National Starch Food Innovation Europe delivers healthier shortcrust pastry with N-Dule FR and Sustagrain
The film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley help reduce fat content, while maintaining the crumbly, indulgent texture of a full fat shortcrust pastry. N-Dulge FR tapioca dextrin and starch solution aids the production process as it relaxes the dough, preventing shrinkage and results in non-sticky dough which is easily handled.
26 July 2012 ---National Starch Food Innovation Europe, part of the Ingredion Incorporated group of companies, is extending the application of its Sustagrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries. These ingredients are well known in the nutrition arena – N-Dulge FR tapioca dextrin and starch solution is familiar to producers of indulgent cakes, while Sustagrain wholegrain barley can be used to enhance the fibre and beta glucan content of baked goods and snacks. These ingredients now offer manufacturers the opportunity to offer consumers ”better for you” options with lower fat content for everyday meals such as pies and pastries.
In perfect short-crust pastry, fat coats the flour preventing the development of gluten, the result is the crisp, melt-in-the-mouth texture, that consumers expect. Reducing the fat content in shortcrust pastry usually results in gluten developing and creating a tough, unpalatable product. The film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley help reduce fat content, while maintaining the crumbly, indulgent texture of a full fat shortcrust pastry. N-Dulge FR tapioca dextrin and starch solution aids the production process as it relaxes the dough, preventing shrinkage and results in non-sticky dough which is easily handled. Sustagrain, on the other hand, delivers improved snap and texture contrast and also enables a natural positioning labelled simply as ‘wholegrain barley flour.’
Simon Adderley, senior sales manager, National Starch Food Innovation notes that: “growing concern related to high levels of fat intake is driving consumers to look for healthier options. N-Dulge FR and Sustagrain offer food manufacturers an effective solution. These cost-efficient functional ingredients help develop reduced fat, shortcrust pastry formulations without compromising the taste, texture and mouthfeel of the finished products.”
By combining low dose-in-use with reduced levels of expensive bakery fats, N-Dulge FR starch and dextrin and Sustagrain wholegrain barley can also help manufacturers to cut recipe cost, while maintaining comparable taste, textural and sensory qualities to fat-rich alternatives.
With consumers’ increasing preference for convenient foods, N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley can help you bring better-for-you, lower fat pies and pastries to the dinner table without sacrificing the taste or eating quality.
