Bread enrichment with Pea fiber

Main challenges when enrich product with pea products:

Opening the “label- friendly” discussion with our customers.

What are they looking for?

• Simplicity, clarity, and trust
• Shorter, simpler label
• Natural “less processed” ingredients
• Healthy nutritious ingredients
  • Most ingredients have multi- functional roles
  • Ingredient interaction is key to understand
  • Customer objective is key to understand

Traditional white bread- fortified with 4 % of pea fibers – without changes in the production process- without compromises:

Bakers are interested in pulse products for another reason as well: as a natural, more
economical and nutritious alternative to gums. Pea fiber fortifications not only enhance dough yield, they can also modify texture, create a full-bodied mouthfeel, improve uniformity and consistency, and reduce product breakage.

Its high water binding capacity, fat absorption, and dough conditioning properties also contribute to making pea fiber perfect for many baked products, especially low-fat applications. By increasing wheat flour’s water absorption and easily substituting for up to 25 percent of wheat our in baked foods like cakes, cookies, and muffins, pea flour makes possible the development of products with up to 4 grams of fiber per serving.

Proprietary processes for producing insoluble pea fiber from the seed’s interior are also available. The resulting is powder, which is made up of 80 percent fiber, has emulsifying and gelling properties that make it especially useful when enriching bakery products, without affecting to flavour.
This enables it to lend bakery products an enhanced nutritional value and structure, including improved crispness, loaf volume, and appearance. Finally, and of great importance to consumers, pea fiber can be an excellent way to improve the nutrition in baked goods.
Given the myriad benefits, it should be no surprise that pea fiber, are increasingly finding their way into a diverse array of baked goods, from cookies to crackers, naan (i.e., a leavened, often tear-shaped Indian flatbread) to noodles.