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Functional Fibres & Sugar Reduction Cakes

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Presentation on theme: "Functional Fibres & Sugar Reduction Cakes"— Presentation transcript:

1 Functional Fibres & Sugar Reduction Cakes

2 Benefits of Sugar Reduction with Oligofructose/Inulin
Similar crumb  Homogenous crumb structure  Comparable crumb softness (hardness data: 242g vs. 211g (reference)) Slightly darker crust  Maillard reaction

3 Benefits of Sugar Reduction with Oligofructose/Inulin
Similar crumb  Homogenous crumb structure  Comparable crumb softness (hardness data: 242g vs. 211g (reference)) Slightly darker crust  Maillard reaction Pleasant taste, slightly less sweet Health Benefits  Sugar reduction  Fibre enrichment  Reduced Blood Glucose Response

4 Sugar Reduced Pound Cake
Ingredients (%) REF Sugar reduced Orafti®L95 - 11.0(*) Fat 20.0 Sugar 25.1 17.07 Eggs 24.1 Water 5.4 3.43 Flour (9.3% protein) 20.1 Remyflo R6 200 4.0 Baking powder 0.3 (*) 8.5% when Orafti®P95 Other recipe… - Recipe BAK102A - Cake (4/4) Reduced in sugars High in fibre

5 Sugar Reduced Sponge Cake
Ingredients (%) Ref Orafti®P95 Orafti®HSI - 8 8.4 Remygel 663 3 Sugar 23.8 15.8 15.4 Flour 19.8 Baking powder 1.5 Eggs 29.6 Water 10.2 Wheat Starch 7 Emulpals 110* 2.9 Glycerol 2.0 Salt 0.2 Reduced sugars High in fibre Improved crumb softness * Palsgaard

6 “No Added Sugar” Muffin
Ingredients (%) NAS Wheat flour (low protein) 36.0 ISOMALT GS-PF 13.8 Orafti®P95 6.0 Vegetable oil 13.0 Whole Egg 9.6 Milk powder w/o fat 2.5 Baking powder 1.6 Salt 0.4 Water 17.1 No added sugars Fibre enriched Improved crumb freshness

7 “Multifibre” Sugar Reduced Muffin
Ingredients (%) Regular (1.2% fibre) Orafti®L85+ Wheat fibre WF 101 Cake flour 8.0 - Bread flour 22.36 30.66 Orafti®L85 4.7 Wheat fibre 2.3 Sugar 15.8 8.5 Invert sugar 5.0 Raftisweet F961/70 7.0 Sun flower oil 13.0 Eggs 9.6 Remygel 663 3.0 Water 18.1 17.6 Glycerol 1.0 2.0 Sodium bicarb. 0.52 Sapp 20 Budenheim 0.72 Salt 0.4 Skim. milk powder 2.5 Ref L85 + WF Sugar Reduced High in fibre Multifibre

8 “Multifibre” Sugar Reduced Muffin
Ingredients (%) Regular (1.2% fibre) Orafti®L90 + Oat fibre Cake flour 8.0 - Bread flour 22.36 31.26 Orafti®L90 4.5 Oat fibre 300 SunOpta 2.0 Wheat fibre Sugar 15.8 10.0 Invert sugar 5.0 Raftisweet F961/70 Sun flower oil 13.0 Eggs 9.6 Remygel 663 3.0 Water 18.1 18.0 Glycerol 1.0 Sodium bicarb. 0.52 Sapp 20 Budenheim 0.72 Salt 0.4 Skim. milk powder 2.5 Ref L90 + OF Sugar Reduced High in fibre Multifibre

9 Market Examples Sweetwell, Costa Rica No added sugar cakes
With Isomalt & Inulin King Arthur Flour, US Gluten free muffin mix With Rice flour, Isomalt & Inulin


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