bake - September 2019 - 10

tech corner

DIGESTIVE
Health Solutions
As the country embraces traditional bread

ery and beverages. Plant-based and firmly

from other cultures, bakers and sellers are

established with clinical studies, Beneo's

looking for the best way to make their baked

inulin and oligofructose are two of the three

goods taste great and add nutritional benefit

proven prebiotics, according to the Inter-

to consumers' diets. Recent efforts focus on

national Scientific Association for Probiot-

the implementation of whole grains and fiber

ics and Prebiotics (ISAPP). They naturally

to improve digestive health.

support digestive health as they "feed" the
microbiome so that beneficial bacteria can

Bakery expert and author Peter Reinhart

selectively grow and support the health of

agrees that "it's important to know, or

their host. 

believe, that 'cream always rises to the top,'
and so will artisan-crafted products."

Beneo's inulin and oligofructose are obtained from chicory root via a gentle hot

ProBiotein is a multi-prebiotic fiber source

water extraction. This natural production

(for baking or direct ingestion), made from

process clearly distinguishes them from

organic wheat, oats, flax, barley malt, flax

other fibers, which are made indigestible

meal and nutritional yeast. These small

by chemical and enzymatic modifications.

grains are fermented to remove the starch-

These include so-called "soluble corn fiber"

es, concentrate the proteins and provide

or the food additive "polydextrose," each of

nutritional yeast and prebiotic plant fibers.

which require a chemical process. 

ProBiotein's four prebiotic fibers are AXOS,
FOS, MOS and XOS to cover a broad spec-

Scientific studies with Beneo's prebiotics

trum of good bacteria.

have shown a direct correlation between
microbiota, bowel regularity and inner well-

ProBiotein contains dietary fiber, amino acids,

being. The results showed that inulin intake

prebiotics and proteins. In fact, ProBiotein

selectively changed three bacterial gen-

contains the most valuable parts of wheat,

era: Bifidobacterium, Anaerostipes and Bi-

oats, barley and flax, and maximizes flavor.

lophila. It increased the relative abundance
known as "good" bacteria, supporting a

which serves as prebiotic nutrition for our

balanced microbiota. The selectivity of Be-

gut system (our microbiome), I'm on board,"

neo's Orafti Inulin was further demonstrated

Reinhart says. "ProBiotein is a unique blend

through decreased levels of Bilophila, a po-

of cooked and fermented whole grains that

tential pathogen also related to increased

show great promise as a nutritional and

gas production. This decrease upon inulin

digestive positive. In addition, because it has

consumption was linked with both softer

been pre-fermented, it also works as a flavor

stools and reduced constipation.

enhancer for bread dough, almost like a sourdough starter; a little bit goes a long way."

At the recent IFT Expo, Beneo featured
a coffee beverage that contains chicory

Ingredient suppliers are introducing a wide

root fiber and the next generation sugar

range of products that enhance digestive

Palatinose. With inulin, the coffee serves as

health, including products geared for bak-

a prebiotic and good source of fiber.

10 < SEP 2019 | bakemag.com

©MARILYN BARBONE - STOCK.ADOBE.COM

of Bifidobacterium and Anaerostipes, both
"Anytime you can add more fiber to food,
http://STOCK.ADOBE.COM http://www.bakemag.com
bake - September 2019

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