Evaluation of Unicell fibre in bread

12 kwietnia 2018 | Comments: 0
Tags: bakery

Bread without fiber (formula)

No.	Ingredient	Quantity in grams	Quality loaf
1	Wheat flour, type 550	64.70	500.00
2	Water	38.80	300.00
3	Skimmed milk powder	2.10	16.00
4	Oil	1.94	15.00
5	Sugar	1.94	15.00
6	Salt	0.91	7.00
7	Dry yeast	0.65	5.00
8	Total	111.04	858.00
	Finished product	100.00	773.00

Bread with Unicell fiber 90 (formula)

Wheat flour, type 550	Ingredient	Quantity in grams	Quality loaf
1	Wheat flour, type 550	62.10	485.00
2	Water	42.25	330.00
3	Skimmed milk powder	2.05	16.00
4	Unicell Fiber 90	1.92	15.00
5	Oil	1.92	15.00
6	Sugar	1.92	15.00
7	Salt	0.90	7.00
8	Dry yeast	0.64	5.00
	Total	113.70	888.00
	Finished produc	100.00	781.00

3,4% - quantity of Unicell fiber 90 per 100 grams of finished product

Bread with Unicell fiber 200 (formula)

Wheat flour, type 550	Ingredient	Quantity in grams	Quality loaf
1	Wheat flour, type 550	62.10	485.00
2	Water	42.25	330.00
3	Skimmed milk powder	2.05	16.00
4	Unicell Fiber 200	1.92	15.00
5	Oil	1.92	15.00
6	Sugar	1.92	15.00
7	Salt	0.90	7.00
8	Dry yeast	0.64	5.00
	Total	113.70	888.00
	Finished produc	100.00	781.00

3,3% - quantity of Unicell fiber 200 per 100 grams of finished product

Comparison of bread: without fiber, with Unicell fiber 90, with Unicell fiber 200

Proposal	Bread without fiber	Bread with Unicell 90	Bread with Unicell 200
Size	Low	High	Medium
Colour	Creamy	Creamy	Slightly gray
Structure	Condensed with small, round, evenly distributed air pockets	Aerated, with larger, oval air pockets, more on top	Aerated with the biggest air pockets, more on top, with jagged shape
Moisture on second day	41,56%	42,30%	43,11%
Taste		No differences compared to CT	No differences compared to CT
Weight	773 g	2,5% more	3,0% more
Bread crumbling when sliced		No differences compared to CT	More then CT
Hardness		No differences compared to CT	No differences compared to CT
Energy	257 g	256 g	251 g
100 g of finished product	1,66 g	3,40 g	3,30 g
Possible declaration	No	Yes	Yes

All tests were performed two days after baking. Bread was stored in the plastic foil.

Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only. For industrial requirements, individual parameters of production have to be approved.

Tip: you have to draw attention to the amount of water and choose the parameter individually according to your own recipes and raw materials. Too mch water added results in higher weight but significantly degrade shape and provoke gummy consistency.

Benefits of using Unicell fibers:

Increased Volume of Dough & Finished Bread
Maintains Softness for Longer Time
Improved nutritional profile (If minimum 3% Fibre added)
Appropriate mesh size
High Tensile strength
Better Yield.

How to use:

Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour (remove the same quantity of flour as Fibre added) & Mix thoroughly + Add Water as per Dough Elasticity (2-3 time of Fibre Weight)

Conclusions of using Unicell fibers:

Both mesh - WF90 and WF200 improve shape and weight of the finished product
Adding UNICELL WF90 results in better sensory parameters (taste, color, aeration) than products with UNICELL WF200 added or CT

Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)

Nutrient	Bread without fiber	Bread with Unicell 90	Bread with Unicell 200
Energy	1100kJ/260 kca	1096kJ/259 kcal	1075kJ/254 kcal
Fat (of which saturated fatty acids)	3.00 g (0,4 g)	3.00 g (0.4 g)	3.00 g (0.4 g)
Carbohydrates (of which sugars)	49.00 g (4,3 g)	48.00 g (4.3 g)	47.10 g (4.20 g)
Fiber	1.60 g	3.40 g	3.30 g
Proteins	8.40 g	8.30 g	8.10 g
Salt	0.91 g	0.94 g	0.91 g

Salt = sodium x 2,5