All About Fiber

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Dietary Fiber ii

Volume XXXI, Issue 2 March/April 2009

Dietary Fiber ii

Contributing Editors Toby Moore/Brian Strouts

iNtrODUCtiON

Dietary fiber is an ingredient that lends both

nutritional value and functional characteristics to baked

goods. As discussed in Technical Bulletin Volume

31, Issue 1, dietary ber offers a wealth of health

benets, including improved gastrointestinal health,

and lowered risk of diverticular disease, heart disease,

cancer, and diabetes. While U.S. consumers have a

much lower intake than recommended 10 g to 15

g per day compared to the recommended 25 g Daily

Value for a 2,000-calorie diet dietary ber, when

used appropriately, can add signicantly to consumer-appealing textural characteristics, while also adding

nutritional value to nished baked goods. With careful

formulation, nished baked products can be more

nutritional, more appetizing, and more marketable.

This Technical Bulletin will provide information

about formulating with dietary ber, targeting specic

nutrient and health claims, and inuencing product

texture and other characteristics. It will also detail

specic formulas using added dietary ber.

FOrMULatiNG WitH Fiber

There are two objectives for adding ber to a bakery

product. The rst is to add texture or other functionality,

and the other is to fortify it. For fortication, factors

such as marketing goals, claims, costs, and eating

quality have to be considered. In the United States,

one of three levels of ber is generally selected. In

most cases, an excellent source of ber (5 g total

dietary ber [TDF] per serving) is selected as a target.

For example, many of the double-ber breads have

5 g TDF per serving. A good source (2.5 g TDF

per serving) is selected if cost is a constraint, or if

it is difficult to formulate normally due to unique

textures, small serving size (e.g., snacks), or other

reasons. A third option is to maximize the ber level,

or to make a statement indicating the percentage of

Daily Value provided. For instance, if a food contains

10 g TDF, then it can be stated that it provides 40%

of the Daily Value of ber because it provides 10 g of

the 25 g Daily Value for TDF. Similar nutrient contentgoals are set in other countries. See Technical Bulletin

Volume 31, Issue 1 for specic TDF levels needed

for claims.

Many bakery products intrinsically contain

approximately 1 g of TDF per serving, or Reference

Amount Customarily Consumed according to FDA

(e.g., bread = 50 g, snacks = 30 g). Typically, whole

grain products intrinsically have closer to 1.5 g to 2 g

of TDF per serving. This amount varies considerably

because whole grains vary greatly in ber content

(Table 1) (The Whole Grains Council, 2009). For this

reason, nutritional analysis programs (such as Genesis

R&D) are often used to formulate and balance the

formula. Many commercial bers have about 90% TDF

content, while many bers, brans, and resistant starches

contain between 20% and 80% TDF. A baker or food

scientist needs to utilize the strengths and weaknesses

of available ber sources to deliver quality product.

rjn Mh, Ph.D.SunOp


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Page 2

Tables 2, 3, and 4 show comparisons of several

bakery products formulated with differing desired levelsof TDF (Mehta, et al., 2008). In bread, when TDF was

increased to 2.5 g/serving, only one type of ber was

needed. For 11 g TDF, multiple types of ber were

needed. One of the two oat bers and resistant starch

mimic starch-like textures. The other oat ber and bran

add resiliency and rmness, while the soluble ber adds

softness. Gluten adds structure, and emulsiers and oil

enhance mouthfeel. To conrm the importance of

multiple ber sources, the 11 g-TDF, multiple-ber bread

(control) was compared to breads where TDF was solely

from one ber source. The breads were comparable

to the control, but not as ideal (Figure 1). When inulinwas used as the sole source of ber, the dough did

not form (Figure 2). However, inulin enhanced bread

characteristics when used at optimum levels.

Formulating gluten-free products is a special

challenge, especially since regulations vary from country

to country and because often bakers have multiple

objectives, such as not using any protein. In principal,

Whenever low levels of added ber are required

(e.g., to achieve 2.5 g TDF per serving), usually a singlesource of ber is used to simplify bakery inventory.

