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.

In the past months we have evaluated about 50 different fibres from over 10 different suppliers, some…

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Challenges of enrichment: Psyllium / hardness.

As fibres are products of nature, we can’t design them 100% to our liking; of course the…

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Functions of fibres

Fibres are very versatile as you have read in the earlier part of these small articles on…

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Soluble and Insoluble fibres

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than…

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Challenge of the biscuits.

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 just to bake a simple biscuit. It can start with something as simple as flour or fat…. If you zoom in you will have multiple options or perhaps just one…

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Layering

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. Part of these lamination steps is that before the first folding, and then reducing of the dough is been done a proper fat (preferably butter due to the taste and…

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Checking

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 touching the product the biscuits will break; in developing products it will occur during cooling stage as well. Mainly with hard sweet biscuits and enzyme modified crackers and possible with…

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Collapsing of cakes.

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 too soon, would have the steam built up in the oven and the cake release too quick, which allowed the top of the cake cool down and thus fall in…

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Spreading

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 type of fat used in the formulation of the cookies plays an important role: the softer (or more liquid/ easier melting) fat more spread can take place and in combination…

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Replacing the egg in cake.

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 milk proteins. From a sustainability point of view more and more demand comes for completely plant based products. This means however that the unique functionalities in eggs are lost, as…

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What is the right amount of air in creams?

Creams come in several formulations, but roughly we can divide them with either fat or water as dominant source when we start. If we can incorporate air into the cream we can create air to become the dominant source at the final product. Water, the type of fat (or oil) determine what other ingredients to…

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Getting the right colour in bakery products.

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product: It’s formulation regarding the number of: sugars proteins starch fat and type…

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The ideal melting curve of fats and oils.

Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as saturated, unsaturated or even poly-unsaturated. Generally speaking we can say that saturated fatty acids have the tendency to be more solid at room temperature, where unsaturated fatty acids…

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Ph in bakery products. What it says.

Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or cold, it can also be due to chemical changes that might happen  over time or due to the fact that moulds or bacteria have started…

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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.