Multigrain High Fiber Seminar Processing, ingredients and trends Topics

I. Flour Quality Considerations | Dr. Jayne Bock II. New Updates: Benefits of High Fiber | Dr. Jacinthe Côté III. Multigrain Bread Process Overview | Dr. Lin Carson Flour quality analysis Dr. Jayne Bock Technical Director Wheat Marketing Center Raw material issues

Operator issues

Process issues

Small mistakes in production lead to big losses What is the optimum Flour?

Depends on product

Depends on receipe

Depends on mixing/baking process

Specifications are defined here Dough mixing

Key question: Water absorbtion and how stable is the dough during mixing?

➢ Water absorbtion ➢ Protein quality ➢ Enzyme activity (Proteases) ➢ Mixing stabilty Farinograph¨ AT

AACC standard 54.-21, ICC standard 115/1, ISO 5530-1, 5530-2, … Examples of flours

White pan bread

Artisan rolls and bread

Cookies & cake Stability

600 5 min MTI

500

400 Time to Breakdown

300 Development Time

200

100

0 5 10 15 min Evaluation of results

Weak flour Strong flour

Water absorption [%] 54 - 58 58 – 67

Dough development time [min] < 2.5 2.5 – 14.0

Dough stability [min] < 3.0 > 10

Degree of softening [FU] > 80 < 80 Starch quality

Key question: How much amylase activity is present?

➢ Starch quality ➢ Pre-harvest sprouting ➢ Amylase dosing ➢ Baking potential

Falling Number AACC standard 56-81, ICC standard 107/1, ISO standard 3093 ... Perten Falling Number method brochure

Gluten quantity

Key question: How much of the protein is gluten?

➢ Flour strength ➢ Gluten quality ➢ Baking potential

Glutomatic

AACC standard 38-12, ICC standards, 137, 155, & 158 ... Perten Glutomatic product brochure Perten Glutomatic product brochure Pitfalls and practical tips Things to consider when working with whole wheat

Pay attention to particle size

Pay attention to water absorption

Pay attention to mixing properties

Whole wheat behavior is different! Whole wheat flour Ð Fine Whole wheat flour Ð Coarse

65.4 Water absorbtion [%] 63.0 501 Consistency [FU] 498 8.1 Dough development 16.8 time [min] Things to consider when working with sprouted whole wheat flour

Pay attention to amylase activity/Falling Number

Blend, blend, blend!!!

Vital wheat gluten is your friend

Sprouted whole wheat behavior is different! Things to consider when working with other whole grain flours

Vital wheat gluten is your friend

Pay attention to how much is in your flour blend

Dough may not work well on automated lines

Non-wheat whole grain behavior is different! Working with your supplier Standard Farinograph methods exist AACC, ICC, ISO...

Allow for comparisons between labs

Relevance in the bakery may require adaptations 40 °C 30 °C

25 °C 20 °C Strong flour Weak flour Keep the lines of communication open What adds value for you? What makes sense for your process? How can you move forward collaboratively? Questions?

Jayne Bock [email protected] Benefits of High Fiber Bread - Update

Jacinthe Côté, P.Dt, Ph.D. Focus of the Presentation

▪ Dietary Fibers : Nutrient of Health Concern ▪ Health Benefits of a High Fiber Bread – What We Know and What’s New ▪ Fermentation of Fiber Rich Ingredients ▪ Dietary Recommendations and Label Claims Dietary Fibers: a ‘Shortfall Nutrient’ and ‘Nutrients of Public Health Concern’

2015-2020 DIETARY GUIDELINES FOR AMERICANS

“…several nutrients are under-consumed relative to requirement levels set by the Institute of Medicine (IOM) and the Committee characterized these as shortfall nutrients: vitamin A, vitamin D, vitamin E, vitamin C, folate, calcium, magnesium, fiber, and potassium. For adolescent and premenopausal females, iron also is a shortfall nutrient. Of the shortfall nutrients, calcium, vitamin D, fiber, and potassium also are classified as nutrients of public health concern because their under-consumption has been linked in the scientific literature to adverse health outcomes.” Contribution of Breads, Rolls and Tortillas to Nutrient Intake

ALL CHILDREN & ADOLESCENTS 2-18 YEARS OF AGE

NHANES 2009-2012;. Papanikolaou & Fulgoni, 2017. Nutrients Contribution of Breads, Rolls and Tortillas to Nutrient Intake

ADULTS ≥19 YEARS OF AGE

NHANES 2009-2012; Papanikolaou & Fulgoni, 2017. Nutrients Health Benefits of a High Fiber Bread – What We Know

INCREASE IN FAECAL BULK ▪Wheat bran fibre ▪Oat grain fibre ▪Barley grain fibre ACCELERATE INTESTINAL TRANSIT ▪Wheat Bran fiber NORMAL BOWEL FUNCTION ▪Rye fiber Health Benefits of a High Fiber Bread – What We Know