This ber is typically chosen for its cost, label appeal

for food source, and ability to formulate a food with

good texture and appropriate avor. Adjustments may

be needed in functional ingredients such as gluten,

and in leavening systems to account for dilution. In

general, even when formulating 5 g-per-serving bakery

products, bakers can often deliver an excellent quality

product with a single added ber source, if care is

taken in choosing the optimum ber.

At very high ber levels, a combination of bers is

often needed. Each ber has its own unique strengthsthat need to be considered in creating a complete

cocktail. To mimic nature, a good starting ratio that

can be customized to a specic bakery product is two

parts insoluble ber, one part soluble ber, one part

bran, and one part resistant starch. Using two types

of insoluble bers allows a baker to further increase

overall TDF level.

tl 1. Fiber Content of Whole Grains.

Gn % F tDF/Svng of Whol Gn

Kamut Grain 19.2 3.1 g

Bulgur 18.3 2.9 g

Barley 17.3 2.8 g

Barley, Pearled 15.6 2.5 g

Amaranth 15.2 2.4 g

Rye 14.6 2.3 g

Triticale 14.6 2.3 g

Wheat 12.2 2.0 g

Oats 10.6 1.7 g

Buckwheat 10.0 1.6 g

Sorghum 9.0 1.4 g

Millet 8.5 1.4 g

Corn 7.3 1.2 g

Wild Rice 6.2 1.0 g

Quinoa 5.9 0.9 g

Brown Rice 3.5 0.6 g


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tl 2. Total Dietary Fiber in Breads.

tl 3. Total Dietary Fiber in Bagels.

tl 4. Total Dietary Fiber in Tortilla Chips.

Fgu 1. Effect of Single-Source Fibers* in

Formula on Appearance of High-Fiber (11 g

TDF/50 g serving) Breads.

Fgu 2. Effect of Multiple-Source Fibers (control)

and Inulin as Sole Fiber Source in Formula on

Dough-Mixing Characteristics of High-Fiber (11 g

TDF/50 g serving) Breads.

Multiple fber sources: bran,

oat fber, inulin, resistant starch

Single fber sources

CONTROL INULIN

Ingredient Amounts(g/50 g Serving)

Total Dietary Fiber(g/50 g Serving)

BreadIngredients

Control 2.5 gTDF

11 gTDF

Control 2.5 gTDF

11 gTDF

Flour 30.1 27.1 6.3 0.66 0.60 0.57Inulin - - 4.2 - - 4.05Oat fiber 500-48 - 2.0 3.1 - 1.89 2.83

Oat fiber 300-58 - - 1.1 - - 0.94Resistant starch - - 2.1 - - 1.67Red wheat bran - - 2.1 - - 1.13Miscellaneous na na na 0.07 0.05 0.09Total 30 29 19 0.73 2.54 11.28

Tortilla ChipIngredient Amounts

(g/28 g Serving)Total Dietary Fiber(g/28 g Serving)

Ingredients Control 9 g TDF Control 9g TDF

Oat fiber 300-58 - 4.1 - 3.65Oat fiber 200-150 - 4.0 - 3.56Masa flour 24.4 11.3 1.47 0.68Hydrocolloids - 0.4 - 0.35Red wheat bran - 0.6 - 0.32Total 24.4 20.4 1.47 8.56

Ingredient Amounts(g/55 g Serving)

Total Dietary Fiber(g/55 g Serving)

Bagel Ingredients Control 5 gTDF

15 gTDF

Control 5 gTDF

15 gTDF

Flour 33.2 19.8 24.1 0.90 0.60 0.64Oat fiber 500-48 - 2.7 6.0 - 2.44 5.39Resistant starch - - 6.0 - - 4.77Inulin - 1.3 2.0 - 1.28 1.92Polydextrose - - 2.8 - - 1.77Defatted soy flour - 5.3 3.6 - 0.82 0.55Cellulose/guar/xanthan - 0.3 0.4 - 0.23 0.33Miscellaneous na na na 0.03 0.05 -Total 33 29 45 0.93 5.42 15.37

*Control used optimum levels of four ber sources;inulin as single sole ber source could not be mixed to

form dough but was synergistic in optimum mixture.Loaf volumes were: Control=2068 cc, Oat ber=1572cc, Resistant starch=1506 cc.


