09/06/20151 Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products October 2014.

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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