Lastly, whole-wheat oatmeal bread was selected to be produced as sliced pan bread. It would have an inclusion of diced prunes, giving it an appearance similar to raisin bread, but with a warm, light-brown color and a topping of rolled oats. Prune fiber, dried diced prunes and prune oil were added, at 3%, 30% and 3%, respectively, to provide a delicious natural sweetness and complexity. This bread is especially good toasted and has very good keeping qualities. A number of health claims can be made for this bread consistent with FDA regulations, including: no cholesterol, fat free, low sodium, good source of fiber, all natural, and heart healthy.
FORMULATION FINDINGS
All of the formulas saw reductions in total calories in the 6% to 10% range, and reductions in the calories from fat from 15% to 25%. Saturated fat reductions were in the 20% to 30% range, as were cholesterol reductions. Modest reductions in sodium were also achieved. Significant increases in shelf life were observed with all products, ranging from two to more than five days beyond the control formulas. Eating characteristics of each formula were judged to be equal to, or better than, the control products.
Being the first to work with new ingredients, particularly ingredients that offer improvements in functionality and health benefits, is an activity high on any culinologist’s wish list. The core skills this project required, including ingredient and formulation knowledge, technical and organoleptic evaluation, discovery of ingredient interactions, and benchtop experimentation, are addressed in a unique and comprehensive manner when carried out by a culinologist.
Mark Crowell, CRC, is principal culinologist of CuliNex, Bainbridge Island, WA and a member of the Research Chefs Association. For more information, visit www.culinex.biz.
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