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Page 4

it is good to have an ingredient that will form structure

(e.g., an alternate protein, or a combination of a

functional ber and gum). After that initial challenge is

met, other formulation changes can be more readily

addressed. Bakers may have to compromise slightly

on some sensory characteristics depending on the

objectives and limitations. Appendix A includes anexample of a gluten-free cookie that uses a soy protein

and ber combination as the basis of structure.

USiNG Fiber tO iNFLUeNCe teXtUre

One of the biggest advantages of the variety of

ber sources available is that bakers can choose the

best ber(s) to deliver a specic texture. Insoluble bers

can range from soft and/or springy types that add

resiliency, to stiff and inexible types that add crunch.

Fiber manufacturing process parameters are used

to control ber properties, which in turn impact the

bakery product texture. Single, raw-material sources,such as oat ber or wheat ber, are processed in

different ways to impart different properties to the

ber. This enables the baker to choose the ber based

on desired texture, volume, spread, microwave stability,

breakage, checking, surface oiliness, appearance, and

cost constraints.

Similarly, the ber will inuence water absorption

characteristics and other properties during formation of

the dough and batter. Choosing the right ber will allow

optimum mixing characteristics, dough relaxation, and

anti-sticking during sheeting. Low-viscosity soluble ber

sources can be varied from small-molecular-weight bers

to very large-molecular-weight bers to bring a certain

body to the bakery product, lling, or icing. Resistant

starches can have properties analogous to the starches

that they are derived from. Some resistant starches,

such as the RS1 and RS2 types, are susceptible to

breakdown to non-ber carbohydrates if an intense

processing condition, such as extrusion, is used. For

normal baking, this is usually not an issue; but its

important to communicate with the manufacturer to

ascertain baking characteristics. Again, brans bring their

specic native properties to formulas. For example, ahard red winter wheat bran will add crunch, and corn

will allow pufng and add softness. Many soluble bers

are prebiotics and thus offer specic prebiotic benets;

however, consuming too much of some soluble bers

can result in gastric distress.

In addition to choosing the perfect ber(s) to bring

the best texture in ber-fortied foods, formulating

with highly viscous bers can be a challenge. This is

especially true in the case of the beta-glucans (e.g., oat

and barley) and psyllium, which are added at high levels

for heart-healthy claims (see Technical Bulletin Volume

31, Issue 1 for details). Choosing the right insoluble or

soluble ber will help reduce gumminess or mouthfeel

challenges associated with the soluble bers.Lastly, bers can be used for specic functional

benets. For example, a relatively long, exible insoluble

ber can be used to reduce breakage. In this case,

low levels of added ber in the range of 1% to 5%

(our-weight basis) are appropriate. Appendix B

provides examples of bers that leverage specic ber

characteristics to reduce breakage, increase bowl life

of cereal, and reduce oil uptake. Specic insoluble and

soluble bers can also be chosen for their ability to

reduce syneresis (increases yield, cost savings), increase

microwave stability, improve shelf life, increase frozen

stability, reduce cracking, balance out the high water

absorbency of some whole grains, reduce sticking,

and increase microwave crisping. To obtain optimum

effects, ber should be used synergistically with typical

bakery ingredients (our, leavening, gluten) and special

ingredients (enzymes, emulsiers, etc.).

tyPiCaL FOrMULaS OF baKery

PrODUCtS WitH aDDeD Fiber

The formulas of bakery products with added ber

are listed in Appendices A and B. In Appendix A,

the formulas typically focus on achieving excellent

source, and sometimes good source, of ber. For

levels beyond excellent source, see Tables 2, 3, and

4. Appendix B demonstrates functional uses for ber.

CONCLUSiON

The wide variety of available bers allows bakers and

food scientists to achieve target characteristics in baked

goods by choosing optimum bers for their specic

needs. Fiber can be used to control specic product

challenges such as breakage, cracking, checking,

oiliness, and desirable dough- and batter-processing

characteristics. For low fiber-fortification levels, asingle ber source is generally adequate, whereas for

very high fortication levels, the use of multiple ber

sources is desirable to take advantage of the strengths

of the individual bers in the mix. By making an

informed choice of ber or bers, bakers can have great

control over the nutritional value, texture, and other

characteristics of their bakery products.


