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... phosphated distarch phosphate has eu approval as a food stabiliser (e1413) in soups, sauces, gravies and pie fillings, but mgp ingredients seeks novel foods approval to use it as a healthful ingredient in white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... the company, mgp ingredients, proposes to market its phosphated distarch phosphate as an added source of dietary fibre for use in a range of foods, including white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... ” in particular, the researchers said that the most useful changes appeared to be reducing liquid sugars (such as soft drink) and other sweets, reducing starches and refined grains like potatoes, white bread, white rice and low-fibre cereals, reducing processed foods, and increasing minimally processed foods like fruit, vegetables, whole grains, nuts and yoghurt

... a new addition to its fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims danisco ... jan charles hansen, senior bakery application specialist at danisco, said that with its new grinsted fibreline 105 technology, bread manufacturers can bake with a 100 per cent wholemeal base to produce bread with similar sensory attributes to white bread ... com a combination of known emulsifiers such as datem and monoglyceride along with the supplier’s new enzyme powerfresh means the ingredient ensures the softness and elasticity of white bread in the wholemeal version ... according to hansen, a reduction also in the amount of gluten used from the standard 5 per cent to 3 per cent when using fibreline 105 in wholemeal production improves the texture in the final bread product ... october last year saw danisco release fibreline 103, an ingredient that enables bakers to replace up to 50 per cent of white flour with wholemeal oat flour ... the company said that as the ingredient can boost oat flour content in bread to ensure higher beta glucane levels, bakers could therefore have sufficient soluble fibre in their oat breads to qualify for a cardiovascular health claim approved by the european food safety authority (efsa) ... based on calculations of 50 per cent of the total flour being oat flour in an oat bread recipe, the average level of beta glucanes would be 0 ... 78 g per serving, with one serving being equivalent to two slices of bread, said danisco at the time ... the company also has a product for rye bread applications in its portfolio - fibreline 101

... for example, a slice of whole wheat bread contains 2 to 4 grams of fiber ... he suggested substituting whole wheat bread for white bread as a simple way to increase fiber from grains

... other popular gluten free products produced by patties foods include white bread, sausage rolls and lamingtons

... bakery ingredient suppliers are the target of a licensing deal for a fibre based bread improver that can be used to address salt reduction formulation challenges, claims dutch research group, tno ... the global exclusive rights to lactobacillus reuterii based ingredient, reuteran, are up for grabs, with the researchers stressing that it has shown ability in pilot trials to compensate gluten strength and to overcome stickiness problems of the dough in bread recipes using reduced salt ... the group claims reuteran could be marketed as a prebiotic fibre that acts as a bread improver at the same time ... the addition of fibres to bread creates a number of hurdles in terms of processing, product quality and shelf life, but tno claims reuteran acts synergistically to wheat gluten, and thus improves the volume of the bread and the crumb softness ... adding reuteran in a white bread recipe was reported to result in a higher bread volume compared to a reference without any bread improvers

... for example, our festive freefrom bread sauce can be made in around ten minutes ... simply simmer soya milk and a peeled and quartered onion in a pan for five minutes, remove the onion and stir in a few slices of crumbled freefrom white bread and season

... useful tool for npd uk-based campden bri revealed in a new research paper communicating the advantages of napping to the industry that it has investigated the practicability of using the technique to assess commercial yogurts and white bread; it chose these on the basis that all the senses would be engaged by these products since odour, flavour, appearance, touch and mouth texture were all key

... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... method two-day germinated pea flour was used at 0 per cent, 1 per cent, 3 per cent and 5 per cent levels for each bread type, said the researchers ... "therefore, 20 mm kci was added to all bread recipes based on the added water content," added the researchers ... results the authors said that their study showed reduction of acrylamide in white wheat bread was not notable and, in fact, the addition of pea flour decreased its sensory attributes