WO2008000883A1

WO2008000883A1 - Composition of fibres for obtaining low-calorie, fibre-rich products

Info

Publication number: WO2008000883A1
Application number: PCT/ES2007/070122
Authority: WO
Inventors: Maria Cristina Molina Rosell; Concepción COLLAR ESTEVE
Original assignee: Consejo Superior De Investigaciones Científicas
Priority date: 2006-06-21
Filing date: 2007-06-21
Publication date: 2008-01-03
Also published as: ES2307389B1; ES2307389A1

Abstract

The subject of the present invention is a composition of fibres for bread-making, pastry-making and biscuit-making doughs, which includes inulin, beet fibre and pea fibre and makes it possible to obtain low-calorie, fibre-rich baked products. Said composition of fibres for bread-making, pastry-making and biscuit-making doughs includes an effective amount of soluble fibres of between 10 and 40% of the total added fibre. The use of the composition of fibres of the present invention as an ingredient in the production of bread-making, biscuit-making and pastry-making doughs gives breadmaking products with acceptable sensory characteristics and an average life similar to that of commercial products already on the market.

Description

TITLE

COMPOSITION OF FIBERS FOR OBTAINING PRODUCTS

LOW IN CALORIES AND RICH IN FIBERS

SECTOR OF THE TECHNIQUE

The technique is included in the agri-food sector and more specifically in the manufacture of bakery products, pastries and cookies. These are bakery, pastry and biscuit flour and dough improver compositions and their use in such manufacturing.

STATE OF THE TECHNIQUE

In recent years, society's concern for the consumption of healthy and convenient foods has increased considerably, the physical-chemical and sensory quality of the products being important but also their nutritional value and safety. In addition, the problem of obesity is spreading alarmingly in developed countries, being one of the main challenges of the World Health Organization (WHO, Obesity preventing and managing the global epidemic, Report of WHO consultation on obesity, Report series, Geneva, 2000). One of the ways to address the problem of obesity is the control of caloric intake. Therefore, the development of low-calorie foods (foods with a reduction of at least 30% in energy value with respect to the reference product) has become one of the objectives of the agri-food industry. Dietary fiber is considered one of the food ingredients with the greatest impact on health. Dietary fiber is the edible part of plants (or similar carbohydrates) that is resistant to digestion and absorption in the human small intestine and has a total or partial fermentation in the large intestine. The term dietary fiber includes polysaccharides, oligosaccharides and related plant compounds. Dietary fiber has been shown to have beneficial metabolic and physiological effects in the gastrointestinal tract, which translates into a laxative effect, reducing the incidence of cardiovascular diseases (Mozaffarian et al, J Am Med Assoc (2003), 289, 1659-1666; Jensen et al, Am J Clin Nutr (2004), 80, 1492-1499), in the cholesterol levels and the risk of colon cancer (Whitehead, Gut (1986), 27, 1457-1463; Anderson, Am J Clin Nutr (1991), 54, 678-683). Therefore, the World Health Organization (WHO) recommends a fiber intake of more than 25g person / day, and the Spanish Society of Community Nutrition advises a fiber intake of 3Og person / day, of which 70% should be insoluble and 30% soluble dietary fiber.