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Page 5

aPPeNDiX a (Fiber FOr FOrtiFiCatiON)

Soucs of Fomuls:

MGP Ingredients, Inc., 100 Commercial Street, Atchison, KS 66002

Phone: 800-255-0302. Fax: 913-367-0192. www.mgpingredients.com

National Starch Food Innovation, 10 Finderne Avenue, Bridgewater, NJ 08807

Phone: 800-998-9986. Fax: 908-685-5355. www.foodinnovation.com

SunOpta Ingredients Group, 100 Apollo Drive, Chelmsford, MA 01824

Phone: 800-353-6782. Fax: 781-276-5101. www.sunopta.com

Tate & Lyle, 2200 E. Eldorado Street, Decatur, IL 62525

Phone: 217-423-4411. Fax: 217-421-2216. www.tateandlyle.com

continued on pages 6 to 15

reFereNCeS

1. Mehta, R.S., Peterson, C., Dineen, M., and Zamora, H. Leveraging ber characteristics to functionally

improve food products. In, Consumer Driven Cereal Innovation: Where Science Meets Industry:

Proceedings of the 2007 Cereals & Europe Spring Meeting, AACC Press, St. Paul, MN, 2008. pp 113-116.

2. The Whole Grains Council. Fiber in whole grains.

http://www.wholegrainscouncil.org/whole-grains-101/ber-in-whole-grains. 2009.


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Nutrition FactsServing Size (50g)Servings Per ContainerAmount Per Serving

Calories 110 Calories from Fat 10

% Daily Value*

Total Fat 1.5g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 230mg 10%

Total Carbohydrate22g 7%

Dietary Fiber 5g 18%

Sugars 3g

Protein 5g

Vitamin A 0% Vitamin C 0%Calcium 2% Iron 6%

* Percent Daily Values are based on a 2,000 calorie

diet. Your daily values may be higher or lower

depending on your calorie needs:

Calories 2,000 2,500

Total Fat Less than 65g 80g

Sat Fat Less than 20g 25g

Cholesterol Less than 300mg 300mg

Sodium Less than 2,400mg 2,400mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

Calories per gram:

Fat 9 Carbohydrates 4 Protein 4

tl 1. Bread High-Fiber, Whole Wheat (5 g TDF).

bnch Fomulon

ingdn bks % (Flou bss)

Whole wheat our 100.00

Vital wheat gluten 12.00

High fructose corn syrup 9.00

Canadian Harvest Oat Fiber 610 7.50

Honey 5.00

Canadian Harvest Stabilized RedWheat Bran, Coarse

3.00

Cultured dextrose 3.00

Soy oil 3.00

Salt 2.50

Raisin juice concentrate 2.50Sodium stearoyl lactylate 0.50

Hydrated distilled monoglycerides 0.50

Ethoxylated monoglycerides 0.50

Ascorbic acid 0.05

Dough strengthener 0.04

Yeast, compressed 5.50

Water 105.00

tol 259.59

Nuonl Fcs Pnl

SunOpta Ingredients Group


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Page 7



% Daily Value*

Total Fat 0.5g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 210mg 9%



Soluble Fiber 1g

Sugars 2g

Protein 5g

Vitamin A 0% Vitamin C 6%

Calcium 2% Iron 6%* Percent Daily Values are based on a 2,000 calorie










Calories per gram:


tl 2. White Bread Fiber-Enriched, Heart-Healthy (3 g TDF).

