whole grain and high fibre breads with optimized textural quality … · 2019-10-16 · whole grain...
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Whole grain and high fibre breads
with optimized textural quality
Martijn Noort - Wageningen Food & Biobased Research
SAAFoST conference 2019, 2-4 September, Johannesburg, SA
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Wageningen University & Research
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Two entities:
Wageningen University
Wageningen Research
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Wageningen Food & Biobased Research
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Applied research for sustainable innovations:
Food reformulation
Structuring plant proteins
Ingredient functionality and food structure
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Intro Dietary fibres
▪ Europe & US: Intake of dietary fibre is too low in all countries!
● Uptake of western diet in African urban lifestyle...
▪ Higher dietary fibre intake is expected to reduce prevalence of
major diseases (heart, diabetes, colon cancer).
▪ Magnesium, Zinc, Iron and folate (for females, but also
general population), are included in the list of compounds
where actual intake is often lower than the recommended
intake. (European Nutrition and Health Report, Elmadfa et al, 2009)
▪ Recent dietary guidelines: Cereal fibres highly recommended.
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6 slicesWG bread
560 g vegetables or 780 g
potatoesDO NOT C
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Natural fibre complex, e.g. wheat bran
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Source: Surget A, Barron C. Histologie du grain blé. Industries des Céreales. 2005; 145:3-7. Draft version 2012-11-11 prepared by Line Lindner MSc,
ICC and Healthgrain Forum Communication Task ForceDO N
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Observed effects of fibres
▪ Mixing:
● Dough consistency increases and when compensated with more water added dough stickiness
● Dough development during mixing slower and less stable
▪ Dough properties:
● Less elastic, less extensible
▪ Proofing:
● Lower dough stability and gas holding capacity
▪ Product quality:
● Lower bread volume, thicker cell walls, coarser cells
● Lower bread crumb softness, reduced cohesiveness
● Different flavour, more bitter taste and darker colour
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Explanations for effects of fibres
▪ Dilution of gluten e.g. Pomeranz et al, (1977)
● % flour/gluten replaced by fibre ingredient
(usually vital gluten and/or dough strengtheners are added)
▪ Fiber particles hinder/disrupt gluten network Gan et al (1992), Courtin and Delcour
(2002) Noort et al (2010), Hemdane et al (2018)
● Fibre concentration, particle size and shape
▪ Competition for water Hemdane et al (a, b 2018)
● Water binding capacity/sorption properties of fibre
(usually more water added to correct dough consistency)
● Moisture kinetics among all ingredients throughout process steps
▪ Physical and/or chemical interactions with biopolymers Noort et al (2010),
● Fibre particle size, reactive surface area
● Fibre chemical composition,
● Presence and availability of reactive compounds e.g. ferulic acid
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Renzetti (2018)
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Effect of the presence of particles
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Hemdane et al (2018)
▪ White bread (no bran)
▪ Syntetic bran (SB)
▪ Same bread volume !!
▪ Dilution and hindrance of particles minor effect!
No bran SB 2.0
Gas cell
doughbran
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Effect of bran particle size
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10 100 1000particle size median (um)
bre
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ml)
Wheat Bran
Aleurone
Reference
co
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Reference
Noort et al (2010)
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Bran disturbs gluten agglomeration
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R2
= 0,95
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0 10 20 30 40 50 60 70
Gluten Yield (%)
Bre
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ml)
Wheat Bran
Aleurone
Reference
Noort et al (2010)
SDS fractionsRefined flour
SDS fractionsaleurone rich bran present
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Bran affects structure setting during baking
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▪ Inclusion of bran delays thermosetting of dough by ~5ºC
▪ Starch gelatinization delayed (confirmed by DSC)
▪ Effect of water% and bran%, and water binding kinetics of
bran (composition, particle size, morphology)
▪ Bran is a highly complex material and many direct and indirect interactions with both protein as well starch occur.▪ Interested to manipulate functionalityDO N
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Fermentation as (new) processing tool
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Lignin/cellulosic plant cell
wall complexes are highly
resistant against digestion
and modification.
Optimized fermentation
process:
▪ Bioactives and
bioavailability;
▪ Limited fibre
degradation;
▪ Optimized technological
functionality.
Noort et al, (2017) Journal of Cereal Science
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Optimize bran pre-fermentation
13Noort et al, (2017) Journal of Cereal Science
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Texture optimization by pre-fermentation
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50
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-10 10 30 50 70 90 110 130 150
TPA
Har
dn
ess
(g)
storage time (hrs)
white
WGC
WGC+depol
WGC+preferm
0.65
0.7
0.75
0.8
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0 50 100 150
TPA
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-)
storage time (hrs)
white
WGC
WGC+depol
WGC+preferm
Noort et al, (2017) Journal of Cereal Science
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Physical modification of dietary fibres
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Physical modification can
modulate fibre functionality
or
Pre-treatment for e.g.
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OPTIBREAD Project
To improve the nutritional quality of bread in such a way that consumers prefer the overall quality of the improved products.
Increase:
Fibres, proteins,
vitamins, minerals
Reduce:
Sodium, sugars,
carbohydrate
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OPTIBREAD Project
High additions of proteins and/or fibres have detrimental effect on dough rheology, structure formation and consequently on bread quality
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Ref +5% +10% +20%
Flourreplacement
0% 9,16% 18,32% 36,65%
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OPTIBREAD Project
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ref
Determine ingredient functionality on dough rheology and structure formation: e.g. extensional rheology:
Combining different ingredients provides the opportunity to optimize the formulation based on synergistic effects.DO N
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OPTIBREAD Project
By means of mathematical modelling, formulations can be optimized for multiple parameters:
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Reference
7 % protein2 % fibre
48 % carbs
Optibread
10% protein10% fibre37% carbs
Status: currently consumer acceptance being tested
Example of white bread concept with improved nutritional quality:
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Conclusions and Outlook
▪ Clear urgency for development of high fibre foods from unrefined fibres, including bioactives.
▪ Difficult to obtain high product quality:
● Fibres influence taste, flavour, texture, colour, etc...
▪ Suggested combined approach:
1) Improve fibre functionality by means of physical modification and/or fermentation.
2) Formulation of the product based on advanced physics and mathematical modelling.
▪ Integrated approach will be applied in the Nutrifoodsproject (2018-2021) to develop healthy bread products based on Climate Smart African Food Crops.
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NUTRIFOODS (2018-2021)
▪ Set up value chains for ingredients and
products in African and European markets.
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▪ Climate-Smart Crops: Sorghum, Cassava, Cow Pea;
▪ Develop functional ingredients with properties to
replacement wheat in bread products;
▪ Develop attractive and nutritious
bread products;
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Questions ?
Acknowledgements
Stefano Renzetti,
Cees Heddes,
Jolanda Henket,
Eric Raaijmakers,
Marcel Meinders.
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Martijn Noort
www.wur.nl/wfbr
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727715 DO N
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