FOR USE IN PRODUCTION OF FLOUR-CONTAINING FOODSTUFFS WITH REDUCED AVAILABILITY OF CALORIES

TECHNICAL FIELD This disclosure generally relates to foodstuffs with reduced availability of calories and/or reduced availability of carbohydrates. More specifically, this disclosure pertains to methods and compositions for producing foodstuffs with reduced availability of calories and/or reduced availability of carbohydrates.

BACKGROUND Obesity is a worldwide problem with recent estimates suggesting that roughly 500 million adults are obese, i.e., having a body mass index (BMI) of 30 or higher (Finucane et al., 2011 , National, regional, and global trends in body- mass index since 1980: systematic analysis of health examination surveys and epidemiological studies with 960 country-years and 9.1 million participants. Lancet 377:557-67). The same report suggests that nearly 1.5 billion adults are overweight/obese, i.e., having a BMI of 25 of higher. About 69% of North American adults (roughly 2 in 3) are overweight/obese and about 1 out of 3 (39%) are considered obese with BMIs over 30.

Although the occurrence and severity of obesity may be affected by genetic, behavioral and hormonal influences on body weight, it is generally accepted that a regular intake of more calories than are burned through exercise and normal daily activities is a primary cause of obesity. In short, combining a high-calorie diet with a sedentary lifestyle results in the storage of excess calories as fat. Thus, problems with obesity are exacerbated by over-consumption of high-calorie foods and beverages.

One strategy for combating and reducing obesity focuses on reducing caloric intake by incorporating reduced-calorie foods and/or beverages into diets. A related strategy involves reducing caloric uptake by incorporating foodstuffs with reduced caloric availability. However, both of these strategies are limited as applied to flour-containing foodstuffs such as pastas, breads, buns, muffins, bagels, cookies, thickeners, and the like. Flours are relatively calorie dense (e.g., grain-flours typically comprise about 350 kcal per 100 g), and attempts to provide flour substitutes with reduced caloric content and/or reduced caloric availability have not been successful on a commercial basis.

SUMMARY

Embodiments of the present disclosure generally relate to methods for producing hydrated and super-hydrated dietary fiber ingredient components for incorporation into flour-containing foodstuffs prior to baking or cooking, whereby the resulting baked or cooked flour-containing foodstuffs are characterized by one or more of reduced caloric availability, reduced carbohydrate availability, increased fiber contents, and increased post-baking moisture contents.

Some aspects relate to methods for producing high-fiber-containing baked or cooked flour-containing foodstuffs having a reduced caloric availability and/or reduced carbohydrate availability whereinto a hydrated or a super-hydrated dietary fiber component of the type disclosed herein, has been incorporated into flour- containing foodstuffs during preparation prior to baking or cooking.

According to an embodiment disclosed herein, an example of the methods disclosed herein comprises: (i) selection of a dietary fiber component that is suitable for human consumption, (ii) hydrating the fiber component by mixing together a selected quantity of the fiber component and a selected volume of water to form a paste, (iii) applying a selected negative pressure to the hydrated fiber component for a selected period of time resulting in a thick paste consistency, (iv) removing the thick paste from the vacuum packaging and adding an additional selected volume of water to bring the consistency back to a thick slurry thereby producing a super-hydrated dietary fiber ingredient component. According to an aspect, an example of a high-fiber-containing food stuff a reduced caloric availability and/or reduced carbohydrate availability may be produced by (v) adding a selected quantity of the super-hydrated fiber ingredient component to a selected foodstuff dough composition, (vi) completion of preparation of the super-hydrated fiber-amended foodstuff dough composition, and (vii) baking the prepared super- hydrated fiber-amended foodstuff dough composition. Alternatively, after step (vi) is completed, the super-hydrated fiber-amended foodstuff can be formed into pastas, noodles, dumplings, and a range of non-oven baked dough products and thickeners.

According to an aspect, the selected flour-containing foodstuff composition may be a gluten-based flour composition or a gluten-free flour composition.

