Application File

Baked Goods

Content
BENEO-Orafti the FeelGood Factor .............................................................................3 1. Types........................................................................................................................4 2. Purpose of adding Orafti inulin and Orafti oligofructose to baked goods .....4 3. Properties of Orafti inulin and Orafti oligofructose in baked goods...............5
3.1. 3.2. Orafti inulin in baked goods ...................................................................................................... 5 Orafti oligofructose in baked goods .......................................................................................... 5

4. Caloric value of baked goods ................................................................................6 5. The use of Orafti inulin in baked goods ..............................................................6 6. The use of Orafti oligofructose in baked goods .................................................7 7. Recipe overview ......................................................................................................9 8. Methods .................................................................................................................11
8.1. 8.2. 8.3. 8.4. Thickness.................................................................................................................................. 11 Height ....................................................................................................................................... 11 Spread ...................................................................................................................................... 11 Dietary Fibre ............................................................................................................................. 11

9. Notes ......................................................................................................................11

BENEO-Orafti the FeelGood Factor

BENEO-Orafti produces and markets natural food ingredients from chicory to make well-balanced food products that improve your digestive health and make you feel good. Orafti: The FeelGood Factor Orafti inulin and Orafti oligofructose come from the chicory plant and as such have been part of our diet for generations. They are not digested in the stomach or small intestine, and so reach the large intestine intact, where they stimulate the growth of our beneficial bifidus bacteria. This means that our digestive system is healthier and our whole body benefits. We are able to absorb more of the nutritional value in our food including, for example, nearly 20% more calcium. And, not surprisingly, this is exactly what consumers want and expect from food and drinks that help our body to work better. Consumer research, carried out by BENEO-Orafti in more than 11 countries, showed indeed that we feel good when our gut is working well. These results combined with the nutritional benefits of our ingredients, prove that Orafti inulin and Orafti oligofructose are FeelGood Factors for your consumer products. Our consumer research has also allowed us to define a message to the consumer which is both appealing and understandable. Besides these nutritional properties, Orafti inulin and Orafti oligofructose can also be used to replace fat in all water based products or to replace sugar in combination with intense sweeteners in most food products. These ingredients will therefore allow food manufacturers to market wellbalanced products without any compromise on taste and texture in order to enjoy these as much as the regular ones and not feeling guilty.

Conclusion
Orafti inulin and Orafti oligofructose are natural FeelGood Factors from chicory to produce wellbalanced food products that improve your digestive health and make you feel good.

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1.

Types

There are different types of baked goods : semi sweet cookie, shortbread, cake, sponge cake..... In order to give a general overview on these products, the baked goods are categorised as a function of their composition. The 100 % flour approach (or the bakers percentage) is used, as this approach helps to understand the relationship between the different ingredients. In many cases baked goods are composed of different components like chocolate enrobing, filling, glazing ... . In this file the focus is only on the baked goods themselves. About 7 different types of baked goods are shown in table 1. Bread is not covered in this Application File.
Table Type Cake Oatmeal raisin cookie Semi sweet cookie Shortbread cookie Sponge cake Cracker Flat wafer 1. Types of baked goods. sugar for 100 flour 100 75 20 35 100 3 fat for 100 flour 100 40 20 50 15 1 (eggs) 100 eggs water water other important ingredients eggs oat flakes

2. Purpose of adding Orafti inulin and Orafti oligofructose to baked goods

As shown in Table 2, there are different reasons for using Orafti inulin and Orafti oligofructose in baked goods; the most important ones are fibre enrichment, sugar replacement, and exceptionally fat replacement. Orafti inulin is added to the baked good formulation without replacing a specific ingredient. Orafti oligofructose has functional properties like sucrose and glucose syrups, therefore Orafti oligofructose can replace sucrose partially or totally. Fat has different functions in baked goods, it is used in fillings, as a surface spray and in the dough. Fat has a shortening function on the gluten network in the dough, and it also interacts with sugars resulting in softer textures with good melting properties. Rafticreming is a patented process whereby a particle gel is formed by applying shear to a mixture of Orafti inulin and water. These gels have a fat like texture and mouth coating properties. The use of this process is not possible in baked goods, because the water content of baked goods is often too low. Only in freshly baked cakes (10 - 25% moisture) part of the fat can be reduced by adding Orafti inulin, these fresh cakes will have a very good mouthfeel for 2 days.
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Table 2. Addition of Orafti oligofructose and Orafti inulin to baked goods. Concept Fibre enrichment Orafti inulin Addition of Orafti inulin

Orafti oligofructose Addition of Orafti oligofructose through partial sugar replacement Up to 100% Not applicable 60 fructose/ 40 Orafti oligofructose mixtures

Sugar replacement Fat replacement Fructose replacement

Very limited Limited in cake mixes only Not applicable

"Pre biotic" and other nutritional claims

Addition of Orafti inulin

Addition of Orafti oligofructose through partial sugar replacement

3. Properties of Orafti inulin and Orafti oligofructose in baked goods

3.1. Orafti inulin in baked goods
Orafti inulin has a neutral taste with almost no sweetness, Orafti inulin has a limited solubility, has no crystaline form and has a low DE value. Orafti inulin is marginally suitable for sugar replacement. In most baked good applications OraftiGR is used.

