Ferré & Consulting Blog (English Version)

Interesting study developed by our honorable collaborator and researcher Doctor J. Quilez, the study is about  the  solid-phase micro extraction method for headspace analysis.

A solid-phase micro extraction method was developed to analyze volatile compounds in bread crumb. Three different fibers usually used to determine volatile compounds in foodstuffs were tested, and Carboxen/Polydimethylsiloxane showed the best extraction efficiency. This method can determine about 65 compounds, although only the main compounds responsible for the crumb aroma profile were evaluated quantitatively with a relative standard deviation <20% and limits of detection were 1-18 mg/kg. All the compounds showed a good linearity in concentration ranges of interest with acceptable correlation coefficients (r > 0.99) and recoveries close to 100%. The optimized solid-phase micro extraction (SPME) method was applied to determine aromatic compounds in some precooked frozen breads marketed in Spain (baguettes and ciabattas).

Read the full article here (PDF)

Bakery bread crumb, Solid-Phase MicroExtraction Method, SPME, volatile compounds

Interesting study developed by our honorable collaborator and researcher Doctor J. Quilez, the study is about  the relationships between sensory flavor evaluation and volatile and nonvolatile compounds in commercial wheat bread type baguette.

A sensorial evaluation was carried out on the flavour of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid-phase micro extraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavour. The results of the sensorial analysis indicate that there are no significant differences between the samples. Nevertheless, the content of volatile and non-volatile compounds shows certain variations that correlate with the flavour scores. In general, the alcohol, ketone, and salt contents are considered positive, whereas the aldehydeandacid contents, including lactic acid, are considered negative. The main conclusions obtained were that for this type of bread, consumers tend to prefer products with a greater degree of fermentation by yeasts, without secondary fermentation by lactic acid bacteria. However, considering the geographic differences regarding these preferences, it will be necessary to perform further tests to establish the acceptance of different types of bread.

Read the full article here (PDF)

Bakery

Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.

Although previous studies have linked high consumption of whole grains to a lower risk of developing type-2 diabetes and heart disease, the new study indicates whole grains may help protect the heart even for those who already exhibit type-2 diabetes, which raises the risk of heart disease.

Dr Lu Qi, one of the study’s researchers, told : “Increased intake of whole grain products, especially bran, may lower the risk of mortality especially cardiovascular mortality in diabetic patients.”

Explaining the significance of the research Qi added: “This is the first study investigating the effects of whole grain intake on mortality in patients of type 2 diabetes.”

Less likely to die

The researchers at Harvard Medical School, Boston found that among 7,800 US women followed for 26 years, those with the highest bran intake were 28 percent less likely to die during the review period than those who consumed the least bran.

Also, they were 35 percent less likely to die of cardiovascular disease.

Although there was no conclusive proof that a bran-rich diet reduced risks, the link between higher bran intake and lower death rates remained even after accounting for other diet factors, such as fat intake and calories and lifestyle factors. Those included weight, exercise levels, smoking history and drinking habits.

Qi and the research team concluded that bran intake itself may help reduce diabetics’ risk of premature death.

“We would recommend diabetic patients to consume more whole grains, less refined carbohydrates (such as white rice and pasta made with white flour),” Qi said.

The United States Department of Agriculture’s (USDA’s) nutrition website MyPyramid.gov identifies whole grains as containing the entire grain kernel including the bran, germ, and endosperm. Examples include: Whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal and brown rice.

Dietary fiber

In contrast, refined grains have been milled; a process that removes the bran and germ. “This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins,” according to the website. Examples of refined grain products include: White flour, degermed cornmeal, white bread and white rice.

Meanwhile, the research was based on a Nurses’ Health Study which every two years surveyed the health of women with type 2 diabetes. Nurses also provided information about their general health, medical history and lifestyle.

Nurses with the highest bran intake consumed on average 9g of bran per day, 10 times more than the lowest-intake group.

Source: Circulation

Health carbohydrates, diabetes, fibers, research

Barry Callebaut  inaugurated a new chocolate factory located in Extrema, Minas Gerais, near São Paulo, Brazil – the company’s first chocolate factory in South America.

Juergen Steinemann, CEO of Barry Callebaut, says, “Brazil is the fifth largest country in the world with a population of more than 190 million, and the country has returned much faster to its earlier growth dynamic than most other economies after the recent economic turmoil. Against this background and based on growth forecasts for the Latin American chocolate market of more than three percent in volume terms [Source: Euro monitor International] annually over the next three years, we see a tremendous market potential – not only in Brazil but in the entire region. 75% of the Brazilian GDP is generated within a radius of 500 kilometers from Extrema.”

The new chocolate factory in Extrema has an annual production capacity of around 20,000 tones, which can be doubled based on the same infrastructure. The total investment amounted to approximately £10 million (€11 million). At the start of chocolate production, Barry Callebaut offers 70 new jobs – going up significantly with new lines to be implemented in the future depending on market development.

Capacity utilisation at the plant is expected to rise rapidly. 80% of the factory’s production will be delivered to the main target customer segment, namely the rapidly growing food service market which includes restaurants, fast food restaurants, bakeries, pastries, in-store bakeries, caterers, hotels, chocolatiers, hospital and school canteens. For the distribution of food service products manufactured in Extrema, Barry Callebaut signed an exclusive distribution agreement with leading agribusiness company Bunge in 2009.

Companies Barry Callebaut, factory, South America

“Ideas. Brands. Success.” is the motto of Backaldrin. As a company of bakers working on behalf of bakers, backaldrin works day in and day out to develop new product ideas and recipes. After a tough selection and maturing process, only the best recipes end up in bakeries all over the world. Some of them have what it takes to become successful brands, such as our Kornspitz® grain roll or PURPUR® (purple wheat).

Kornspitz®

Crispy, flavorsome and full of dietary fibers, the “Kornspitz”, the famous grain roll developed by backaldrin, has successfully conquered the hearts and taste buds of people around the world. Invented in 1984, it has emerged as the most popular brand name roll in Europe, eaten 4.5 million times each day throughout Europe. With a 7% share of fiber, the “Kornspitz” and the organic version are welcome additions to many diets.

Kornspitz

Bakery Backaldrin, Kornspitz

Quality starts by choosing the raw material.

The flour mixture, specially created for Pain Paillasse, comes from cereals which were carefully selected for their baking and taste qualities.

The incredibly long fermentation time allows the degradation of starch into sugar, which facilitates digestion and, avoids tympanites, which brings energy faster, while slowing down the staling process of Pain Paillasse.

The starch’s degradation allows the bread, while baking, to absorb a much higher quantity of water than other breads. This is why Pain Paillasse’s crumb has an incredibly high humidity ratio which allows keeping the bread fresh for several days.

The high content of transformed sugar creates a caramelization of the crust, which gives Pain Paillasse a unique taste and crunshiness.

Because the amount of salt and yeast is much lower in Pain Paillasse than in other breads, it has much more natural flavours and a more intense taste. You will discover 80 different flavours when eating Pain Paillasse.

Its irregular porosity, its creamy coloured crumb, very shiny and soft, its tasteful crust with warm colours and in particular its unique taste gives Pain Paillasse its unique character.

Pain Paillasse’s trade secret is only disclosed to bakers carefully selected across the country. They bake Pain Paillasse every day; following the craft method they were taught.

From Geneva to Romanshorn, from Basel to Ticino, Pain Paillasse can be found in over 300 independent bakeries, totalising around 1’000 sale points.

Bakery