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Using chicory inulin and pea protein to
achieve fibre and protein enrichment for
bakery products
Using chicory inulin and pea protein to
achieve fibre and protein enrichment for
bakery products
October 2014
Introduction
Is it possible to develop a new, more healthy, reference product, with a balanced taste as good as the existing product, without compromising with the Indulgence?
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Agenda
• Introduction– Company presentation– Inulin / oligofructose– Pea protein
• Case study 1 : Fibre enrichment in bread
• Case study 2 : Protein enrichment in bread
• Case study 3 : Sugar reduction in cakes
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Inulin / Oligofructose :perfect fibres for baked goods
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CARBOHYDRATE
GMO-FREE
NATURALLY-SOURCED
SOLUBLE DIETARY FIBRE
Chicory fructans
LOCAL AGRICULTURAL
RESSOURCE
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Fructans
• Natural mix of chains from
2 to 60 fructose units
ending or not on a
glucose molecule
• Linked in β 2-1 (resistant
to human enzymes)
• Dietary fibre: 2kcal/g
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Oligofructose in powder
Native inulin
Long chain inulin
Soluble inulin
Liquid oligofructose
PowdersLiquid
Inulin & oligofructose – Characteristics
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Solubility (at 20°C after 24h)
975g/L975g/L 350g/L350g/L 200g/L200g/L 100g/L100g/L ~0 g/L~0 g/L
Chains lengthChains length
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Key attributes of inulin / oligofructose for baked goods
• Inulin / oligofructose in powder :
– Bland flavour profile, neutral to slightly sweet :• No off-taste -> will not be tasted in the final product• In case of strong sugar reduction, the addition of high
intensive sweeteners might be required
– White free-flowing powder :• Have a good dispersibility and low hygroscopicity.
Nevertheless, blend it with other dry ingredients (flour, sugar…) to avoid any problem of lumps
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Key attributes of inulin / oligofructose for baked goods
• Inulin / Oligofructose in powder :
– The “invisible” fibre
Native InulinNative Inulin5% solution in water5% solution in water
Wheat BranWheat Bran2.5% solution in water2.5% solution in water
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Key attributes of inulin / oligofructose for baked goods
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Pea protein isolate
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Pea protein isolate is extracted from yellow pea
Low fat content
No cholesterol
Yellow pea belongs to the same family than the « classical » green pea usually consumed as vegetable (Pisum stivum spp)
Yellow pea : a sustainable crop
No nitrogen No nitrogen fertilizationfertilization
No need No need for for
irrigationirrigation
Local Local sourcing sourcing (France)(France)
Non GMONon GMOLimited Limited use of use of
pesticidespesticides
1302/09/201402/09/2014
An extended range of proteins for various applications
1402/09/201402/09/2014
– Highly soluble pea proteins for :• beverages • glazing agent• …
– Pea proteins with low water affinity for :• baked goods• cereal bars…
– …
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Key attributes of pea protein for baked goods
– High protein content (86 to 88% on d.b.)
– Slight leguminous taste, generally not detected in final application :
• Can be used up to 20% in baked goods without affecting dramatically the final taste
– Cream to yellowish powder
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Key attributes of pea protein for baked goods
–Low affinity for water :
• Good dough texture without addition of excessive water
• Nice bread development
• Shortened baking step
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Key attributes of pea protein for baked goods
The Bakery market The Bakery market
Bread and cake market
Fibre enrichment / Sugar reduction / Protein enrichment….
How to communicate and “sell” this Health message?
•Loaf bread: pre- packed -Communication on the packaging
•Individually packed portions: muffins, cakes, brioches, flapjacks
Loaf bread: pre-packed - Communication on the packaging
• Focus on fibre enrichment– Breads with higher fibre content than a whole wheat
bread. » Double fibre bread- without making the bread more
compact
» insoluble fibres are decreasing the volume of a loaf bread /
» Soluble fibres like inulin have no influence on the volume
» Naturalness: maintaining volume without additives and/or more gluten
Loaf bread: pre-packed - Communication on the packaging
• Also Opportunities for:
– White fibre bread» without changing the colour and texture (insoluble
fibres mostly could change the colour and texture).
« Double fibre » bread
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• Formulation
“Double fibre” bread
Ingredients ControlWell-balanced
concept
Whole wheat flour 58.58 56.92
Water 36.91 35.86
Pea fibre - 1.99
Bread improver 1.76 1.70
Margarine 1.16 1.13
Salt 1.00 0.97
Inulin* - 0.86
Dehydrated yeast 0.59 0.57
TOTAL 100
*Native inulin
Inulin and pea hull fibre are blended with the flour
“Double fibre” bread
• Comments
• When making bread with inulin, water content of the recipe must generally be adapted (reduced with native inulin)
• With insoluble fibres, water content has to be increased (depending on the water holding capacity of the fibre)
Optimisation of the water content must be done for all recipes.