The growing demand for healthy products has led to the design of fiber-rich products. From a technological point of view, dietary fiber is used as a fat mimetic and to restore palatability in products with low carbohydrate content. This last effect is achieved by increasing the consistency and distribution of water in the food systems that produce the fibers (Wang et al, Food Chem (2002), 79, 221-226; Sangnark et al, Lebensm. Wiss.u -Technol (2004), 37, 697-704; Sangnark et al, Food Res Int (2004), 37, 66-74). However, in bakery products, the problem lies in the negative effect of the fibers on the sensory acceptance, volume reduction, increase in the hardness of the crumb, darkening of the crust and often, aftertaste in the product. The prevalence of the beneficial effects of the fibers on the aforementioned disadvantages has motivated the appearance in the market of numerous fibers from different origins. Inulin, pea fiber, beet fiber, others from cocoa, orange, coffee, and cereals such as rice husk, wheat, oats and barley, have been added to wheat flour to improve the quality of enriched breads in fibers (Wang et al, Food Chem (2002), 79, 221-226; Sangnark et al, Lebensm. Wiss.u-Technol (2004), 37, 697-704; Sangnark et al, Food Res Int (2004) , 37, 66-74; Gómez et al, Eur Food Res Technol (2003), 216, 51-56). So far the fibers have been added both individually and a combination thereof, without achieving satisfactory results in this field. However, the combination of different fibers is a little exploited strategy, which could solve the technological problems that the addition of individual fibers causes. With respect to low-calorie products, there are several patents in which the starch content is eliminated or reduced (US3348951 and US35744634), or gluten (US3676150). Another alternative has been the use of wheat bran (US 4109018) or fibers from rice husk or soybean (US3767423), pea and oatmeal (US4237170 and US4824683) or the mixture of cellulose and cellulose derivatives (US4109018). In this sense, fruit pulp has been used as a source of fiber (US4971823), or pea fiber (CA1048848). Given the negative effects of fibers on the technological quality of products, different alternatives have been proposed to improve the technological and sensory quality of fiber-rich bakery and pastry products. Among them, the addition of emulsifiers with BHL> 9 (JP2227020), thickening polymers (US5035903), mixtures of oxidants, emulsifiers, gluten and alpha amylase (JP6070670), fibers in liquid form (JP7327583), or inclusion of dextrins and cellulose (JP2001045960). However, by replacing part of the components of the dough with fibers, in sufficient quantity to cause the reduction of the necessary caloric intake, the development of the internal structure of the dough is hindered, which negatively affects the characteristics of the products thus obtained. Thus, the low-calorie products resulting from such formulations have not been successful in providing a commercially viable and consumer-accepted product. Therefore, many of the bakery products manufactured have been limited to being marketed as high in fiber, but not low in calories.

The proposed invention is a composition of fibers to be used in bakery, pastry and biscuit masses that gives rise to fiber-rich products, low in calories and accepted by the consumer where the nature, solubility / insolubility in water, and Ia proportion of fibers used play a key role.

DESCRIPTION OF THE INVENTION Brief Description

The object of the present invention constitutes a fiber composition for the bakery, pastry and biscuit doughs, hereinafter fiber composition of the present invention, which includes a mixture of inulin, beet fiber and pea fibers, and therefore a mixture of soluble and insoluble fibers. Insoluble fibers are responsible for a significant increase in the water absorption of the flours (Rosell CM, Santos E, Collar C, Mixing properties of fiber-enriched wheat bread doughs: A response surface methodology study, Eur Food Res Technol, 2005, DOI 10.1007 / s00217-005-0208-6), and mixtures of soluble and insoluble fibers lead to a substantial improvement in the machinability of the dough (Collar C, Santos E, Rosell CM, Assessment of the rheological profile of fiber-enriched bread doughs by response surface methodology, J Food Eng, 2005, doi: 10.1016 / j.jfoodeng. 2005.11.026). The use of said composition in bakery, pastries and biscuits leads to obtaining low-calorie baked goods.

Thus, the fiber composition for the bread, pastry and biscuit doughs of the present invention includes an effective amount of inulin, beet fiber and pea fibers containing between 10-40% soluble fiber with respect to the total fiber added, Ia which has been described as adequate to minimize the undesirable technological properties of the fibers (Collar C, Santos E, Rosell CM, Assessment of the rheological profile of fiber-enriched bread doughs by response surface methodology, J Food Eng, 2005, doi: 10.1016 / j.jfoodeng. 2005.11.026); and improve the thermal behavior of the masses that is directly related to a longer shelf life (Collar C, Santos E, Rosell CM, Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends, Cereal Chemistry, 2006 , doi: 10.1094 / CC-83-0000). The fiber composition for the bread, pastry and biscuit doughs of the present invention leads to a fiber-rich product, which must contain at least 6 g of fiber / 100 g of product (Codex Guideline).

