Sweet things are not so naughty

By Peter Thomson, senior application specialist, Nutrition & Biosciences

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.

One of the toughest things about going on a calorie-controlled diet is cutting out some of the things we love. Weight control through hunger management shifts the focus. So treats like cakes and biscuits are no longer a no-go, providing they help limit the calories consumed later in the day.

As mentioned in our article on satiety science, foods supplemented with dietary fiber and protein can slow the onset of hunger and reduce later energy intake.  We set ourselves the task of developing concepts for sweet muffins and breakfast biscuits that are every bit as delicious as we expect, but with added fiber and protein to make them even more filling.

Working in the Nutrition & Biosciences bakery lab, our first priority has been to balance the recipe.

More water needed
When protein is added to the dry ingredients, the equivalent amount of flour has to be taken out. That calls for a protein with similar characteristics to the flour, specifically in relation to hydration.

For our trials, we used a mild-tasting soy protein isolate. But, regardless of which protein you choose, the high water absorption properties will require the addition of extra water, so the biscuit dough or muffin batter has the right viscosity.

A standard biscuit dough normally requires 7-8% water addition. On replacing 8% of the flour with soy protein, we increased water addition to 13% to facilitate mixing and shaping. In turn, this requires a slightly longer baking time to ensure the final biscuit contains just 2-3% water.

Avoiding a fragile crumb
For our muffin recipe, we adopted a different approach. Here, we tested a batter where we replaced only 4% of the flour with a powder soy protein, as a higher addition can cause the crumb structure to become fragile. At this level of protein, the water content only needs slight adjustment. The baking time is then unchanged, and the extra water content a benefit for muffin softness.

But this did not qualify our concept for a ‘source of protein’ claim. To do that, we had to overcome the crumb fragility issue. Our solution was to add 4% cocoa-flavored soy protein nuggets, half of them to the batter and half as a sprinkle on the top. The result is a muffin with a soft, rich texture and added crunch from the crispy nuggets.

Softness and crunch with neutral fiber
So far so good with the protein. But what about the dietary fiber?

As in many of our concepts for the bakery industry, we drew on polydextrose – an unproblematic addition in cake recipes due to its neutral impact on taste and texture and crumb-softening effect.

In our biscuit concept, on the other hand, we limited polydextrose addition to below 4%. A higher level could cause the dough to become too ‘cookie-like’, so any pattern on top of the biscuit disappears during baking. In the final biscuit, however, the polydextrose acts as a crisping agent, enhancing snap.

Both our sweet muffin and breakfast biscuit concepts meet EU requirements for source of protein and fiber claims. Contact us for more formulation advice.

For our trials, we used SUPRO® isolated soy protein, SUPRO® NUGGETS and Litesse® Two polydextrose from the DuPont™ Danisco® range.

Related Issues

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

This page is currently undergoing development. Please connect with us at iff.com

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