although market research indicates that most understand the importance of dietary fibre, particularly senior consumers are reluctant to change.

For this segment, we’ve worked with white bread containing invisible added fibre in the form of polydextrose – a recognised prebiotic dietary fibre that is well-tolerated and neutral in taste.

No sensory impact
The best results we have obtained combine the use of polydextrose with cellulose gum. This makes it possible to enrich white bread formulations with fibre while maintaining the taste, texture, volume and overall appearance.

In our evaluations of firmness, we have found that this combination also improves softness during shelf life.

Fresh from the freezer
Another important requirement of older consumers is the freezing stability of the bread they buy. To avoid waste, they want to put bread in the freezer so they can take out the few slices they need for each meal.

Polydextrose and cellulose gum can meet this need, too.

As you can see from the picture, bread with invisible polydextrose fibre is hard to tell apart from a standard white wheat bread. Can you tell which bread has the high-fibre claim?.

We used Litesse® Two polydextrose and GRINDSTED® Cellulose Gum BAK 130 for our trials.

Healthy Bakery Solutions

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.
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.
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.
Sometimes the inspiration for new bakery concepts comes when you least expect it – and least of all when attending a university seminar on brewing beer. Nevertheless, it was a story about ancient Mesopotamian beer that inspired our concept for a nutritious breakfast biscuit called bappir.
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.
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.
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.
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Gluten quality makes all the difference for good and healthy bread time after time.

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