REPLACE FAT IN BREAD AND REDUCE FAT IN PASTRY WITH WAXY DURUM (FR DURUM) FLOUR M. Mouliney 1,4, A. Leroyer 2,4, B. Lavery 3 and C.F. Jenner 4 1 Agrocampus, 65, rue de Saint-Brieuc, 35042 Rennes Cedex, France 2 IUP Chimie Biologie, Faculté des Sciences et des Techniques, 2, rue de la Houssinière, 44 000, Nantes, France 3 Bakery Studies, TAFE Regency Park Campus, South Australia 4 Waite Research Institute FOODPlus, University of Adelaide, Glen Osmond, South Australia
FAT IN THE DIET, OBESITY AND HEALTH NSW/ACT The Daily Telegraph January 03, 2009 More than 7.5 million Australian adults are overweight or obese, with health problems caused by their condition costing the health system a whopping $8 billion a year. Multiple causes for this situation faulty diet is one Imbalanced diet with too much fat and sugar Many bakery products contain fat Bread: some breads contain fat ranging from 3% to 6% of flour weight Pastry: full fat puff pastry 100% Half puff: 50% Sweet short pastry: 50-67% Quiche: 26%
FUNCTION OF FAT IN BAKERY PRODUCTS Bread Stabilise gas bubbles preventing coalescence Increase in loaf volume Imparts crumb softness Improves mouth-feel Increase of shelf-life Pastry Sensory: improves mouth-feel, texture, flavour Increases lift in puff pastry (Seals laminations, fries starch and protein) Reduces gluten formation in short pastry
FR DURUM FLOUR CAN SUBSTITUTE FOR FAT Bhattacharya M et al. (2002) Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry 79: 178-182. Derived waxy durum from waxy bread wheat 20% blend of waxy durum flour was as effective as 3% shortening at increasing shelf life of bread FR durum for present work derived from GBSS null-4a x GBSS null-7a parents Double null progeny crossed and back-crossed with elite breeders line Selected FR durum line multiplied for the present work (Two tonnes available for factory trials in 2011) Development of well adapted cultivars well advanced
WHAT IS FR DURUM? Normal durum has starch comprising about 28% amylose and 72% of amylopectin. FR durum differs only in that its starch is composed entirely of amylopectin. It does not have any more wax than any other wheat. Why is it called waxy? A type of maize was discovered nearly a century ago with an endosperm that appeared waxy to the naked eye. The phenotype was called waxy. Much later it was discovered that a gene controlling the composition of starch had mutated and this mutant gene resulted in 100% amylopectin starch. Several other cereals have the same type mutant gene so they are all called waxy.
MATERIALS AND METHODS Bread Pup loaves: RACI CCD Rapid Bake Test Ingredients - Bakers Flour (100g), Improver (0.5g), NaCl (2g), Fresh Yeast (3g), Fat (1g) FR durum flour to replace 0-30g bakers flour Water to optimum water absorption Mixing time optimised Dough scaled to 150g Baking 20 min at 180 o C Measurements Dough height, oven spring, loaf volume, loaf weight (Loaves sealed in plastic bags) Firmness of crumb by TA-XT2i Texture Analyser compression in grams Top and base of loaf separately
Effects on compression of addition of 1% fat and of 20% FR durum flour Fat and FR durum soften initially and reduce the rate of staling 1600 1400 1200 Compression, g 1000 800 600 400 200 0 Standard + Durum Standard Standard + Fat 0 1 2 3 4 5 6 7 Time, days
Pup loaf sectioned for compression analysis (with 20% FR durum)
Fat increases loaf volume and softens loaf more at the top than at the base. Fat softens by increasing loaf volume. Regression compression vs. loaf volume R 2 = 0.7 120 660 Compression as % of 0 fat 100 80 60 40 20 0 640 620 600 580 Compression Top (left) 560 Compression Base (left) 540 Loaf volume (right) 520 0 0.5 1 1.5 2 2.5 3 3.5 Fat, g/loaf Loaf volume, ml
FR durum increases softness but not through an effect on loaf volume. FR durum softens equally at the top and the base. Regression compression vs. loaf volume R 2 = 0.26 Compression as % 0 durum 120 100 80 60 40 20 0 Compression Top (left) Compression Base (left) Loaf volume (right) 0 10 20 30 40 560 555 550 545 540 535 530 525 520 Loaf volume, ml FR durum, g/loaf
In combination with fat, FR durum increases softness without affecting loaf volume FR Durum Fat Loaf volume Compression g/loaf g/loaf ml g 0 0 523 a 315 (100) a 0 1 582 b 276 (88) b 5 1 597 b 265 (84) b 10 1 585 b 239 (76) c 20 1 562 b 215 (68) c 30 1 533 a 183 (58) d Lsd (P 0.05) 23 25
Combination of low fat and FR durum preferred by taste panel 10 9 8 7 Taster score 6 5 4 3 2 1 No durum 10% durum 20% durum 30% durum Lsd (P 0.05) 0.7 0 No fat 1% Shortening 1% sunflower oil
HOME BREADMAKER Regression compression vs Ln + 1 time (0-6 days) Intercept 800 Slope 0% Durum 100 0% Durum 100 20% Durum 63 20% Durum 71 Compression, g 700 600 500 400 300 200 100 0 0 0.2 0.4 0.6 0.8 1 Ln + 1 Days Durum 0% Durum 5% Durum 10% Durum 15% Durum 20% Durum 30%
Kim Carr (Minister for Innovation, Industry, Science and Research) enjoys bread made with FR durum (photograph by Norman Plant)
SUMMARY FR durum flour softens the crumb and extends shelf-life in bread Its beneficial quality attributes are confirmed by organoleptic evaluation The action of FR durum differs from that of fat 1. Fat reduces compression through its effect on increasing loaf volume where the loaf is free to expand in the oven. 2. FR durum has a different action on crumb softness and staling, not related to loaf volume. Hypothesis Crumb softness is controlled by the amount of mobile water acting as a plasticiser in the gluten phase. Staling occurs as mobile water migrates from the gluten phase to the starch as the starch retrogrades. FR durum reduces staling by reducing the rate of retrogradation of the amylopectin fraction of the starch.