Detailed description

At present there is no regulation to qualify food products low in calories or 'light'. The only reference is the agreement drawn up by the Interministerial Commission for Food Management, which describes the following recommendations: i. The existence of reference products in the market, ii. The 30% reduction in energy value with respect to the reference product, iii. The labeling should mention the percentage of calorie reduction, the energy value (per 10Og or 100 ml_) and the percentage of the reference product.

The reduction of the caloric content of the products has been attempted through the reduction of fats or the reduction of sugar. However, both are necessary for the normal functioning of the organism, whereby its reduction must be controlled. On the other hand, the intake of carbohydrates should be between 50-60% of the total daily calories, with cereals and derived products being the most important source of carbohydrates. In sum, the growing demand for functional foods with a low calorie content in the context of a healthy diet with an adequate intake of carbohydrates, gives great importance to the present invention. The fiber composition of the present invention originates bakery, pastry and biscuit products with a caloric content of 30% lower than the reference products. To this advantage must be added the functional and physiological effect that fibers have on health (Redgwell R, Fischer M. Dietary fiber as a versatile food component: An industrial perspective, Molecular Nutrition Food Research, 2005, 49, 421-435) . A particular object of the present invention constitutes a fiber composition of the present invention in which the effective amount of fibers is preferably between 250 and 750 g of fiber per kg of flour, or more preferably between 450 and 600 g of fiber per kg of flour This quantity of fibers allows to consider, from a legal point of view, products made with this mixture as "rich in fiber" since, as it has been coined by the FAO through a Codex Guideline, they contain at least 6 g of fiber / 100 g of product.

In the bakery, pastry or biscuit industry, when carrying out feasibility studies of a new process, the adequate handling of the dough in the mechanized processes (machinability) is one of the determining factors of the process. In this way, the addition of fibers implies an increase in the adhesiveness and / or stickiness of the masses, which hinders their machinability, and therefore, the development of industrially viable processes. The Composition of fibers of the present invention allows to properly process the masses with high fiber content in the automated processes of the industry (Collar C, Santos E, Rosell CM, Assessment of the rheological profile of fiber-enriched bread doughs by response surface methodology, J Food Eng, 2005, doi: 10.1016 / j.jfoodeng. 2005.11.026).

