7/26/2019 58 Focus on Dietary Fiber

1/3B AK ING + B ISC UIT ISSUE 0 4 2 0 0 8

R A W M A T E R I A L S

Focus on dietary fiberD I E T A R Y F I B E R I N B A K E D G O O D S I S A N E W W A Y TO I N C R E A S E T H E W H O L E S O M E N E S S O F

P R O D U C T S N O T M A D E F R O M W H O L E G R A I N S

+baking+biscuit international takes a look at different

companies and the products which they use for in-

creasing the moisture content of baked goods. Scientific

studies have proved the positive effect of dietary fiber on

certain diseases such as colon cancer, heart conditions, dia-

betes and constipation. Dietary fiber remains in the stomach

for a long period of time thus providing a feeling of satiety

while also having a positive effect on the blood glucose level.

The German Nutritional Society (DGE) recommends a daily

intake of 30 g dietary fiber per adult. The American Dietetic

Association (ADA) recommends a minimum of 20-35 g/day

for a healthy adult depending on calorie intake, while the

British Nutrition Foundation recommends a minimum f iber

intake of 12-24 g/day for healthy adults. They all agree that

the actual consumption of dietary fiber amongst adults is

too low.

Baked goods naturally contain dietary fibers. The quantity

varies due to the extraction rate of the flour used. Products

made from whole grain contain high levels of dietary fibers

while most products on the market made from refined wheat

flour are low in dietary fiber. These products, for example,

rolls, white bread and toast bread, have a dietary fiber con-tent of 2.5-3.5 g/100 g, while wholemeal products contain

6-8 g dietary fiber/100 g.

The EU Directive on Nutritional Claims for Food defines

the labeling requirements for dietary fiber. When a product

contains 3 g dietary fiber/100 g, it can be labeled as a source

of dietary fiber; while with a content of 6 g or more/100 g,

the claim rich in dietary fiber may be used. If a product

complies with these requirements by nature, it must carry

the additional claim natural. If the dietary fiber concentra-

tion has been enriched with additives by at least 30%, this

may also be labeled.

There are a number of suppliers on the market offering di-

etary fibers for the enrichment of baked goods. In general,

they promise that the products will not have a whole grain

character. The products are either based on plant fibers, inu-

lin or other ingredients of vegetable origin.

Fiber products

Fiber products are derived from different types of plants and

their parts. Wheat and oat fibers mainly consist of water-in-

soluble celluloses and hemicelluloses. Besides insoluble die-

tary fibers, fruit fibers may contain soluble fibers, fruit ac-

ids, low-molecular carbohydrates and aroma compounds

depending on their origin. All fiber products will bind water

which inevitably leads to a higher hydration. However, the

water binding capacity varies depending on the individual

fiber product. It is governed by the length of the fiber andthe raw materials used to obtain the fiber product. Herba-

food Ingredients GmbH, Werder, Germany, offers a number

of different fiber products and has examined various fibers

for their water binding capacity. According to their

5 8

photocase.como

wik2

7/26/2019 58 Focus on Dietary Fiber

2/3B AK ING + B ISC UIT ISSUE 0 4 2 0 0 8

R A W M A T E R I A L S 5 9

Producer Products Labeling Raw material Recommended

usage

according to

producer

Physical

appearance

Type of

dietary fiber;

amount of

dietary fiber

Influence on

dough and

baked goods

Alfred L. Wolf f GmbH

Hamburg, Germany

Q ui ck Fi bre G um arabic as a

source of dietary

fiber

Acacia 3% n.a. soluble, 85% Bland taste and

odor

J. Rettmei er und

Shne

Rosenberg, Germany

Vitacel

wheat fiber;

Vitacel oat

fiber

Wheat fiber,

vegetable wheat

fiber, oat fiber,

dietary oat fiber

Structuring

plant parts

from wheat,

oat husks

2% for fresh-

keeping, 6%

for health

claim

Powder insoluble,

96%

Bland taste

J. Rettmei er und

Shne

Rosenberg, Germany

Vitacel

organic apple

fiber

Apple fiber Apples 2% for fresh-

keeping, 6%

for health

claim

Powder soluble and

insoluble,

60%

Typical apple

taste

CFF GmbH & Co. KG

Gehren, Germany

Sanacel E 460, cellulose

powder

n.a. 1 4% White powder insoluble,

92%

Bland in taste

and odor,

improved fresh-

keeping

HerbafoodIngredients GmbH

Werder, Germany

HerbacelClassic

Vegetable dietaryfibers

Citrus fruits,apples

n.a. Powder/granulate

n.a. Improved fresh-keeping,

enhanced taste

Herbafood

Ingredients GmbH

Werder, Germany

Herbacel

Classic Plus

oat fiber, pea fiber oat, peas n.a. n.a. Improved fresh-

keeping,

enhanced taste

Herbafood

Ingredients GmbH

Werder, Germany

Herbapekt pectins apples n.a. flakes 25% Improved fresh-

keeping,

enhanced taste

Fiberstar Inc.