MAINTENANCE OF NORMAL BLOOD CHOLESTEROL LEVELS ▪Viscous soluble fibers, especially beta-glucans in some cereals, form a gel in the gut that binds cholesterol and prevents its reabsorption. ▪Posology: daily intake of 3 g of beta-glucans ▪Source: oats, oat bran, barley, barley bran, or from mixtures of these. Health Benefits of a High Fiber Bread - Update

REDUCTION OF THE BLOOD GLUCOSE RISE AFTER THAT MEAL ▪Post-prandial glycaemia: elevation of blood glucose concentrations after consumption of a food and/or meal ▪Impaired glucose tolerance is common in the general population of adults ▪Arabinoxylan from wheat endosperm AND Beta-glucans from oats and barley : ▪ Soluble and viscous fibre obtained during the commercial processing of wheat flour ▪ Dose-response relationship between the intake and reduction in post- prandial glycaemic response Health Benefits of a High Fiber Bread – What’s New

GUT HEALTH AND CHRONIC DISEASE RISK ▪Consumption of wheat bran associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. ▪Suggested mechanism: synergy ▪ Colonic fermentation of wheat bran fiber ▪ Fecal bulking ▪ Prevention of oxidative damage due to its antioxidant capacities Health Benefits of a High Fiber Bread – What’s New

PREBIOTIC EFFECT ▪ Digestion of fiber through anaerobic fermentation by colonic microflora generates short chain fatty acids (acetate, butyrate, proprionate) ▪ Effect on the gut ▪Reduces pH of the gut ▪Creates a favorable environment for probiotic colonization ▪Fosters the growth of Lactobacillus and Bifidobacterium Health Benefits of a High Fiber Bread – What’s New

PREBIOTIC EFFECT ▪ Definition: Fermentable substrate that is selectively utilized by host microorganisms conferring a health benefit to the host ▪ Dietary fibers from cereals and bacterial exopolysaccharide of sourdough ▪ Industrial bread provokes significant changes in the mice gut microbiota. ▪ Celta bread intake did not altered the mice gut microbiota composition. ▪ Systemic inflammation was only detected after industrial bread consumption. ▪ Healthy bread properties seem to depend on its ingredients and manufacture process. Fermentation of Fiber Rich Ingredients

BRAN AND WHEAT GERM ¥Antinutritional Factors Ð Raffinose Ð Phytic acid Ð Agglutinins ¥Sources of: Ð Fibers Ð Proteins Ð B-vitamins Ð α-Tocopherol Ð Minerals Ð Flavonoids, sterols Ð Unsatured fatty acids Fermentation of Fiber Rich Ingredients

FERMENTATION OF WHEAT GERM WITH SOURDOUGH (SFWG) ▪Oxidation of triglycerides in the germ by endogenous lipoxygenases - rancidity ▪Sourdough fermentation prevents oxidation ‒ pH reduction from 5,6 to 4,2 ‒ Lipase inhibition (2,6x compared to control) ‒ Increase bread specific volume by 16-18% ‒ Delayed staling

Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119(3), 1079-1089. Fermentation of Fiber Rich Ingredients

FERMENTATION OF WHEAT GERM WITH SOURDOUGH (SFWG) ▪Fermentation generated compounds with antifungal properties ‒ Organic acids (formic acid) ‒ Peptides ‒ Same effect as 0,3% wt/wt CalPro ‒ No signs of fungal contamination until at least 28 days of shelflife

Rizzello, C. G., Cassone, A., Coda, R., & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food chemistry, 127(3), 952-959. Fermentation of Fiber Rich Ingredients

FERMENTATION OF WHEAT GERM WITH SOURDOUGH ▪Bread made with sourdough fermented wheat germ as an ingredient was compared to breads made with or without raw wheat germ ‒ More free amino acids and protein digestibility ‒ More phytase ‒ More antioxidant ‒ More specific volume ‒ More acid taste and flavour, and more perceived saltiness Rizzello, C. G., Nionelli, L., Coda, R., Di Cagno, R., & Gobbetti, M. (2010). Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology, 230(4), 645-654. Fermentation of Fiber Rich Ingredients

EDIBLE SEEDS ▪Fermented edible seeds and their products contain enhanced bioactive components, especially γ -aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anticancer effects. RICE BRAN ▪Metabolites from S. boulardii fermented rice bran ‒ Bioactivity of S. boulardii fermented rice brand compared to non- fermented in normal and malignant lymphocytes. ‒ Fermented rice bran extracts from three rice varieties reduced growth of human B lymphomas compared to each variety’s non fermented control Fermentation of Fiber Rich Ingredients

EDIBLE SEEDS ▪Fermented edible seeds and their products contain enhanced bioactive components, especially γ -aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anticancer effects. RICE BRAN ▪Metabolites from S. boulardii fermented rice bran ‒ Bioactivity of S. boulardii fermented rice brand compared to non- fermented in normal and malignant lymphocytes. ‒ Fermented rice bran extracts from three rice varieties reduced growth of human B lymphomas compared to each variety’s non fermented control Dietary Recommendations and Label Claims

