Baking & Snack - February 2021 - 60

PRE- & POSTBIOTICS

POSTBIOTICS
ARE AN
ENTIRELY NEW
CATEGORY OF
FUNCTIONAL
INGREDIENTS. 

While probiotics are
limited in their use in
baked goods, pre- and
postbiotics have a place
in bakery formulations.
©innafoto2017 - stock.adobe.com

" As a soluble fiber, inulin is very easily used in any type
of bread product to increase fiber and add proven prebiotic and digestive health benefits, " Ms. Sentko said.
These characteristics also make chicory root fiber a
stand-by in sugar reduction.
" Chicory root fiber is often used as a bulking agent in
reduced sugar baked goods and snack bars and is often
found in gluten-free baked goods, " said Allison Leibovich,
senior technical service specialist, bakery, Cargill.
Chicory root fiber may be used in relatively high
levels in batter and dough formulations. In hamburger
buns, chicory root fiber boosts fiber content while providing tenderness.
" In reduced-sugar baked goods, chicory root fiber
also helps replace some of sugar's functionality, contributing to browning, crumb development, texture and
more, " Ms. Leibovich said.
Ingredion markets short-chain fructooligosaccharide
(scFOS) prebiotic fiber, which has a clean, slightly sweet
flavor that lends itself well to sweet goods. It is highly
soluble in water, which makes it easy to use.
" It is easy to incorporate into a variety of baked goods,
including cookies, pastries, bars and more, " said Chris
Thomas, project leader, technical service. " The scFOS
is not recommended for use in yeast-leavened baked
goods though, because the yeast may use it as a food
source, thereby reducing its nutritional benefit.
" The best way to incorporate scFOS prebiotic fiber
into an existing recipe is a 1:1 replacement of part of the
sugar, " he continued. " It readily goes into solution, similar to sugar, and it does not contribute to viscosity. "
Digestion-resistant maltodextrin is a soluble corn fiber
that acts as a low-calorie bulking agent in baked goods. It
too can be used with minimal formulation adjustments.
" This prebiotic fiber makes it possible to increase
soluble fiber in baked goods without sacrificing on the
quality of the finished product, including aroma, flavor
or texture, " Ms. Lin said. " It is well-tolerated by consumers, as it ferments in the colon at a slower rate than
other prebiotic fibers. "

60 Baking & Snack February 2021 / www.bakingbusiness.com

ADM's soluble corn fiber can be used in the same way
as any standard sugar or syrup in bakery applications,
making it easy to adjust to.
" It can also be used as a sugar substitute or in reduced
sugar recipes, and it works in the same way that a baker
may cream sugar or honey, " said Olivia Rhode, global
snacks lead at ADM.
Polydextrose is another prebiotic fiber. It is not hydrolyzed by human digestive enzymes and passes intact to
the colon where it is fermented slowly and consistently
throughout, thus mediating its effect also in the distal colon where disease risk may be greatest, Mr. Rodhe
explained.
" It promotes the generation of short chain fatty acids,
including acetic, propionic and butyric, of which the latter two have specific documented health benefits, " he said.
Cereals, pseudo-cereals and pulses are important
sources of dietary fiber. Some cereals include soluble fiber types with prebiotic activity.
" Wheat, rye, oats and barley contain low levels of the
established prebiotics in the form of FOS and fructans,
as well as novel prebiotics such as beta-glucans, resistant
starch and certain soluble types of arabinoxylans, " said
Mike Wolt, senior research and development advisor,
Ardent Mills. " The pseudo-cereals, quinoa and amaranth contain novel prebiotics in the form of soluble xyloglucans and soluble pectic polysaccharides. Chickpea,
lentils and other pulses contain prebiotics in the form of
GOS and resistant starch. "
Prebiotic ingredients can also be extracted from cereal grains in more concentrated formats.
" In some cases, enzyme technology comes into play
in converting building block fibers from cereals into
more functional prebiotic forms, such as the conversion of arabinoxylans to arabinoxylo-oligosaccharides, "
Mr. Wolt explained.
Whether pursuing pre- or postbiotic ingredients or a
combination of both, formulators have avenues to improve the profile of their baked goods or snacks while
also giving consumers' immunity a boost.