3.1.1. Orafti inulin in dough systems

Orafti inulin is only available under powder form, the addition to the dough system is done through premixing Orafti inulin with the dry ingredients before addition of water. The addition of Orafti inulin to flour affects the water absorption of the flour. Correction in water addition are required to obtain similar dough properties. These corrections are mentioned in the different recipes we have developed.

3.1.2. Orafti inulin in fermented products

Fermented baked goods products are fine pastry , breads and crackers. The micro-organism in these products have enzymes which can hydrolyse the fructose chains of oligofructose and inulin. The longer fructose chains, like the inulin chains in OraftiGR or OraftiHP will resist better.

3.2. Orafti oligofructose in baked goods

Orafti oligofructose has similar functional properties to sugars. It has a limited sweetness compared to sucrose. Sometimes the use of a bake stable intensive sweetener is needed like Acesulfame K. Orafti oligofructose is highly soluble (better than sucrose), but does not crystallise. Orafti oligofructose has a higher DE value than sucrose, products with Orafti oligofructose will have more Maillard reactions resulting in more colour formation during baking. Orafti oligofructose can replace sucrose. Total sugar replacement is possible but may not be feasible in practice due to it's dietary fibre effects which may lead to laxation at high intakes.

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3.2.1. Orafti oligofructose in dough systems

Due to the different solubility of Orafti oligofructose compared to sucrose; the amount of water needed by the dough system can be different from the amount of water needed for a dough system with sucrose. The difference in water required by the dough system are mentioned in the different recipes. Orafti oligofructose is available under syrup and powder form. The use of the syrup form will require a correction of the amount of water needed by the dough system.

4.

Caloric value of baked goods

The main components in baked goods are starch, sugars and fat. Starch and sugars have 4 Kcal/g, while fat has 9 Kcal/g. Baked goods are mainly characterised by a high dry substance. OraftiP95 or OraftiL95 has a caloric value of 1,6 KCAL/g while polyols have a caloric value of 2,4 KCAL/g (see document "Nutritional Properties"). The caloric reduction in baked goods with replacement of the sugars by Orafti oligofructose is about 10 to 20 %. Higher caloric reductions can be obtained when fillings and chocolate coatings are reduced in caloric value.

5.

The use of Orafti inulin in baked goods

The addition of Orafti inulin to different types of baked goods has been evaluated. Orafti inulin was added in steps of 2% up to +/- 10% . These percentages were calculated on the end product. The evaluation of the successive additions of Orafti inulin was done according to table 3.
Table 3. Evaluation of parameters Dough parameters Biscuit parameters Texture of the dough Water uptake Thickness Spread Texture Taste Outlook Evaluation by hand Evaluation by hand See par 8.1 and par 8.2 2(cake) See par 8.3 Sensorial evaluation Sensorial evaluation Sensorial evaluation

The successive additions of Orafti inulin resulted in changes of these parameters. These data are available for each type of product mentioned in table 1. Small corrections for water addition were applied. The "easy fibre" concentration is defined as the highest concentration of Orafti *which gives a baked product with a minimal difference from the reference product. The "easy fibre concentrations for Orafti inulin in different baked goods, are mentioned in Table 4.

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Table 4. "Easy fibre" concentration for Orafti inulin in baked goods. PRODUCT Shortbread (Sabl) Orafti inulin 5% Orafti ST 5% Orafti HP (RECIPE BAK401A) Sponge cake (Genoise) 3% Orafti ST 4% Orafti HP (RECIPE BAK501A) Semi sweet cookie (Petit beurre) 5% - 7% Orafti ST 5% Orafti HP (RECIPE BAK201A) Cake (Pound) 3% - 5% Orafti ST 5% Orafti HP (RECIPE BAK101A) Cracker (fermented) 4% Orafti HP (RECIPE BAK701A) Flat Wafer (Sandwiched) 8,5% Orafti ST (RECIPE BAK605A)

"easy fibre concentration" 4% 5%

2,9% 4%

4,6% - 6,4% 5%

2,8% - 4,6% 5%

3% - 4%

7,5%

6.

The use of Orafti oligofructose in baked goods

The evaluation of Orafti oligofructose in baked goods was done by replacing the sugars in the recipe. The sugar was replaced in steps of 10% up to total sugar replacement. These data are available for each type of product mentioned in Table 1. The easy fibre concentration is defined as the maximum sugar replacement level by Orafti oligofructose, with minimum effects on the properties of the baked product. Additionally we explored the possibilities for total sugar replacement in different baked good formulations in combination with other sugar replacers. As Orafti oligofructose does not crystallise, products with only Orafti oligofructose as a sugar replacer will often have textural differences compared to sugar products. The combination of Orafti oligofructose and polyols often allows to improve the texture. Products for diabetics are often based on fructose. Fructose based products have a strong sweet taste, with a slightly burning aftertaste. Combination of OraftiL95 or OraftiP95 and fructose in a 40/60 ratio results in nice sweet products with reduced burning aftertaste.

