Developing cookies with fibre

Developing cookies with fibre | Bakery Academy

Developing cookies with fibre

Developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every manufacturer is having a different effect if you evaluate water absorption and oil absorption.

In the experiment of al these fibres. We were able to determine for most fibres how they perform. If they are more lipophilic (fat loving) or hydrophilic (water loving). For those fibres that completely dissolve in water we need to add another test. The test is, how much water is required for 20 grams of fibre to lose its solid shape.

In the right mix you can create potentially products which even contain 15-20 g fibre per 100 gr of finished product, but this requires well thought selection of different soluble and insoluble fibres and within them various sources and fibre lengths. Longer fibre lengths have the tendency to bind already a lot initially, but due to the length of the fibre they tend to continue absorb water for quite some time. This could result in products that might seem OK the first day or so. Deterioration in the form of drying out, hardening and sometimes even crumbling or falling apart appear to happen quickly.

Encapsulated forms of fibres are another method to enrich: think of certain seeds, nuts and dried fruits. These products often consist of fats, carbs to balance taste and texture in them and provide some valuable notes in your product.

It is good to understand what you want to achieve?

  • Is it a claim such as source of fibre (3 g/ 100 g finished product) or rich in fibre (6 g/ 100 g)
  • Are you aiming at a certain nutritional or metabolism result
  • Are you considering to go cleaner label and exchanges certain hydrocolloids, humectants, sugar or fat replacers?
  • Do you require volume effects?

If you are aiming for using different fibre sources it is good to recognise that some vary in taste as well. Some are ‘refined’ in such a way that they appear to be neutral. Where others have significant amounts of minerals or residual carbs in them. For example certain oat fibres could block certain flavours, where a sugarcane fibre enhances sweetness. Making that a virtually same product appears to be completely different…. A good way to innovate as well!

Need to know more? Feel free to contact us!

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