DuPont Nutrition & Health Puts High-Fibre Bread on Consumers’ Radar
New FIBERline™ Enzymes Promise Softer, Fresher, High-Fibre Bread with a Cleaner Label.
New FIBERline™ Enzymes Promise Softer, Fresher, High-Fibre Bread with a Cleaner Label
DuPont Nutrition & Health is meeting the need for bakery solutions that make high-fibre bread more acceptable to consumers at large. The latest advances in enzyme technology have given viable opportunities to overcome common sensory pitfalls and bake soft, high-volume bread with unrivalled fresh-keeping properties and a consumer-friendly label.
New FIBERline™ enzyme complex, from the DuPont™ Danisco® ingredient range, is at the heart of these enzyme solutions, which are shaking up old perceptions of high-fibre bread as dry, tough and unappealing to the consumer majority.
Key Influence on Sensory Quality
In wholemeal, wholegrain and added-fibre breads, FIBERline™ has displayed an excellent ability to strengthen the gluten structure and slow the staling process – both key to a high sensory quality.
High-fibre bread gains a volume, softness and fresh-keeping quality similar to that of traditional white bread, which remains the overriding first choice of consumers in Europe.
In wholemeal, wholegrain and added-fibre breads, FIBERline™ has displayed an excellent ability to strengthen the gluten structure and slow the staling process – both key to a high sensory quality.
High-fibre bread gains a volume, softness and fresh-keeping quality similar to that of traditional white bread, which remains the overriding first choice of consumers in Europe.
Cleaner Label Options
The power of FIBERline™ is such that bakers can respond to market demands for cleaner label products by either using enzymes in their formulations, or by replacing conventional ascorbic acid with natural acerola extract at no expense to bread volume and shape.
The power of FIBERline™ is such that bakers can respond to market demands for cleaner label products by either using enzymes in their formulations, or by replacing conventional ascorbic acid with natural acerola extract at no expense to bread volume and shape.
Bakers also can choose to add emulsifiers alongside the enzyme complex to achieve an even better sensory quality than obtainable when baking high-fibre bread with enzymes only.
Encouraging More Fibre in the Diet
“A consumer research study conducted in cooperation with Lindberg Research, indicates that the majority of Western Europeans understand the positive effect of fibre in the diet and are aware that their fibre intake is generally too low,” said Anne Host Stenbak, industry marketing manager at DuPont Nutrition & Health.
“The only way to encourage consumers to eat more fibre is to raise the sensory quality of high-fibre foods. This is what FIBERline™ does for high-fibre bread – whilst also giving the option to reduce the number of ingredients on labels,” added Host Stenbak.
Regardless of the FIBERline™ benefits for wholemeal bread, some consumers will always prefer white bread. For this segment, Litesse® polydextrose, from the DuPont™ Danisco® ingredient range, is the ideal fibre source.
Litesse® is a recognised prebiotic dietary fibre that enables a high-fibre claim. Used in combination with a hydrocolloid such as GRINDSTED® CMC, also from the DuPont™ Danisco® ingredient range, the fibre can be added without impacting the softness, taste and eating qualities of the final white bread.
Source: DuPont Nutrition & Health
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
