Baking & Snack - September 2021 - 54

REASONS consumers choose whole grains
82%
health
38%
taste
Credit: 2021 Whole Grains Consumer Insights Survey, Whole Grains Council
22%
habit
ucts that contain 34% fiber along with 40% protein, with
the ratio of insoluble to soluble fiber being 3:1. In addition
to boosting nutritional value, lupin offers many
functionalities.
" Lupin flour can extend the natural lusciousness
of eggs and butter without the oiliness or eggy flavor, "
said Colleen Madden, vice president of innovation, CK
Ingredients. " Lupin flakes are rolled and are functionally
similar to thick-cut rolled oats. They are golden in hue
and chewy with a lot of visual appeal. "
Lupin possesses a unique flavor that adds complexity
and depth to baked goods. It goes well with strong, rich
brown flavors, such as chocolate, coffee and cinnamon.
" A simple sugar cookie is too two-dimensional for lupin,
as it is simply sweet and buttery, " Ms. Madden said.
" Chocolate chip cookies are the perfect application. The
lupin offers a nutty, umami eating experience with crispy
edges and a cakey middle. Further, the
flavor complexity allows for as much as
a 50% sugar reduction, allowing the
chocolate chip flavor to pop. "
Because of the protein content, lupin
contains more calories - about
3.5 per gram - than most other fiber
ingredients. But that protein content
helps make traditional carbohydrateladen
baked foods more appealing to
high-protein dieters.
" Since lupin is synergistic with almond
flour, for keto recipes, for example,
it can offer a calorie reduction
by replacing up to 50% of the almond
flour, " Ms. Madden said. " Lupin is a
'freak' in the bean world since it is the
only bean without starch. It helps you
eat more fiber and protein and less
starch and sugar. "
Chicory root fibers are well recognized
for their ability to assist with
sugar reduction, while adding fiber
and reducing calories in baked goods.
Some assist with fat reduction, too.
" Our natural,
soluble
and nonGMO
chicory root fibers, inulin and
oligofructose, can be easily incorporated
to increase the fiber content in
54 Baking & Snack September 2021 / www.bakingbusiness.com
19%
sustainability
11%
cost
snack foods and baked goods, " said Kyle Krause, product
manager for functional fiber and carbohydrates,
BENEO. " Oligofructose can also be used in conjunction
with high-intensity sweeteners to help mask undesired
off-tastes.
" The fiber provides a neutral flavor, which enables
smart sugar reduction while maintaining taste and texture
of the final baked good, " Mr. Krause said. " Additionally,
inulin can help to reduce the fat content of baked goods,
particularly with long chain inulin, which has texturizing
capability. Inulin can stabilize water into a creamy structure,
mimicking fat, which is important for fillings. "
BENEO's inulin and oligofructose are obtained from
chicory root via a gentle hot water extraction. This harvesting
from nature distinguishes it from certain other
fibers that are made indigestible by chemical and enzymatic
modifications.
WHOLE GRAIN DOES NOT EQUAL EXTRA FIBER
The amount of whole grain in a product does not directly
correlate to fiber content. In fact, a full serving of whole
grains, which the Oldways Whole Grains Council defines as
16 grams, will contain from just more than a half gram of
fiber to around 3 grams.
Because many bakers set out to include enough fiber
to make a content claim, they rely on adding fiber ingredients.
Products with 2.5 grams or more per serving
may claim they are a " good source of fiber. " Those with 5
grams or more may be described with a high-fiber claim.
The Whole Grains Council recently completed its 2021
Whole Grains Consumer Insights Survey of 1,505 American
adults. Health remains the leading reason for choosing
whole grains, with 82% of consumers citing it, but 38%
also consider the flavor of whole grains to be a benefit.
Further, 95% of consumers report that their whole grain
consumption has either increased or is holding steady
compared with five years ago.
And while it is often assumed that low-carb dieters have
lower whole grain consumption, survey respondents who
said they avoid carbs also report that their whole grain
intake has increased in the past five years. This may indicate
that people are differentiating based on the nutritional quality
of different carbohydrate sources, and gravitating toward
high-quality carbs, like whole grains, as well as fiber.
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