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Table 5. "Easy fibre" concentration and low sugar formulation with Orafti oligofructose. PRODUCT Recipe proposal Orafti oligofructose type BAK402A : Orafti L95 BAK403A : Orafti P95 + polyols 50/50 BAK404A : Orafti P95 + fructose 40/60 Sponge cake (Genoise) Semi sweet cookie (Petit beurre) BAK502A : Orafti L95 BAK202A : Orafti L95 BAK203A : Orafti P95 + Polyol 50/50 BAK205A : Orafti P95 + fructose 40/60 Cake (Pound) BAK102A : Orafti L95 BAK105A : Orafti L95 + Polyol 50/50 BAK106A : Orafti P95 + fructose 40/60 Wafer (Sandwiched) (Flat) Oatmeal raisin cookie BAK605A : +8,5% Orafti P95 BAK111A : Orafti P95 BAK112A : Orafti P95 + Isomalt 50/50 'easy fibre' or oligofructose concentration, in % on end product 3,5 9 sugar replacement level, in % on end product

Shortbread (Sabl)

20 100

100

6 3,5 8

20 20 100

100

5 13

20 100

10

100

7,5 10 10

50 100

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7.

Recipe overview
Baked Goods BAK101A BAK102A BAK105A BAK106A BAK108A BAK109A BAK111A BAK112A BAK121A BAK122A Madeleine/ Orafti L95 Cake/ Orafti P95 Cake/ Orafti P95 Cake/ Orafti P95 Madeleine/ Orafti L95 Madeleine/ Orafti P95 Oatmeal raisin cookie/ Orafti P95 Oatmeal raisin cookie/ Orafti P95

% fibre 5.0 4.7 12.9 10.2 4.3 3.8 10.8 10.8

remark Fat reduced recipe Fibre enrichment No added sugars, with Isomalt For diabetics, with fructose Fibre enrichment Fibre enrichment Sugar reduced recipe No added sugars, with Isomalt Fat reduced recipe Fat reduced recipe

Almond cake mix/ Orafti GR 4.4 Cake mix/ Orafti GR

BAK150A

Muffin/ Orafti L95

Fat reduced recipe, fibre enriched

BAK152A

Muffin/ Orafti L95

Sugar reduced enriched

recipe,

fibre

BAK153A

Muffin/ Orafti P95

No added sugars, with Isomalt

BAK201A

Semi sweet cookie/ Orafti ST Semi sweet cookie/ Orafti L95 Semi sweet cookie/ Orafti P95 Semi sweet cookie/ Orafti P95 Semi sweet cookie/ Orafti Synergy1 Semi sweet cookie/ Orafti P95 Spiced cookie/ Orafti L95

Fibre enrichment

BAK202A

Fibre enrichment

BAK203A

No added sugars, with Isomalt

BAK205A

For diabetics, with fructose

BAK207A

Sugar reduced, improved calcium uptake Fibre enrichment

BAK209A

BAK301A

Fibre enrichment

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BAK401A

Shortbread cookie/ Orafti ST Shortbread cookie/ Orafti L95 Shortbread cookie/ Orafti P95 Shortbread cookie/ Orafti Synergy1 Chocolate chip cookie/ Orafti Synergy1 Shortbread cookie/ Orafti P95 Mrbekek/ Orafti P95

Fibre enrichment

BAK402A

Fibre enrichment

BAK404A

For diabetics, with fructose

BAK405A

Improved calcium uptake

BAK406A

Improved calcium uptake

BAK408A

No added sugar

BAK411A

For diabetics, with fructose

BAK501A

Sponge cake/ Orafti HP

Fibre enrichment

BAK502A

Sponge cake/ Orafti L95

Fibre enrichment

BAK601A

Wafer/ Orafti L95

For diabetics, with fructose

BAK605A

Flat Wafer/ Orafti GR

Fibre enrichment

BAK701A

Cream cracker/ Orafti HP

Fibre enrichment

BAK702A

Cracker/ Orafti HPX

Fibre enrichment

BAK800A

Sweet cookie/ Orafti L95

Fibre enrichment

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8.

Methods

8.1. Thickness
The thickness is measured on a staple of 10 cookies. The average thickness is calculated.

8.2. Height
The height of the cake baked in a well defined form, is measured.

8.3. Spread
Cookies are baked in a circular shape. The diameter of 10 cookies is measured. The average diameter is calculated.

8.4. Dietary Fibre

Dietary Fibre content is analysed using both AOAC Fructan Method 997.08 and AOAC Total Dietary Fibre Methods.

9.

Notes

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