DuPont finds ideal fibre combination for baked products

COPENHAGEN, Denmark - DuPont Nutrition & Health says it has overcome the sensory challenges in added-fibre bread and sponge cakes using combinations of soluble and insoluble fibre. The fibre ingredients DuPont? Danisco? Litesse? and FIBRIM? offer new opportunities for bakers to produce healthier products.

Fibre has become one of the ingredients that consumers regularly look for on product packaging. But efforts to develop bread and cakes with a high-fibre claim have hit a wall of sensory issues, such as reduced crumb softness, poor texture and low volume.

The latest trials show that combinations of the soluble fibre Litesse? and insoluble fibre FIBRIM? produce the best result, according to DuPont bakery application specialists. The fibre combinations give bread and sponge cakes a volume similar to a control recipe, along with a comparable crumb softness and resilience over a 14-day shelf life. FIBRIM also contributes to improved surface browning.

“This is an exciting finding. We can now overcome the volume and texture challenges that we used to have with high-fibre breads and cakes. This means consumers can enjoy the goodness of fibre in baked goods without having to compromise on product quality.”  says Xue Si-Ying, bakery group innovation manager and application specialist at DuPont Nutrition & Health.

A fibre-rich diet can help avert constipation, hypertension and the growth of intestinal pathogens. However, despite extensive awareness campaigns by national health authorities, fibre intake in most parts of the world is still much lower than the 25-30g recommended daily intake (RDI). Added-fibre bakery products with high consumer appeal can play a part in reversing this trend.

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