Baking & Snack - February 2009 - 70

FIBER

Brock Lundberg, vice-president of technology, Fiberstar,
Inc., River Falls, WI, commented on the use of citrus-based
fiber products that can be used for cost, fat and calorie reduction. Mr. Lundberg stated that citrus-based products
can be used to help overcome the lack of moisture, texture
and mouthfeel of whole-grain products because a small
amount (1% or less) is a straightforward way to improve
the sensory qualities of the finished product.
Incorporating citrus-based fiber is simple because it
does not need to be prehydrated or sheared to function
even when it binds large amounts of water. Although this
type of fiber cannot be used to substantially increase fiber
content, it does reduce fat and calories in formulations.
PIÈCE DE RÉSISTANCE. Resistant starch is perhaps one
of the most innovative groups of ingredients. Ms. Witwer stated that the blandly flavored white powder easily
replaces flour to invisibly incorporate dietary fiber into
baked products and snacks. She recommended the use
of whole-grain corn flour that delivers natural resistant
starch combined with whole-grain goodness. With 30%
dietary fiber (as natural resistant starch), it enables the
formulation of higher-fiber, whole-grain baked foods.
Resistant starches can be used to substitute soluble
carbohydrates such as corn syrup to add fiber into confections and fillings. According to Ody Maningat, Ph.D.,
vice-president, applications technology and technical
services, MGP Ingredients, Inc, Atchison, KS, bakers have
to contend with processing and finished product issues
during fiber formulations. Water absorption, mixing
time, dough properties and machinability of fiber-enriched products must not deviate significantly from the
unenriched product.
Therefore, bakers must choose a fiber ingredient that
has water absorption capabilities similar to flour and
possesses neutral taste, white color and fine particle size.
It must also have a positive impact on the volume of the
baked food. This can be done by directly substituting
resistant wheat starches in place of flour. In addition to
fiber enhancement, resistant wheat starch also works as
a fat replacer.
According to information from Matsutani America,
Inc., Decatur, IL, chemically processing starch to create indigestible starch esters, ethers and cross-bonded
starches produces resistant maltodextrins (RS4 - see
"Classification of Fiber Ingredients," Page 76). These
digestion-resistant maltodextrins offer many processing
and formulation advantages because the off-white powder has a clean, neutral flavor, is highly soluble and yields
a clear, transparent solution. Also, it is fully stable to heat
and acid, and unlike some other resistant starches, it never varies in its fiber content regardless of the product or
process. This product is a refined fiber, so formulators
can use a high level in many applications without impacting desirable sensory properties.
BAKING & SNACK / February 2009

ᮡ Using high-fiber alternative grain flour blends and inclusions can up the fiber
content in baked foods and snacks while providing flavor, texture and eye appeal.
CONAGRA MILLS

According to information from Tate & Lyle, Decatur,
IL, it is important to avoid using additional water because if the dough becomes too wet, you will still have to
drive off the moisture to get a crisp product, and driving
off the moisture adds cost. Tate & Lyle's resistant starch
from corn is designed to replace flour and can be used in
baked products and snacks.
Its corn fiber product replaces sugar in product applications. Also, the product has a very low water-holding
capacity, which Tate & Lyle said makes it easy to formulate products when substituting for wheat flour in lowmoisture systems such as crackers and cookies. Another
product, soluble corn fiber, can be used to replace traditional sweeteners such as liquid and dry corn sweeteners,
sucrose and other sugar alcohols. As a result, the ingredient can help cut calories by almost half.
DIGESTIVE HEALTH, TOO. Joseph O'Neill, executive
vice-president, sales and marketing, BENEO-Orafti, Inc.,
Morris Plains, NJ, stated that prebiotic ingredients inulin
and oligofructose are ideally suited to the goal of adding
a healthy boost of dietary fiber to baked foods.
These products come in different presentations, and ingredient selection depends on the specific application. For
example, oligofructose is available as a powder and in liquid form and has excellent humectancy and binding properties. It can be used as a source of "invisible" fiber supplementation imparting virtually no taste to the final product.
It can also be useful as a binder and shelf-life extender in
cereal bars. Additional functional benefits include partial
sugar replacement while contributing a sweetness level 30
to 50% that of sucrose while also contributing to browning reactions in bread and baked foods.
Native inulin can be used as a fiber source in sweet
goods and cookies with the added benefit of partially
replacing fat and sugar. Mr. O'Neill stated that a newly

Baking & Snack - February 2009

Table of Contents for the Digital Edition of Baking & Snack - February 2009