“Double fibre” bread
Nutrition information ControlWell-balanced
conceptEnergy value (kcal/kJ) 255 / 1078 250 / 1053
Fat (g) 2.8 2.7
of which saturates 1.0 1.0
of which mono-unsaturates 0.6 0.6
of which poly-unsaturates 1.1 1.0
Carbohydrates (g) 42.5 40.6
of which sugars 1.1 1.1
Dietary fibre (g) 5.6 7.4
of which soluble fibres 1.7 2.4
Protein (g) 12.1 11.6
Salt (g) 1.2 1.2
Fibre-increased bread
High fibre bread Balanced fibre
enrichment : 1/3 of the fibres are soluble
Loaf bread: pre-packed - Communication on the packaging
Also Opportunities for:
Specific Nutrition:– Weight Management: Low carb /low GI/ satiety
» Including inulin and pea proteins– Dietetic: gluten-free – Nutritional: Protein bread (with pea protein)
High protein bread
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• Formulation
High protein bread
*for baked goods
Ingredients Pisane B9
Water 48.46
Wheat flour 23.33
Gluten 15.28
Pea protein* 11.00
Salt 1.00
Dehydrated yeast 0.76
Emulsifier for bread1 0.08
Calcium propionate 0.08
Enzyme for baked goods2 0.010
TOTAL 100
Moderate increase of the water content
- Better dough texture - Higher development- Better crumb texture
High protein bread
• Comments
• Development time with pea protein may be longer
• An excellent development of the bread is achieved and final texture is very close to standard bread
• A slight vegetable taste may be detected
High protein bread
Nutrition informationHigh protein
conceptEnergy value (kcal/kJ) 255 / 1082
Fat (g) 1.5
of which saturates 0.3
of which mono-unsaturates 0.1
of which poly-unsaturates 0.5
Carbohydrates (g) 26.9
of which sugars 0.3
Dietary fibre (g) 0.6
Protein (g) 33.4
Salt (g) 1.5
High protein : min. 20% of the energy is provided by proteins
Contributes to the maintenance of muscle mass
Contributes to the maintenance of normal bones
• Brioche/Croissants/ cakes/ cereal bars/ flapjacks: individually packed portions– As a snack « on the road » / to replace
breakfast – Also For kids
– Parents should buy this without feeling guilty.
– EFSA recommendation: non-digestible carbohydrates and a reduction of post-prandial glycaemic responses
Individually packed portions– Snacks For kids
• Corporate image- Disney – only balanced products
• Governement - traffic light rating system
• Corporate image- retail
Sugar-reduced cakes
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• For full sugar replacement
*Subject to local regulation
**According to European regulation n° 1924/2006 EC 35
SUGARSUGAR(4 kcal/g)(4 kcal/g)
Intensive Intensive Sweeteners* Sweeteners*
and/or Polyols*and/or Polyols*
Inulin or Inulin or OligofructoseOligofructose
(~2 kcal/g)(~2 kcal/g)
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Sugar reduction with inulin & oligofructose
Possible claims**
No added sugar
Sugar-free
Low sugar
• Partial sugar replacement
**According to European regulation n° 1924/2006 EC36
SUGARSUGAR(4 kcal/g)(4 kcal/g) SUGARSUGAR
(4 kcal/g)(4 kcal/g)
Inulin / Inulin / OligofructoseOligofructose
(~2 kcal/g)(~2 kcal/g)
3636
Sugar reduction with inulin & oligofructose
Possible claims*
Sugar-reduced: min. 30% reduction compared to a
reference product
Oligofructose (powder)
Native inulin
Chains lengthChains length
Soluble inulin
Liquid oligofructose
SolubilitySolubility
Inulin & oligofructose – Characteristics in cakes
In high water system !
In high water system !
In batter In batter & cakes& cakes Dough texture Dough texture ↑↑
Softness Softness ↓↓
Sugar-reduced chocolate chip muffins
Ingredients ControlSugar-reduced
conceptWheat flour 23.70 24.12
Sunflower oil 20.00 20.35
Liquid whole eggs 17.00 17.29
Crystal sugar 13.90 7.43
Water 10.29 8.74
Liquid oligofructose - 6.71
Chocolate baking drops 6.00 6.10
Skimmed milk powder 4.74 4.82
Glycerol 2.96 3.01
Baking powder 0.95 0.97
Salt 0.24 0.24
Xanthan gum 0.10 0.10
Soya lecithin (liquid) 0.10 0.10
Vanillin 0.02 0.02
TOTAL 100 100
Nutrition information ControlSugar-reduced
conceptEnergy value (kcal/kJ) 415 / 1731 409 / 1702
Fat (g) 25.5 26.1
of which saturates 4,6 4.7
of which mono-unsaturates 6,2 6.4
of which poly-unsaturates 14,5 14.8
Carbohydrates (g) 40.0 34.7
of which sugars 19.0 13.2
of which polyols 3.1 3.2
Dietary fibre (g) 1.2 5.7
of which oligofructose - 4.5
Protein (g) 7.1 7.3
Salt (g) 0.4 0.4
Sugar-reduced
Fibre-increased
Sugar-reduced chocolate chip muffins
Sugar-reduced chocolate chip muffins
• Comments
• An excellent development of the cake is achieved and final texture is very soft
• Reduction of sweetness is not significant:• Intensive sweeteners are not allowed (and not necessary)• The use of chocolate drops improves the perception of sweetness
• Maillard reactions may occur: • In this case, the removing of reducing sugars from the recipe is
recommended (e.g. lactose, fructose, skimmed milk powder…)
Other possible developments
Goal: Solution:
High fibre Oligofructose
Light sugar reduction(25 to 30% less sugar)
Oligofructose
Strong sugar reduction(No added sugar)
Oligofructose (low sugar content)
Fat reduction Oligofructose
Fat & sugar reduction Oligofructose
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Conclusions
• Use of inulin/ oligofructose in Bread and cakes; in terms of fiber enrichement and sugar reduction
• Also applications in biscuits, brioches, flapjacks and brownies…
Cosucra will be pleased to support you…
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THANK YOU