The fibre issue

Fibres play an important role in our metabolism, our colon and stool. Several researches have shown that over multiple continents on average adults have a deficiency in the amount of fibre they take in on a daily base. With a well balanced diet, an adult could eat on a daily base between 25-30 grams of fibres, if they would exercise enough. A less active adult would drop more towards 20 grams, where recommendations are more towards 30-40 grams, which very often corresponds with a calorie intake of 2300 a day or even more.

So making a small change in your diet could have a major impact on your fibre intake, for example a change from 5 slices of white bread to whole wheat bread would increase your fibre uptake by 4 gram. But what is the effect on you when you consumer fibres?

The consumption of fibres will make that the satiety of foods will take place earlier as without, due the fact that fibres swell in the presence of water and sometimes fats. During the passing in the colon, fibres pass through slower and create longer and slower fermentation. This makes that the nutrition is being used more optimised, but even so important released more gradually; also known as glycaemic response. By slower fermentation in the gut you can feel fuller for longer, as well an increase in the faecal bulk which has a positive correlation with easy stool, reduction of colon cancer providing in this way several positive health benefits.

Developing products with fibre.

June 2, 2021

In the past months we have evaluated about 50 different fibres from over 10 different suppliers, some even with the same specifications. We see however…

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Challenges of enrichment: Psyllium / hardness.

June 2, 2021

As fibres are products of nature, we can’t design them 100% to our liking; of course the larger fibre length can be (mechanically) shortened and…

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Functions of fibres

June 2, 2021

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that…

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Soluble and Insoluble fibres

June 2, 2021

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, dissolves…

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Challenge of the biscuits.

May 12, 2021

Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from…

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Layering

April 28, 2021

In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness.…

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Checking

April 28, 2021

Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when opening a package and/or…

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Collapsing of cakes.

April 28, 2021

Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases opening the oven…

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Spreading

April 28, 2021

The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount and…

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Replacing the egg in cake.

April 28, 2021

Vegan is hot and happening. In several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain…

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June

The fibre issue

  • Soluble and insoluble fibres.
  • functions of fibres.
  • chalenges of enrichment: Psyllium / hardness.
  • Developing products with fibre

July

Reformulation

  • Reduction of sugar, and dry products.
  • Cutting calories in biscuits.
  • From nutriscore X to an A/B in white bread.
  • Explained: fats & oils.

August

Proteins

  • Types of proteins.
  • Protein classification.
  • Functions.
  • Developing products with protein.

September

Shelf life

  • Moulds.
  • Flavours & textures.
  • Prognosis on shelf life.
  • Environmental factors.