bnch Fomulon


Spong

Spring patent our, enriched 61.20



Dough conditioner, sodiumstearoyl lactylate

0.50

Water 52.00

Dough

Bread our, enriched 28.80

Canadian Harvest Oat Fiber

300-58

4.00

Barley Balance beta-glucanconcentrate

12.00

Sugar, granulated 8.40

Salt 2.00

Nonfat dry milk 1.60

Hydrated distilled monoglyceridesGMS-90

1.00


Calcium propionate 0.15

Dough conditioner, DependoxAXC

0.04

Ascorbic acid 0.015

Water 39.00

tol 223.825

Nuonl Fcs Pnl



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Page 8



% Daily Value*

Total Fat 8g 13%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 25mg 9%

Sodium 380mg 16%



Sugars 24g

Protein 4g












Calories per gram:


tl 3. White Cake Formula (5 g TDF).

bnch Fomulon


Water 165.70

Sucrose 164.10

Cake our 100.00

Cake shortening 49.00

Cake emulsier 6.84


Fibersym RW 38.18

Dry egg whites 7.12

Dry whole eggs 11.40

Nonfat dry milk 9.23

Salt 3.99

Baking soda 2.28

SALP 2.28

Pregel 40 2.85

Flavor 1.71

CMC 0.28

MCP 0.28

tol 569.80

Nuonl Fcs Pnl

MGP Ingredients, Inc.


9/19

Page 9



% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 25mg 8%

Sodium 170mg 7%



Sugars 11g

Protein 2g












Calories per gram:


tl 4. Banana Nut Mufn (5 g TDF).

bnch Fomulon


Banana puree 189.74

Whole eggs 72.95

Granulated sugar 109.38

Margarine 58.36

Vanilla extract 3.30

Cultured low-fat buttermilk 36.51

Salt 0.73

All-purpose our 100.00

Hi-maize 260 100.73

Baking soda 6.74

Walnuts, chopped 54.69

tol 733.13

Nuonl Fcs Pnl

National Starch Food Innovation


10/19

Page 10



% Daily Value*

Total Fat 8g 12%

Saturated Fat 2.5g 13%

Sodium 110mg 5%



Sugars 8g

Protein 1g

Not a significant source of trans fat, cholesterol,

vitamin A, vitamin C, calcium and iron.


diet.

tl 5. Chocolate Chip Cookies with Excellent Source of Fiber (5 g TDF).

bnch Fomulon


Pastry our 100.00

Shortening, Vream Right 69.11

Semi-sweet chocolate morsels,5,000 count

58.23

Granulated sugar, ne 45.06

PROMITOR resistant starchcorn starch

33.41

PROMITOR soluble corn ber 70 27.87

Water 21.50

Oat ber, Canadian Harvest,200-58

11.45

ISOSWEET 100 high fructosecorn syrup

3.25


Sodium bicarbonate 2.29

Salt 1.60

Dry whey 1.53

Liquid caramel color, BC 145 0.76

Vanilla avor 528186 0.76

Chocolate avor 625236 0.76

Lecithin, Alcolec-S 0.76

SPLENDA Sucralose, 25% liquidconcentrate

0.27

tol 381.82

Nuonl Fcs Pnl

Tate & Lyle


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Page 11



% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 55mg 2%



Sugars 9g

Protein 2g












Calories per gram:


tl 6. Shortbread Cookie High-Fiber, Gluten-Free, All-Natural (5 g TDF).

bnch Fomulon

ingdn tu %

Sg 1

Vegetable shortening 37.80

Soy lecithin 0.26

Sg 2

Sugar 26.90

Salt 0.27

Natural avor 0.29

Sg 3

Water @ 34-40F 9.49

Sg 4

SunOpta Organic SoyFiber P-7-10

24.99

tol 100.00

Nuonl Fcs Pnl



12/19

Page 12



% Daily Value*

Total Fat 8g 12%


Trans Fat 0g

Cholesterol 35mg 12%

Sodium 75mg 3%



Sugars 14g

Protein 2g












Calories per gram:


tl 7. Better-For-You Brownie (5 g TDF).

bnch Fomulon


Butter, unsalted 138.45

Unsweetened cocoa powder 40.86


Egg substitute 98.97

Pure Madagascar vanilla 8.24

Coffee, brewed, cooled 13.99

Hi-maize 260 106.52

NUTRIOSE 59.31

Baking powder 1.89

Salt 2.92

All-purpose our 100.00

tol 858.36

Nuonl Fcs Pnl

National Starch Food Innovation


13/19

Page 13



% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 220mg 9%



Sugars 1g

Protein 1g












Calories per gram:


tl 8. Snack Cracker (5 g TDF).

