Make healthy bread outstanding

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

Healthy, whole grain bread may have grown in popularity but, outside Scandinavia or Northern Germany, consumers still generally expect a taste and texture comparable to white wheat bread.

The combination of a good nutritional profile with the right sensory and shelf life quality is one of the big challenges of industrial bread production today. So how do you get around that to make your healthy bread stand out in the store?

At DuPont, that’s a question we’ve spent a lot of time on – particularly opportunities to produce appealing bread with rye and oat flour either as an alternative to wheat flour or in combination. With a fibre content ranging from 10-15%, where rye is the most fibre rich, these flour types are the most widely available to Europe’s healthy bread sector.

Ancient whole grains, including amaranth, teff, quinoa, millet, buckwheat, kamut and sorghum, are other possible additions.

Process and formulation needs
Whole grain bread is a dense, compact experience when made by the standard procedure for white wheat bread. Volume is low and shelf life severely compromised compared to white bread due to the crumb’s rapidly developing dryness.

Some quality improvement can be achieved through process and formulation adjustments – gluten addition, water level adjustment and increasing the mixing time and proofing temperature. But, even with these measures, sensory and shelf life quality still fall short of consumer preferences.

Knowledge opens doors
In our research work, we have studied the effect of gluten, ascorbic acid, emulsifiers and enzymes in various combinations. This knowledge has opened doors to optimising the process and formulation of whole grain breads and overcoming the final hurdles.

One of the challenges is the differing mixing profiles of whole grain flours. Before we can formulate the right ingredient solution, we have to know how the flours  perform during mixing.

Using a farinograph, we have analysed the performance of whole grain wheat, rye and oat flour against standard wheat flour. The results show that rye flour behaves similarly to wheat flour at the start of mixing but rapidly loses viscosity once maximum viscosity is obtained, causing the dough to become sticky.

Dough made with whole grain wheat or oat, on the other hand, needs a longer mixing time to obtain maximum viscosity but is more stable during mixing.

Differentiation made easier
Understanding how different flours behave makes it easier to optimise whole grain formulations with enzyme-emulsifier systems and other supporting ingredients. It also makes lighter work of product differentiation.  Bakers can, for example, choose to make bread with 100% rye, 50% oat or a combination of rye, oat and whole grain wheat and still deliver a desirable texture and shelf life. Oat is of particular interest for healthy bread positioning as bread containing 50% oat, based on the total flour content, is eligible for an EFSA-approved heart health claim.

National legislation varies regarding the whole grain content necessary for bread to qualify for a whole grain label. But, with today’s knowledge, no legal requirement is too great to produce the kind of fibre bread that most consumers prefer. Creating outstanding healthy bread from alternative grains is a realistic option.

Our studies made use of GRINDSTED® Fiberline 101 for bread based on rye flour and whole grain flour blends, GRINDSTED® Fiberline 103 for 50% oat bread and GRINDSTED® Fiberline 105 for whole grain wheat bread.

A study of whole grain flour behaviour
Different flours have very different dough characteristics. One reason is their mixing profile. As our farinograph analysis shows, the time taken for rye flour to reach maximum viscosity is considerably faster than that of oat and whole grain wheat flour. The ability of flour to maintain stability has a major impact on the handling properties of bread dough on an industrial bakery line.

Understanding and supporting this stability is very important, especially in whole grain flour and flours with low or weak gluten  development.

 

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

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

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