Background
Trends for healthy bakery products catching on in India
The sales of bakery goods like breads, biscuits, cakes and pastries is on an increase worldwide that grew to 144 million by 2013. In Asia pacific region it registered a growth of 76% in volume between 2008-13. The consumers today want baked goods that taste good and also come packed with nutritional benefits.
As per a WHO release the intake of sugar should be reduced to 10% of the daily energy intake as the high sugar intake is linked to diabetes, obesity & many other health problems. Sugar is a common ingredient in bakery goods. In order to offer healthier alternatives, manufacturers are looking for ingredients that help to reduce or replace sugar without compromising on the taste and texture of baked goods. Some of the options explored by industry are as follows.
Isomalt: Extracted from sugar beet with a sugar like taste & 50% of its sweetness. It replaces sugar in 1:1 ratio, is low in glycaemic index. When used in baked goods, it provides same taste, body, colour, pore size distribution & fluffiness as if sugar were used.
Oligofructose: Chicory root fibre is well suited for use in sweet baked goods. Its sensory profile is very similar to that of sucrose. It has a mild sweet taste and 65% sweetening power of sucrose. Oligo fructose, also masks the after taste of many sweetners like sucralose, aspartame, acesulfame k etc., allowing a well balanced sweetness profile to be obtained. Oligofructose does not crystallise and has a higher solubility than sucrose. If sucrose is partially replaced by Oligofructose in a recipe, the amount of water added to the dough may be adjusted in order to yield the desired dough viscosity and volume.
Inulin: Inulin can be used to increase the fibre content of baked goods without altering the product’s taste or texture. With just 3-6% inulin in a recipe bakeries can produce fibre enriched products and in turn, offer consumers added value & nutritional benefits. Being prebiotic inulin & Oligofructose also improve the balance of intestinal fora by stimulating bifidobacteria growth-an important element of good digestive health.
Furthermore, Isomalt, Oligofructose & Inulin can help to reduce the glycaemic response of final products. The European Food Safety Authority (EFSA) gave positive opinions for the blood glucose lowering properties of the above sugar replacers with corresponding health claim approvals in the Annex of the Regulation 432/2012.
Prebiotic polysaccharides, fructans: The human gut does not have the enzyme to cleave these chains into absorbable sugars so they reach the colon intact where bifidobacteria, present in small numbers normally, can use fructans as an energy source, can multiply, and, by a variety of effects, can increase the absorption of iron, zinc, and calcium from the colon. Another factor in the future is the likely full recognition of phytate as an essential nutrient and the establishment of minimum requirements in the diet for its various functions, including prevention of cancers, especially colon cancer.
Use of whole grains : An attempt towards better quality baked products
Nutrition experts agree that whole grains offer nutrients, trace minerals and fiber that help protect against cancer, heart disease and diabetes. “Bakers can start by using the whole grain in designing baked goods,”.
Cereal grains are natural sources of vitamin B6, folic acid, pantothenic acid and zinc. Grains also provide good sources of iron, magnesium and copper. The oils of the embryos of cereal grains are rich in vitamin E. Cereal lipids are relatively rich in linoleic acid, an essential fatty acid. If the protein is protected from damage during processing, it can positively impact the diet, although grains typically lack sufficient levels of the essential amino acid, lysine.
Use of high fiber: Nutrition experts recommend 20 to 35 grams of fiber a day from whole grains, fruits and vegetables. Studies have shown that soluble and insoluble fiber are dietary necessities. Soluble fiber can lower blood cholesterol, while insoluble fiber helps prevent constipation, diverticulosis, and possibly colon cancer and diabetes. Most whole-grain cereals contain at least 4 grams of fiber per serving. The fiber levels in common whole grains range from approximately 2% (corn) up to 11% (buckwheat). One new angle has been to focus on traditional ingredients with newfound health benefits, such as oats and psyllium.