In the mixture of fibers of the present invention, insoluble fibers are responsible for a significant increase in the water absorption of the flours, which translates into final products that retain, for a longer time, their freshness and their organoleptic characteristics. (qualities we perceive for the senses), aroma and flavor (Rosell CM, Santos E, Collar C, Mixing properties of fiber-enriched wheat bread doughs: A response surface methodology study, Eur Food Res Technol, 2005, DOI 10.1007 / s00217- 005-0208-6 Armero E, Collar C, Crumb firming kinetics of wheat breads with anti-staling additives, J Cereal Sci, 1998, 28, 165-174). On the other hand, soluble fibers added individually in the panano processes do not provide any relevant technological effect. However, the mixture of soluble and insoluble fibers of the present invention leads to a substantial improvement in the capacity of the machinery and equipment to properly process the mass in the automated processes of the industry. An effective amount of soluble fibers comprised between 10-40% of the total fiber added, has been described as adequate to minimize the undesirable technological properties of the fibers, that is, to avoid the crumbling of the crumb of the products already made. , and decrease the hardening and loss of elasticity of the masses with the consequent increase in difficulty in handling (Collar C, Santos E, Rosell CM, Assessment of the rheological profile of fiber-enriched bread doughs by response surface methodology, J Food Eng, 2005, doi: 10.1016 / j.jfoodeng. 2005.11.026). Other benefits obtained by the contribution of the proportion of soluble fibers indicated above consist in improving the thermal behavior of the doughs, or what is the same, allowing the sequence of chemical reactions developed in the dough during cooking to translate into a greater Product shelf life (Collar C, Santos E, Rosell CM, Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends, Cereal Chemistry, 2006, doi: 10.1094 / CC-83-0000). The use of fibers for the manufacture of bakery, pastry and biscuit products involves developing doughs whose internal structure is very weakened and which, in order to be worked and give rise to attractive-looking products, requires the use of other components together that reinforce the internal structure altered. Thus, the use of structuring agents in the formulation of bakery and pastry products can be beneficial both to improve the machinability of the doughs and to improve the characteristics of the baked goods. Thus, another particular object of the present invention constitutes the fiber composition of the present invention in which an effective amount of structuring agents is added including vital gluten, cellulose derivatives, pectin derivatives, xanthan gum, guar gum, garrofín gum. In the same way, another particular object of the present invention constitutes the fiber composition of the invention to which other agents or improvers of dough or bread are added, among others, emulsifiers, ascorbic acid, polyols, antimicrobial, enriching, flavoring, natural and / or lyophilized mother masses. The fiber composition of the present invention can be added as an ingredient in the manufacture of bakery, bakery and biscuit pastry doughs without modifying the process scheme, machinery or sequence of steps generally involved in the manufacture of said products. On the other hand, in bakery, pastries and biscuits, one of the first stages of the production processes consists of kneading / mixing the components that make up the dough. In this way, the fiber blend of the present invention can be added directly, as an individual ingredient, in obtaining the dough of bakery, pastry and biscuit products, or it can be used to obtain prior mixtures, of two or more ingredients, in the form of enriched flours or marketable preparations for direct addition in the manufacture of bakery, bakery and biscuit pastry doughs.

Finally, another object of the present invention constitutes the use of the fiber composition of the present invention as an ingredient in the manufacture of bread doughs, pastries and biscuits, to obtain bakery products, with acceptable sensory properties and with a half-life similar to that of commercial bread products existing in the market.

DESCRIPTIONS OF THE FIGURES

Figure 1 - Evolution of the sensory scores of low-calorie and fiber-rich bread during storage up to 10 days in co-extruded polypropylene container, at 25 ° C. Sensory quality was determined with a panel of 60 consumers using a nine-point hedonic scale, evaluating the external appearance, aroma, texture, taste and acceptability. The assigned scores correspond to 9: I like it extraordinarily; 8: I like it a lot; 7: I like it moderately; 6: I like it slightly; 5: I neither like nor dislike it; 4: I dislike it slightly; 3: I dislike moderately; 2: I really dislike it; 1: I dislike it extraordinarily.

EXAMPLES OF EMBODIMENT OF THE INVENTION

Example 1. Preparation of bread from the improver composition of the present invention According to the present invention the effect of adding fiber mixtures can be tested in doughs and bread doughs as described below.

The bread was prepared according to the following Table 1, expressed in% solid base (flour-fiber mixture): Table 1.- Recipe for making the dough

All the constituents were kneaded until reaching an optimum consistency of the mass. Then the dough was allowed to rest for 15 min, after which it is divided, twisted and included in the molds. It was allowed to ferment 40 minutes at 33 ° C, and baked at 185 ° C for 30 min. The characterization of the breads obtained was made by measuring the volume of the breads by displacement of turnip seeds. The texture of the crumb was determined by means of a TA-XT2L texturometer. Furthermore, the behavior of the bread during storage can be measured by the firmness of the crumb during the entire storage period, in this way the speed of aging of the bread is obtained. E, Collar C. "Crumb firming kinetics of wheat breads with anti-staling additives" Journal of Cereal Science. 1998. 28, 165-174; Rosell CM, Rojas JA, Benedito de Barber C. "Influence of hydrocolloids on dough rheology and bread quality." Food Hydrocolloids 2001. 15, 75-81; Wang J, Rosell CM, Benedito de Barber C. "Effect of the addition of different fibers on wheat dough performance and bread quality". Food Chemistry, 2002. 79/2, 231-236; Collar C, Bollaín C, Angioloni A. "Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads "Journal of Food Engineering. 2005. 70, 479-488]. Sensory quality was determined with a panel of 60 consumers using a nine-point hedonic scale, assessing the external appearance, aroma, taste, texture and overall acceptability The chemical composition was determined using the standard methods of the ICC (1994), and the dietary fiber was determined by the method of the AACC (32-07) The results obtained are detailed below.