bnch Fomulon


Pastry our 100.00

Water (85-90F) (29-32C) 58.03

PROMITOR resistant starch cornstarch

36.23

X-PANDR food starch modied

17.40

All-purpose trans-free shortening 12.32

PROMITOR soluble corn ber70

8.69


Monocalcium phosphate 1.15


Salt 0.86

tol 239.3

Nuonl Fcs Pnl

Tate & Lyle


14/19

Page 14



% Daily Value*

Total Fat 2.5g 4%


Trans Fat 0g

Cholesterol 0mg 0%

Sodium 220mg 9%



Soluble Fiber 1g

Sugars 2g

Protein 3g

Vitamin A 0% Vitamin C 0%

Calcium 4% Iron 4%* Percent Daily Values are based on a 2,000 calorie










Calories per gram:


tl 9. Cracker Whole Wheat, Heart-Healthy (2.5 g TDF).

bnch Fomulon


Vegetable shortening @ 120-130F 8.0

Sugar 4.6

High fructose corn syrup 2.0

Salt 1.0

Soy lecithin 0.2

Pastry our 50.0

Whole wheat our 50.0

Barley Balance beta-glucanconcentrate

12.3


Sodium stearoyl lactylate 0.2Monocalcium phosphate 0.8

Water 65.6

Ammonium bicarbonate 0.9

tol 196.8

Nuonl Fcs Pnl



15/19

Page 15

Nutrition FactsServing Size (55)Servings Per ContainerAmount Per Serving


% Daily Value*

Total Fat 2.5g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 210mg 9%



Sugars 3g

Protein 6g












Calories per gram:


tl 10. Pizza Crust High-Fiber, Whole Grain (5 g TDF).

bnch Fomulon


Whole white wheat our

(protein 13.5%-14.5%)

100.00

Soy oil 5.24

Canadian Harvest Oat Fiber300-58

4.71


Sugar, granulated 4.19


Salt 1.57

Water (variable) 70.51

tol 193.15

Nuonl Fcs Pnl


aPPeNDiX b (Fiber FOr FUNCtiONaL beNeFitS)

Soucs of Fomuls:

SunOpta Ingredients Group, 100 Apollo Drive, Chelmsford, MA 01824

Phone: 800-353-6782. Fax: 781-276-5101. www.sunopta.com

continued on pages 16 to 19


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Page 16

Summ Uses Canadian Harvest Oat Fiber 770 or 780

(SunOpta Ingredients Group) to increase

the strength of wafe ice cream cones whilemaintaining positive sensory attributes

Reduces breakage during production, shipping,and customer use

Increases cone strength and exibility Allows reduction in packaging costs for retail

distribution Maintains desired sensory attributes Labeled as oat ber, a consumer-friendly

ingredient

tl 1. Breakage Reduction Ice Cream Cone with 4% Oat Fiber.

bnch Fomulon

ingdn Conol bks % Modl Ssm bks %

Flour 100.00 100.00

Granulated sugar 54.90 54.90

Salt 0.50 0.50

Lecithin 0.30 0.30

Water 100.00 110.00

Canola oil 2.10 1.90

Canadian Harvest Oat Fiber 780 -- 4.10


Flat sheets of ice cream cones were prepared in the lab using a wafe cone iron. Test product contained4% Canadian Harvest Oat Fiber 780. A 3-point bend test with a TA.XT2 Texture Analyzer (Texture

Technologies Corporation, Scarsdale, NY, www.texturetechnologies.com) was used for strength and textureanalysis. The at cones were placed in a breaker xture and a rounded-end knife was used to apply forceuntil the cones broke. Results were expressed as force (g) required to break the cone, reecting strength anddistance traveled (mm) by the probe prior to breaking, which reects exibility and fragility of the cones.

A drop test was performed with 3 pieces of at cones. The number of new fragments generated per atcone is reported as broken fragments.

