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Multigrain High Fiber Seminar Processing, Ingredients and Trends Topics

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Multigrain High Fiber Seminar Processing, Ingredients and Trends Topics 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 – Fine Whole wheat flour – 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 – Raffinose – Phytic acid – Agglutinins •Sources of: – Fibers – Proteins – B-vitamins – α-Tocopherol – Minerals – Flavonoids, sterols – 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
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