FR Durum Flour in Short Pastry Standard + FR durum Ingredients g g Shortbread margarine 960 480 Cake flour (c. 9% protein) 720 0 Waxy durum flour (c. 12% protein) 0 720 Caster sugar 480 480 Egg 230 230 Bakers flour (c. 11% protein) 720 720 Baking powder 30 30 Water 0 to required consistency
FR Durum Flour in Puff Pastry Standard + FR durum Ingredients g g Bakers flour 1500 1050 FRdurum flour 0 450 Puff pastry margarine 750 525 Salt 8 8 Water c. 800 c. 800
FR durum flour can partially replace fat in pastry 30-50% of bakers flour is replaced with FR durum flour The apple pie (above right) has 50% less fat than the one on the left The cream puff (below) baked with FR durum flour has 30% less fat than the control article
Tasters Comments Samples containing FR durum were visually appealing and the taste was acceptable. FR durum biscuits were less brittle than the standard type. Panellists could not distinguish between normal apple pies and those made from FR durum. Short pastry produced from FR durum was less fragile than the standard pastry: fewer rejected products due to breakage. FR durum puff pastry had more bite resistance than the standard pastry. There was less palate cling from the fat in the FR durum sample than in the standard article.
TAFESA Bakery Studies Conclusions The pastries possessed excellent possibilities for commercial production. There is potential for pastry manufacturers to reduce fat content by 25-50% with minor adjustments in practice. With correct marketing FR durum could be one of the best sales tools seen in the baking industry for many years. Adoption of FR durum could revolutionise the baking industry which has always had the stigma of high fat products attached to it.
Optimisation of formulations Systematic investigation of varying one ingredient at a time Measuring basic properties of the baked product Textural investigation Taste testing
EFFECTS OF REDUCING FAT CONTENT ON SWEET SHORTBREAD BISCUITS STANDARD RECIPE 67% Shortex 53% Shortex 47% Shortex
Shortex 40% Shortex 33% Shortex 27%
EFFECTS OF REDUCING FAT CONTENT FORMULA- TION Shortex, % THICK- NESS MAXIMUM WIDTH MINIMUM WIDTH ASYM- METRY mm mm mm mm 67 6.1 90 89 1.1 53 7.0 88 86 2.1 47 7.8 90 82 8.4 40 8.9 87 84 3.0 33 8.8 88 86 1.5 27 9.8 89 84 4.6
SECTIONED BISCUITS FOR TEXTURE ANALYSIS Fat 34% Fat 67% Fat 34% FR durum 50%
The biscuit piece is mounted on the three-point bending rig of a texture analyser
Data recorded are slope of the load/displacement curve, force to break and deflection to break
RESULTS OF TEXTURE ANALYSIS Formulation Modulus, E Fracture stress 10 3 xfracture strain MN.m -2 MN.m -2 (-) Fat 67% 42.9 0.46 52.6 Fat 34% 43.8 0.73 49.9 Fat 34% FR Durum 2006 Fat 34% FR Durum 2009 51.8 1.08 63.2 57.0 1.15 66.9
TENTATIVE CONCLUSIONS ON FRDURUM IN SHORT PASTRY A work in progress Reduction of fat has major effects on shape and texture How far can fat be reduced to give an acceptable product? Can FR durum offset the fat reduction? If so, how much FR durum needs to be added? Are other changes in formulation needed to produce an acceptable result? What are the relationships between textural parameters and organoleptic tests?
Benefit- Cost Analysis Cost of ingredients assumptions: Bakers flour $1 per kg, FR durum flour $1.50 per kg, Fat $4 per kg Puff pastry Short pastry Fat content 50% fat 35% fat + 30% durum 37.5 % fat 17.8% fat + 50% durum Cost based on 1 kg flour, $ Flour 1.00 1.15 1.00 1.25 Fat 2.00 1.40 1.50 0.75 Total 3.00 2.55 2.50 2.00 Bread 3% 5% 0% fat + 20% durum Flour 1.00 1.00 1.10 Fat 0.12 0.20 0 Total 1.12 1.20 1.10
Technical Quality Data Flour and blend NIR 450 flour protein 14% mb Stability cm Brabender Farinograph Breakdown BU Rmax BU Brabender Extensograph Extensibility cm Water Absorption Mixing Time % min.sec Standard 12.1 8.6 25 380 20.5 63.9 4.45 20% FRdurum 20% normal durum 12.2 5.0 30 295 19.0 66.3 4.15 11.8 9.2 15 375 18.6 64.8 4.30
Starch properties of waxy durum differ from those of waxy bread wheat Chakraborty, M et al. (2004) Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch Starch 56, 339-347 Attribute Waxy bread wheat Waxy durum Starch damage (%) 6 11 Degree of crystallinity (%) 14.8 15.3 DSC Transition temperatures 0 C T o T p T c Enthalpy of gelatinisation (J/g) 10.9 11.5 RVA Peak viscosity (RVU) 300 264 Texture profile analysis (g) 5.6 7.3 50 60 71 56 67 80
RVA pasting profiles of normal and waxy durum and bread starches Wx wheat Wx durum Nm durum Wheat starch