Samples with Canadian Harvest Oat Fiber 780 demonstrated a signicant improvement for all attributestested. Strength increased by 27% and exibility increased by 34%. These impacted cone strength andfragility, which translated into a 68% reduction of broken fragments.


17/19

Page 17

tl 2. Breakage Reduction Corn Tortilla with 3% Oat Fiber.

Pocssng Gudlns:1. Dry blend Canadian Harvest Oat Fiber with masa our for approximately 1 minute prior to adding water.2. The amount of additional water required to hydrate oat ber is typically equal to 1.5 times the weight of

the ber.3. Make additional adjustments on an as-needed basis depending on the consistency of the dough.

4. All other processing parameters will be the same as normal operating procedures.

Summ of poducon l nd nlss:

Products

1. Control with no ber2. 3% Canadian Harvest Oat Fiber 770 (plus 2 lb. extra water per pound of ber)

Samples with Canadian Harvest Oat Fiber 770 or 780 demonstrated a strength increase of 20% andexibility increase of 10%.

Summ Uses the addition of 3% Canadian Harvest Oat Fiber 770 or 780 (SunOpta Ingredients Group) to increase

the strength and exibility of the soft corn tortillas Maintains exibility longer to prevent tortilla from cracking while being rolled Adds insoluble ber source without adding calories Labeled as oat ber, a consumer-friendly ingredient


18/19

Page 18

tl 3. Oil Uptake Reduction Fried, Battered Dough.

Dough balls were formed, dipped in batter and then fried.

bnch Fomulon

ingdn Conol b (%) ts b wh F (%)

Flour 100 100

Corn starch 13 13

Salt 4 4

Sugar 3 3

Baking powder 1 1

Eggs, whole 44 44

Skim milk 150 166

Oat ber 770 -- 3.6


Batter Procedure: Add ber to sifted dry ingredients Add milk, eggs wire whisk 1 minute Add milk until Stein cup viscosity = 13 15 seconds

Dough Centers: Conol: 50 g our, 50 g corn our, 56 g water ts: 50 g our, 50 g corn our, 3 g 770 ber, 64 g water Mix 2 minutes on low speed; hand press dough balls Water adjusted TA.XT2 = 223 226 g at 50% strain

Dip four 10 g dough balls in batter

Fry at 350 F for 6 minutes (n=11)

% F

Dough Cn b Dcs vs. Conol P (wo-l s)

Control Control 0 --

Control Fiber 8.6 0.047

Fiber Control 5.7 0.163

Fiber Fiber 5.5 0.208

Fiber* Fiber 14.1 0.012

*For last test cell, 10.7 g dough was used vs. 10 g for Control; quantity of our per dough ball was

equivalent. n=4.


19/19

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tl 4. Cereal Bowl Life Extension.

Extruded Cereal Os with Oat Fiber

Mls nd Mhods

The effect of Canadian Harvest Oat Fibers on bowl life (time cereal remains crunchy and crispy, without becom-

ing soggy, after milk is added) was tested in O-shaped cereal extruded in a Wenger TX-57. Sensory and analytical

texture analyses, and other testing, was used to evaluate these cereals. The Control formulas used corn our (58%or 58.5%), oat our (37%), sugar (3%), salt (1%), calcium carbonate (1% or 0.5%), and antioxidant (0.05%). When

ber was tested, corn our and oat our were proportionately reduced.

Summ

Oat ber 200-150 at 10% is the best single ber for extending bowl life A combination of 4% oat ber 200-150, 3% oat ber 770 and 6% wheat-resistant starch(MGP Ingredients, Inc.) is best overall for bowl life

To maintain crispiness and crunchiness, oat ber 200-150 is the best To maintain hardness, oat ber 770 is the best Wheat-resistant starch is best for initial crispiness (just when milk is added) Oat bers should be used at a minimum of 5% levels for bowl life enhancement; up to 10% levels are best Calcium carbonate at 1% and oat ber synergistically extend bowl life Cereal volume was best for oat bers 100, 610, S-200, and mixtures of ber and resistant starch When tested with a texture analyzer, oat bers 610 and 770 were best for hardness Sensory results correlated with analytical results

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