Tests Show New Functional Bakery Benefits for Glanbia’s OptiSol Flax Line

April 10, 2013

Tests show that OptiSol 5000 ingredients can increase volume in fresh bread and baked goods.

New tests on the OptiSol 5000 line of functional flaxseed ingredients reveal new bakery applications, says supplier Glanbia Nutritionals (Fitchburg, WI).

Tests show that OptiSol 5000 ingredients can increase volume in fresh bread and baked goods. Glanbia says trial work in both whole wheat and white breads showed consistent loaf volume increases by as much as 15%.

From a nutrition standpoint, the flaxseed ingredients also show benefits, such as reducing oil absorption. OptiSol 5300 reduced oil absorption during a cake donut test. Oil absorption was reduced by 10% compared to a control sample without the ingredient. In the end, the Nutrition Facts label could be amended to say 17 g of fat per serving, as opposed to 19 g of fat per serving. Other similar benefits were seen in applications involving batters and breading on chicken and cheese sticks.

In terms of shelf life, OptiSol 5000 and OptiSol 5300 improved shelf life in frozen and ambient stored muffins, breads, cakes, biscuits, cinnamon rolls and gluten-free products. It also enabled improvement in hardening and staling in bakery products.