Celiac Disease: In this disease mucous membranes of small intestine secrete thick sticky mucous that plugs openings of pancreatic duct blocking secretion of digestive juices. The vile in intestines are unable to absorb fats and proteins causing digestive disturbances. The factor that causes gluten intolerance is supposed to be present in gliadin fraction of gluten. An enzyme present in intestinal mucous of normal individuals breaks this factor. However, people suffering from this abnormality lack this enzyme. Since the number of celiac patients is on the rise, it calls for gluten free baking.
In the programme, you will know about:
Consumer trends on: rising concern about obesity and diabetes, and Baby Boomers trying to fend off aging by every possible strategy, including a diet rich in whole grains.
Learn the unique flavor, texture, and health qualities whole grains impart to finished products. Learn about unique ingredients such as: prebiotics vs. probiotics, omega-3 fatty acids, phytosterols, fibers, gluten-free, reduced sodium, and others. Then learn how to overcome the unique challenge these ingredients pose to companies who manufacture products on modern, automated production.
In addition to lectures by experts from IIB, you’ll spend afternoons in IIB’s baking labs with many of the ingredients discussed in the class.
Who Should Attend?
The program is designed to meet the various needs of all people who could benefit from understanding the basics of health foods and their production – new production personnel, sales and marketing representatives, purchasing agents, technical service representatives, and people who work in allied industries. Also the aspirants to move abroad and the housewives and students who want to surprise their families and intend to start a business of their own.
Detailed Agenda of the Programme: Agenda is subject to change
Day One
10:00 a.m. Welcome and Orientation
Whole Grains that could be used for Whole grain/Multigrain Breads
- Wheat, rye, oats, corn (maize), flax seeds, sprouted grains and barley
- How to select for the end-use characteristics you desire
- Amaranth, brown rice, buckwheat, kamut, millet, quinoa, sorghum, spelt, teff, and triticale
- What are they?
Formulating and Baking Breads with Whole Grains
- How to incorporate whole grains into breads
Noon Lunch at your own
Hands-on Baking of Breads
- Bake breads with Whole Grains
- Create your own whole grain or multigrain bread
4:00 p.m. Adjourn for the day
Day Two
10:00 a.m. Evaluation of Breads
- Discuss key attributes of breads produced in previous day’s lab
Fibers & Resistant Starch
- What to look for when comparing fiber sources
- Important specifications of fiber ingredients
- What is resistant starch?
- What are the benefits of adding resistant starch?
Inulin and Oligofructans
- What are they?
- Functionality as prebiotics
Noon Lunch at your own
Hands-on Baking of Breads
- Bake breads with fibers and resistant starch
4:00 p.m. Adjourn for the day
Day Three
10:00 a.m. Evaluation of Breads
- Review of baked breads made in previous day’s Lab
Natural Sweeteners
- What are some options for use of “natural” sweetners in bakery products to add sweetness
Gluten Free Baking
- Why make gluten-free products?
- Ingredients that can help
Noon Lunch at your own
Hands-on Baking of Sweet Goods
- Create a pizza
- Bake sweet goods with ingredients discussed
- Create your own “mystery” muffin
4:00 p.m. Adjourn for the day
Day Four
10:00 a.m. Evaluation of sweet goods
- Review of sweet goods produced in previous day’s lab
Phytosterols
- What are the benefits to adding phytosterols to bakery products
Omega 3
- Why would you want them?
- What are the forms available
Sodium Free Leavening
- Options for reducing sodium in a chemical leavened product
Noon Lunch at your own
Hands-on Baking of Cookies (Sweet Biscuits)
- Bake cookies using ingredients discussed
4:00 p.m. Adjourn for the day
Day Five
10:00 a.m. Evaluation of cookies
- Review of cookies produced made in previous day’s lab
Enrichment Options
- What vitamins and minerals are available for bakery applications
Specialty Proteins
- Ingredients that can increase the protein of baked products
Probiotics
- How probiotics differ from prebiotics
- Options for addition to bakery products
Hands-on Baking
Presentation of Certificates
4:00 p.m. Adjourn for the day