Willmar,

Minnesota, USA

Citri-Fi Vegetable dietary

fibers

Citrus fruits

7/26/2019 58 Focus on Dietary Fiber

3/3B AK ING + B ISC UIT ISSUE 0 4 2 0 0 8

R A W M A T E R I A L S

findings, wheat fibers will bind 4 g water/ g fiber while apple

fibers will bind 5 g water/g fiber. Herbacel AQ Plus, based on

citrus fiber, is capable of binding the largest amount of wa-

ter: 3 g/g fiber. Citri-Fi made by Fiberstar Inc., Willmar,

Minnesota, USA, is also based on citrus fibers and displays a

very high water binding capacity. The American company

claims that Citri-Fi can be used to replace a certain amount

of fat e.g. in muffins.

Some suppliers do not primarily offer their fiber products

for enrichment with dietary fiber but for the control of the

moisture content. Some of the recommended dosage quan-

tities stated in the table are too low in order to justify ahealth claim regarding the dietary fiber content.

Inulin

Inulin is a polysaccharide mixture which belongs to soluble

dietary fibers. Other than fibers which cannot be digested in

the human body, inulin is degraded in the colon into short-

chained fatty acids which can result in undesired flatulence.

As inulin is soluble in water, it can be used in recipes in larg-

er amounts without any negative impact. It should be noted

that inulin preparations contain mono- and disaccharides

which may have a sweetening effect. If necessary, the amount

of sugar in the recipe may need to be reduced. Inulin, in par-

ticular, can be used in hamburger buns, sandwich bread and

pastry products.

Resistant starch

Starch that cannot or can only partly be digested in the hu-

man body is called resistant starch. National Starch & Chem-

ical GmbH, Hamburg, Germany, offers Hi-maize, a prod-

uct which according to the company has the highest dietary

fiber content of all natural starch products available on the

European market. If Hi-maize is used as a replacement for

wheat flour, wheat gluten must be added to the dough in or-der to prevent a loss of volume for the baked goods. There-

fore, the use of Hi-maize can be used for baked goods reci-

pes which already contain starch, e.g. sand cake or pound

cake.

Dietary fiber from acacia

Quick Fibre by Alfred Wolff GmbH, Hamburg, Germany,

is a novel raw material which is suitable for enhancing the

dietary fiber content of baked goods. Quick Fibre is a water-

soluble fiber made from acacia. The product can be used for

muffins, biscuits and crme fillings. It is said to have a posi-

tive effect on the fresh-keeping of muffins and on the tex-

ture of biscuits and American cookies. According to the sup-

plier, some of the fat in a crme filling can be replaced by

this product which displays a creamy texture.

Dietary fiber from grains

Aleurone is the layer in the wheat kernel that surrounds theendosperm. From a nutritional point of view, aleurone is in-

teresting due to its high content of dietary fiber, vitamins,

minerals and valuable proteins. Bhler AG, Uzwil, Switzer-

land, has developed a process for isolating the aleurone layer

to a large extent. Bhler calls the product from this process

LEURON.

The product Barley Balance produced by DKSH Holding

AG, Zurich, Switzerland, has versatile applications in the

food industry, according to the producer. The raw material

is obtained from barley and contains a high amount of -

glucans. These polysaccharides also belong to the group of

dietary fibers, have a high water binding capacity and will

display a positive impact on the blood glucose level.

Prospects

The positive effect of linseeds on the intestinal activity can

be attributed to the mucilage of the raw material. Within the

scope of a project by the German Federation of Industrial

Research Associations (AiF), a process was developed at two

German institutes (Fraunhofer Institute for Process Engi-

neering and Packaging IVV, Freising, and the Institute for

Food and Environmental Research (IGV), Nuthetal) for ex-

tracting such mucilage from coarsely ground linseed. Re-searchers at the IGV have found that the extract has a posi-

tive impact on volume, softness of the crumb and fresh-

keeping of white bread. An industrial implementation of the

patented extraction process is being planned.+++

6 0

photocase.coms

aiprez