DAILY REFERENCE VALUES ▪Used to calculate the % Daily Values that consumers see on the Nutrition and Supplement Facts labels. ▪Dietary fiber – 28g ▪Defined for adults and children ≥ 4 years Dietary Recommendations and Label Claims

REFERENCE AMOUNTS CUSTOMARILY CONSUMED PER EATING OCCASION FOR BAKERY PRODUCTS [21CFR101.12] Referenc Bakery products Label statement e amount Bagels, toaster pastries, muffins 110 g _ piece(s) (_ g) (excluding English muffins) Biscuits, croissants, tortillas, soft bread sticks, soft pretzels, corn bread, hush 55g _ piece(s) (_ g) puppies, scones, crumpets, English muffins _ piece(s) (_ g) for sliced bread and Breads (excluding sweet quick type), rolls 50g distinct pieces (e.g., rolls); 2 oz (56 g/_ inch slice) for unsliced bread Bread sticks - Crackers that are usually not used as snack, 15 g _ piece(s) (_ g) melba toast, hard bread sticks, ice cream cones Dietary Recommendations and Label Claims

NUTRIENT CONTENT CLAIMS ACCORDING TO 21 CFR 101.54(E) ▪“Good source, “Contains” or “Provides”: must contain 10%-19% of DV ▪“High,” “Rich In,” or “Excellent Source Of”: must contain 20% of DV Dietary Recommendations and Label Claims

HEALTH CLAIMS

Claim: Fiber-Containing Grain Products, Fruits, and Vegetables and Cancer (21 CFR 101.76 ) ▪Only for a grain product, fruit, or vegetable that contains dietary fiber ▪Must be Low fat, and Good source of dietary fiber (without fortification)

Claim: Fruits, Vegetables and Grain Products that contain Fiber, particularly Soluble Fiber, and Risk of Coronary Heart Disease (21 CFR 101.77) ▪Only for a grain product, fruit, or vegetable that contains dietary fiber ▪Must be low saturated fat, low cholesterol, low fat, at least 0,6g soluble fiber (without fortification) and provide soluble fiber content on label

Thank you for your attention!

Co-operation Spells Success.

Fred A. Lallemand, 1938 Multigrain Bread Processing Besides being nutritious, it’s supposed to be delicious!

Dr. Lin Carson CEO | BAKERpedia What is Multigrain Bread?

Multigrain bread is a variety bread receiving a lot of attention in the bakery industry.

There are plenty opportunities for bakers to serve market niches and customers whose top priority is a healthy but delicious food.

Have your questions ready! What is Multigrain Bread?

It’s not standardized in the U.S. However, it’s generally has:

• At least 2 different grains, not including wheat flour

• A coarse, somewhat rough texture and dark crust color

• Unique nutty flavors Types of Grains

✓ Kamut

✓ Spelt

✓ Triticale

✓ Quinoa

✓ Oats

✓ Rye

✓ Barley Healthy Bread

Natural ingredients that can be added to improve product texture:

• Malt flour • Vital gluten • Cephalaria syriaca • Rosehip • Acerola cherry Formulating Multigrain Bread

Key things to pay attention to:

• Water Absorption • Bran • Gluten proteins • Mixing • Sponge and dough system Formula Ingredients Baker’s % Clear flour from hard wheat 30.0 13–15% protein Sponge Whole wheat flour (coarse) 30.0 80% pre-ferment Barley flakes 5.0 of flour & grains Rolled oats 5.0 Cracked rye 5.0 Corn meal 5.0 Potato flour 3.0 Vital wheat gluten 5.0 Water 56.0 (70) Yeast (compressed) 1.5 Total 145.0 Ingredients Baker’s % Formula Patent flour from hard 20.0 wheat Water 19.0 Dough Yeast (compressed) 2.0 75% total Salt 2.2 hydration Sugar (sucrose) 5.0 Molasses 2.0 Honey 5.0 Butter 5.0 Clean label dough 2.0 conditioner mix Raisin juice 2.5 concentrate Sponge 145.0 Total 209.7 Formula

Sponge preparation

✓ Soak grains with a portion of sponge water for about 1–4 hours at room conditions. ✓ ✓ Ingredients scaling. ✓ ✓ Mixing at low speed until homogeneous mixture, then add soaked grains. ✓ ✓ Sponge fermentation for 8 hours at room temperature at 55–65% RH. Formula

Processing steps Formula

Processing steps Make up

Multigrain doughs:

• Often lack enough elasticity • Gentle stresses/lower pressures during makeup • Tend to be less sticky than white bread doughs • Little dusting flour is needed during makeup Baking

Baking multigrain bread takes longer than white bread. So:

• Lower oven temperatures must be used • Bake at 375–410°F (191–210°C) • Arrival to final core temp = at 95% of bake time

Thermal profiling is highly advised as crust color is not an accurate way to judge when the product is fully baked and ready. Find your baking answers on BAKERpedia.com