*


http://stock.adobe.com http://www.bakingbusiness.com

Baking & Snack - February 2021

Table of Contents for the Digital Edition of Baking & Snack - February 2021

Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 2
Baking & Snack - February 2021 - 3
Baking & Snack - February 2021 - 4
Baking & Snack - February 2021 - 5
Baking & Snack - February 2021 - 6
Baking & Snack - February 2021 - 7
Baking & Snack - February 2021 - 8
Baking & Snack - February 2021 - 9
Baking & Snack - February 2021 - 10
Baking & Snack - February 2021 - 11
Baking & Snack - February 2021 - 12
Baking & Snack - February 2021 - 13
Baking & Snack - February 2021 - 14
Baking & Snack - February 2021 - 15
Baking & Snack - February 2021 - 16
Baking & Snack - February 2021 - 17
Baking & Snack - February 2021 - 18
Baking & Snack - February 2021 - 19
Baking & Snack - February 2021 - 20
Baking & Snack - February 2021 - 21
Baking & Snack - February 2021 - 22
Baking & Snack - February 2021 - 23
Baking & Snack - February 2021 - 24
Baking & Snack - February 2021 - 25
Baking & Snack - February 2021 - 26
Baking & Snack - February 2021 - 27
Baking & Snack - February 2021 - 28
Baking & Snack - February 2021 - 29
Baking & Snack - February 2021 - 30
Baking & Snack - February 2021 - 31
Baking & Snack - February 2021 - 32
Baking & Snack - February 2021 - 33
Baking & Snack - February 2021 - 34
Baking & Snack - February 2021 - 35
Baking & Snack - February 2021 - 36
Baking & Snack - February 2021 - 37
Baking & Snack - February 2021 - 38
Baking & Snack - February 2021 - 39
Baking & Snack - February 2021 - 40
Baking & Snack - February 2021 - 41
Baking & Snack - February 2021 - 42
Baking & Snack - February 2021 - 43
Baking & Snack - February 2021 - 44
Baking & Snack - February 2021 - 45
Baking & Snack - February 2021 - 46
Baking & Snack - February 2021 - 47
Baking & Snack - February 2021 - 48
Baking & Snack - February 2021 - 49
Baking & Snack - February 2021 - 50
Baking & Snack - February 2021 - 51
Baking & Snack - February 2021 - 52
Baking & Snack - February 2021 - 53
Baking & Snack - February 2021 - 54
Baking & Snack - February 2021 - 55
Baking & Snack - February 2021 - 56
Baking & Snack - February 2021 - 57
Baking & Snack - February 2021 - 58
Baking & Snack - February 2021 - 59
Baking & Snack - February 2021 - 60
Baking & Snack - February 2021 - 61
Baking & Snack - February 2021 - 62
Baking & Snack - February 2021 - 63
Baking & Snack - February 2021 - 64
Baking & Snack - February 2021 - 65
Baking & Snack - February 2021 - 66
Baking & Snack - February 2021 - 67
Baking & Snack - February 2021 - 68
Baking & Snack - February 2021 - 69
Baking & Snack - February 2021 - 70
Baking & Snack - February 2021 - 71
Baking & Snack - February 2021 - 72
Baking & Snack - February 2021 - 73
Baking & Snack - February 2021 - 74
Baking & Snack - February 2021 - 75
Baking & Snack - February 2021 - 76
Baking & Snack - February 2021 - 77
Baking & Snack - February 2021 - 78
Baking & Snack - February 2021 - 79
Baking & Snack - February 2021 - 80
Baking & Snack - February 2021 - 81
Baking & Snack - February 2021 - 82
Baking & Snack - February 2021 - 83
Baking & Snack - February 2021 - 84
Baking & Snack - February 2021 - 85
Baking & Snack - February 2021 - 86
Baking & Snack - February 2021 - 87
Baking & Snack - February 2021 - 88
Baking & Snack - February 2021 - 89
Baking & Snack - February 2021 - 90
Baking & Snack - February 2021 - 91
Baking & Snack - February 2021 - 92
Baking & Snack - February 2021 - 93
Baking & Snack - February 2021 - 94
Baking & Snack - February 2021 - 95
Baking & Snack - February 2021 - 96
Baking & Snack - February 2021 - 97
Baking & Snack - February 2021 - 98
Baking & Snack - February 2021 - 99
Baking & Snack - February 2021 - 100
Baking & Snack - February 2021 - 101
Baking & Snack - February 2021 - 102
Baking & Snack - February 2021 - 103
Baking & Snack - February 2021 - 104
Baking & Snack - February 2021 - 105
Baking & Snack - February 2021 - 106
Baking & Snack - February 2021 - 107
Baking & Snack - February 2021 - 108
Baking & Snack - February 2021 - 109
Baking & Snack - February 2021 - 110
Baking & Snack - February 2021 - 111
Baking & Snack - February 2021 - 112
Baking & Snack - February 2021 - 113
Baking & Snack - February 2021 - 114
Baking & Snack - February 2021 - 115
Baking & Snack - February 2021 - 116
Baking & Snack - February 2021 - 117
Baking & Snack - February 2021 - 118
Baking & Snack - February 2021 - 119
Baking & Snack - February 2021 - 120
Baking & Snack - February 2021 - 121
Baking & Snack - February 2021 - 122
Baking & Snack - February 2021 - 123
Baking & Snack - February 2021 - 124
http://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com