In cooperation with University of Hohenheim in Stuttgart we examined use of Heliaflor® as technological addition in baked goods. We focused on whole-grain bread and gluten-free bread.
Based on research results we developed an information sheet for baked goods which is especially addressed to manufacturer of baked goods. Not only manufacturer benefit from the use of Heliaflor® in their products but also customer: by a better taste, a longer delight and by an extra plus of valuable ingredients.
Basically both types of Heliaflor® are suitable for use in baked goods. In all studies it could be shown that a pre-soaking of Heliaflor® before further dough processing is recommendable to benefit from all positive properties. We recommend a pre-soaking time of 30 minutes. Afterwards all ingredients can be processed as usual to dough. To offer Heliaflor® as technological addition in a baking mix is also possible. Therefore just add sunflower protein in appropriate amount separately in a small packaging.
Use of Heliaflor® in whole-grain bread
Content in the finished product: 5 %
Using Heliaflor® as ingredient in whole-grain bread caused an increased moisture and longer freshness. Due to an increased gas production volume and dough yield increase. Crumb shows higher elasticity.
For pre-soaking of both types of Heliaflor® we recommend one part protein and two or three parts water.
Use of Heliaflor® in gluten-free bread
Content in the finished product: 2 % (with regard to total amount of ground cereal products and thickener)
We achieved longer freshness in gluten-free breads due to the use of Heliaflor® in recipe. Especially in moisture and the resulting feeling in the mouth the difference to standard product without Heliaflor® is clear. Crumb is loose and volume increased. Due to an increase of Heliaflor® content up to 5 % baking results can be influenced to a greater texture.
For positive baking results for gluten-free bread we recommend addition of a further thickener e.g. guar gum or carob gum.
For pre-soaking we recommend following amounts of water:
Quantity 2 %: one part protein and five parts water; quantity 5 %: one part protein and two-and-a-half-parts water
Quantity 2 %: one part protein and four parts water; quantity 5 %: one part protein and two parts water
Due to the use of Heliaflor® in baked goods volume of dough increases. Because of increased moisture products can be delighted longer. Furthermore protein content increases and valuable fibers make an important contribution to daily nutrition.
We recommend Heliaflor® for several products in the field of baked goods. Some customers of us work with Heliaflor® in e.g. muffins, cream puffs or in yeast cakes and could achieve positive results.