DuPont Nutrition & Health has overcome the sensory challenges in added-fibre bread and sponge cakes using combinations of soluble and insoluble fibre. Drawing on the fibre ingredients DuPont™ Danisco® Litesse® and FIBRIM®, the solutions bring new opportunities for bakers to produce healthier products with high appeal.

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. Bakery application specialists at DuPont have tested a series of solutions to resolve the problems.

Soluble and Insoluble Fibres Produce Successful Results in Added-Fibre Bread and Sponge Cakes

The latest trials show that combinations of the soluble fibre Litesse® and insoluble fibre FIBRIM® produce the best result, giving 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.

Xue Si-Ying, bakery group innovation manager and application specialist at DuPont Nutrition & Health, comments: “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.”

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.

DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages.


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