Herbacel Classic Plus AF 60/100 In Rye And Rye-mixed .

Herbacel Classic Plus AF 60/100in Rye andRye-mixed Bakery Products1

herbacel classic plus aF60/100 in rye and rye-mixed bakery productsof Herbacel Classic Plus AF 60/100 (in relationto the rye flour) is added.Dough with Herbacel Classic Plus AF 60/100can be processed very well despite the highdough yield. Due to the high water binding thedough is less sticky compared to usual ryedough. Rye and rye-mixed doughs with Herbacel Fig. 1: left: standard rye bread (dough yield 185); right:Classic Plus AF 60/100 are therefore suitable forrye bread with 4 % Herbacel Classic Plus AF 60/100both traditional as well as industrial made breads.and adjusted water addition (dough yield 200)Due to the polyphenolics of Herbacel ClassicRye and rye-mixed bakery products are cha-Plus AF 60/100, the valuable secondary meta-racterised by a juicy crumb, aromatic taste,bolites of apples, colour as well as typical flavourtypical colour and long fresh-keeping. Theseof the bread will be intensified.are basic differences compared to wheatbased bakery products. Most consumersFresh-keeping oF bread and rollsconsider rye bread as nutritionally valuable.The appearance of freshness in bread and rollsWhereas wheat dough is visco-elastic ryeis influenced by two main parameters: crispinessdough will be short and plastic. Its baking pro-of the crust and softness/juiciness of the crumb.perties are mainly based on the high amount ofDuring storage, the gelatinized starch is losingwater binding pentosans. The stable watersome of the water that was bound during bakingClassic Plus AF 60/100, a(retrogradation). This moisture is moving fromfine milled apple fibre with especially high fibrethe centre to crust. As a result the crumb will be-binding ofHerbacel content, helps to improve dough and pastrycome dry and firm whereas the crust will be-properties and gives an additional nutritionalcome softer and moistly. This means that crumbbenefit.firmness and product moisture are measurableparameters to describe the freshness of bread.inFluenceon dough and pastry propertiesThe water binding capacity of Herbacel ClassicThe amount of water plays a central role withPlus AF 60/100 enables the production of doughregard to the freshness. Therefore increasingwith increased yield without any negative impactthe waterbinding ability dough yield is a commonon processing properties. Therefore starch ge-approach to prolong the fresh-keeping. In thatlatinization during baking will be improved whichcase it is essential that there is no negative im-will lead to a better volume, fresh-keeping andpact on the processability of the dough. Whensoftness of the crumb. Figure 1 shows results ofworking with Herbacel Classic Plus AF 60/100a trial where the dough yield (DY) was increasedthe additionally added water should be 3.5 – 4from 185 to 200. To achieve this outcome, 4 %times the amount of apple fibre.2

In our bakery lab we could prove the positiveDuring eight days of storage the residual mois-impact on the fresh-keeping properties by usingture of the bread with Herbacel Classic Plus AFClassic Plus AF 60/100 to increase60/100 and increased dough yield is constantlythe dough yield. Sensory evaluation confirmshigher than the one of the reference breadthe results given by texture and crumb moisture(figure 3). As both curves are relatively parallelmeasurement.it can be said that neither baking loss increasesHerbacel nor the breads need to be baked for longer.Figure 2 shows the development of crumbfirmness during storage. The significantly slowerconclusion: The softness and juiciness in breadincrease in bread crumb firmness shows thecaused by the use of Herbacel Classic Plus AFeffect on fresh-keeping. The firmness of the60/100 as well as the resulting freshness will bebread with apple fibre after one week ofprolonged. The comparatively high water bin-storage is comparable to the reference after twoding of this apple fibre will slow down the stalingdays.process.6000Reference (DY 185)4 % Herbacel Classic Plus AF 60/100 (DY 200)crumb firmness [g]500040003000200010000012345678days after bakingFig. 2: Influence of storage time on crumb firmness of rye bread with and without Herbacel ClassicPlus AF 60/100 (tpa analysis using a 25 mm ball, 60 % compression of bread slices 25 mm in high).48Reference (DY 185)crumb moisture [%]464 % Herbacel Classic Plus AF 60/100 (DY 200)4442403836012345678days after bakingFig. 3: Influence of storage time on crumb moisture of rye bread with and without Herbacel ClassicPlus AF 60/100 (drying at 102 C until reaching constant weight).3

increasing dietary Fibre contentHerbacel Classic Plus AF 60/100 it is possible toEven though consumers are aware of the nutri-maintain the soft chewing impression and juici-tional benefit of wholegrain they often refuseness of the crumb of rye breads while increasingbread whose higher fibre content results out ofthe fibre content at the same time. As a result,an increased amount of wholegrain flour. Usuallyboth the consumer acceptance as well as thethis is due to the firmer crumb but alsonutritional benefit will be increased. Table 1 com-due to the slightly dry and sandy mouth feel. Thispares two different breads made with flour typeimpression is given by the low water binding and1150 (medium to dark rye flour) in regard to aswelling behaviour of grain husks. By usingpossible fibre claim.Tab. 1: Comparison of Rye bread with Herbacel Classic Plus AF 60/100Fibre rich rye bread withapple fibre (dy 200)rye bread (dy 185)IngredientsDietary fibreIngredientsDietary fibregg/100gproportionallygg/100gproportionallyrye flour, type 1150700856700856rye sourdough (dy 200)600424600424salt22--25--baker’s yeast20--23--Water550--700--herbacel classic plusaF ,1**according to EC-Regulation 1924/2006 on nutrition and health claims made on foods: High in fibre( 6g dietary fibre/100g bread)recipesThere are no limits when using Herbacel ClassicPlus AF 60/100 in rye or rye-mixed bakery pro-rye-spelt bread with apple FibregIngredientsducts. Especially in breads with a high part of an-Rye flour 1150 (medium dark)500cient grains like barley or spelt, which differ inSpelt flour 630 (white)500Sour dough, dry46Salt26water filling no further changes in the bakingBaker’s yeast28process are necessary.Water900Herbacel Classic Plus AF 60/10040their baking behaviour to wheat, Herbacel ClassicPlus apple fibre will help to provide a texture thatappeals to consumers. Despite adjusting the4total2040dy190

Rye bread with Apple Fibre and SeedsgIngredientsRye flour 1150700Sourdough one rise (DY 200)600Linseed/Sun flower seeds200Salt25Baker’s yeast25Water650Herbacel Classic Plus AF 60/10030total2230dy195Rye-Wheat rolls with Apple FibregIngredientsRye flour 1150250Sourdough one rise (DY 200)500Wheat flour 550 (all purpose flour)500Salt25Baker’s yeast35Water630Herbacel Classic Plus AF 60/10020total1960dy188herbafood ingredients gmbhPhoebener Chaussee 1214542 Werder (Havel)GermanyPhone: 49 3327 785-202Fax: 49 3327 785-201info@herbafood.comwww.herbafood.com5

herbacel classic plus aF 60/100 - - 40 75 30 dough 1892 80 2088 110 bread 1630 4,9 1800 6,1* Tab. 1: Comparison of Rye bread with Herbacel Classic Plus AF 60/100 *according to EC-Regulation 1924/2006 on nutrition and health claims made on foods: High in fibre ( 6g dietary fibre/100g bread) rye-spelt bread with apple Fibre Ingredients g