Table 2.- Volume of the loaves

As can be seen in Table 2, the best bread volume was obtained with the simultaneous incorporation of a combination of fibers, gluten, cellulose derivative and alpha amylase.

Table 3.- Characteristics of low-calorie bread during storage

Table 3 shows the hardness of the bread crumb that was obtained with the addition of the fiber mixture, and the improvement that was obtained when a combination of gluten, cellulose and alpha-amylase is added.

It should be noted that low-calorie bread is still accepted during a long storage process, showing sensory characteristics

(external appearance, aroma, flavor, texture and global acceptance) between moderately likes and dislikes or dislikes after a storage period of 10 days (Figure 1).

The caloric content per 100g of the bread obtained with the described formulation is as follows (Table 4).

Table 4.- Composition of low-calorie bread compared to a commercial reference.

The bread obtained with the proposed formulation showed a significant reduction in caloric content, considering the reference bread values of 238 kilocalories / 100 grams. This reduction in caloric content resulted from the amount of fiber added and its ability to retain water in the presence of an adequate amount of gluten and structuring agents. The reduction obtained was greater than the 30% required to consider a product low in calories, in addition to being a product with a high fiber content, which has a good appearance and sensory acceptance.

Claims

1.- Composition of fibers, improver for the bread doughs, pastries and cookies, characterized in that it includes inulin, beet fiber and pea fibers; which leads to a low-calorie baked product.

2. Composition of fibers, improver for the bread doughs, pastries and cookies, according to claim 1, characterized in that the fiber content is preferably between 250 and 750 g of fibers per kg of flour.

3. Composition of fibers, improver for the bakery, pastry and biscuit doughs, according to claims 1 and 2, characterized in that the fiber content is more preferably between 450 and 600 g of fibers per kg of flour.

4. Composition of fibers, improver for the doughs of bread, pastries and cookies, according to claims 1 to 3, which leads to a baked product rich in fibers.

5. Composition of fibers, improver for the masses of bread, pastries and cookies, with a proportion of soluble fiber comprised between 10-40% of the total fiber according to claims from 1 to 4.

6. Composition of fibers, improver for pancakes, pastries and biscuits, according to claims 1 to 5, characterized in that an effective amount of structural agents is added, including vital gluten, cellulose derivatives, pectin derivatives, rubber xanthan gum, guar gum, garrofin gum.

7. Composition of fibers, improver for pancakes, pastries and cookies, according to claims 1 to 6, characterized in that other agents or improvers of dough or bread are added, among other emulsifiers, ascorbic acid, polyols, antimicrobials, enrichment , flavorings, natural and / or lyophilized mother liquors.

8. Use of the fiber composition according to claims 1 to 7 as an ingredient in the manufacture of bakery products, pastries or cookies without special requirements in the technological process of obtaining.

9. Use of the fiber composition according to claims 1 to 8 as an ingredient in the manufacture of bakery products, pastries or biscuit, used directly as an individual ingredient of the dough or in its possible mixtures with another, or other, components thereof.

10. Use of the fiber composition according to claims 1 to 9 to obtain pancakes, pastries and cookies, characterized by originating bakery products with acceptable sensory characteristics and with a half-life similar to that of commercial products.