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

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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.
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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.
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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.
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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.
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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.
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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.
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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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Satiety is the new word in lifestyle weight management. We’ve been exploring the consumer trends behind some of today’s bakery opportunities.
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A growing number of studies show consumers stay fuller for longer and eat less after a fiber and protein-enriched snack.
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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.
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The popular nutrition bar is now a good business proposition for industrial bakers.
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On-pack health and nutrition claims are strictly controlled in the EU. Here’s what’s possible.
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Wholemeal and protein are a difficult combination in industrial bread. An unexpected solution can make it work for the weight management market.
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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.
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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.
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Consumers know fibre is good, but not always how to get more of it in their diet. New fibre breads could make the difference.
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Replacing gluten is easier said than done, but progress is being made.
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Does a super fruit have the muscle to strengthen bread dough? We take a look.
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Jan Charles Hansen describes how a new enzyme complex makes softer, bigger wholemeal bread with a cleaner label.
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Whole grain alternatives to wheat open doors to high-fibre bread that consumers will notice.
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Gluten quality makes all the difference for good and healthy bread time after time.

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