Consumers, said the supplier, often negatively associate wholemeal products with a dense, dry texture and dominant fibre taste characteristics.
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.
He told BakeryandSnacks.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.