BRIEF DESCRIPTION OF THE FIGURES: The embodiments of the present disclosure will be described with reference to the following drawings in which:

FIG. 1 A is a photograph of a slice from a baked loaf of bread prepared with prior art ingredients and with a prior art baking recipe, and FIG.1 B is a photograph of a slice from a baked loaf of bread baked from a dough into which was added during its preparation, a frozen/thawed super-hydrated dietary fiber component according to an embodiment of the present disclosure;

FIG. 2A is a close-up photograph of a slice from a baked loaf of bread prepared with prior art ingredients shown in FIG. 1A, and FIG. 2B is a close-up photograph of a slice from a baked loaf of bread baked from a dough into which was added during its preparation, a frozen/thawed super-hydrated dietary fiber component according to an embodiment of the present disclosure;

FIG. 3 is a chart showing the moisture loss over a 7-day period of a baked bun prepared with prior art ingredients and a baked bun baked from a dough into which was added a super-hydrated dietary fiber component; and FIG. 4 is a bar chart illustrating organoleptic scores from seven taste testers assessing five baked foodstuffs and one cooked foodstuff that were made with a hydrated dietary fiber component or alternatively with a super-hydrated fiber component, with control foodstuffs that did not additionally contain any supplementary dietary fiber foodstuffs.

DETAILED DESCRIPTION

The embodiments of the present disclosure generally relate to methods for hydration and super-hydration of edible non-digestible dietary fiber components, hydrated non-digestible dietary fiber components, and super-hydrated non- digestible dietary fiber components produced by the methods disclosed herein, use of the hydrated non-digestible dietary fiber components and super-hydrated non-digestible dietary fiber components as recipe ingredients for the preparation of flour-containing foodstuffs, wherein the flour-containing foodstuffs have reduced caloric availability and/or reduced carbohydrate availability relative to comparable flour-containing foodstuffs that are prepared without any of the hydrated or super- hydrated non-digestible dietary fiber components disclosed herein, and to flour- containing foodstuffs prepared with the hydrated or super-hydrated non-digestible dietary fiber components disclosed herein.

As used herein, the term “reduced caloric availability” or “reduced availability of calories” means having a lower number of calories available for conversion (e.g. to energy or fat) when consumed by humans as compared to an equivalent that does not incorporate a hydrated or super-hydrated non-digestible dietary fiber component disclosed herein.

As used herein, the term “reduced carbohydrate availability” or “reduced availability of carbohydrates” means having a lesser amount of carbohydrates available for digestion when consumed by humans as compared to an equivalent which does not incorporate a hydrated or a super-hydrated non-digestible dietary fiber component disclosed herein.

As used herein, the term “dietary fiber components” means the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in monogastric mammalian small intestines. Dietary fiber components include polysaccharides, oligosaccharides, lignins, and associated plant substances. Analogous carbohydrates include non-plant carbohydrates that are derived from industrial processes or synthesis processes.

As used herein, the term “insoluble dietary fiber components” refers to a group of dietary fiber components which cannot be completely broken down by monogastric mammalian digestive enzymes. Insoluble dietary fiber components include waxes, lignins and polysaccharides such as b-glucans, cellulose, hemicelluloses, hexoses, pentoses, lignins, and water-insoluble plant-derived starches such as high-amylose corn starch, high-amylase barley starches, and the like. Analogous insoluble non-plant starches include methylcellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, chitin, and the like. Insoluble dietary fiber components may also be referred to as “water-insoluble” dietary fiber components.

As used herein, the term “soluble dietary fiber components” refers to a group of dietary fiber components that cannot be completely broken down by monogastric mammalian digestive enzymes, but are somewhat soluble in water to form gels and are fermentable by bacterial populations that are normally present in monogastric mammalian large colons to produce, among other things, short- chain fatty acids. Plant-derived soluble dietary fiber components include arabinogalactans, fructans, inulin, pectins, raffinose, xylose, lactulose, and the like. Suitable non-plant soluble dietary fiber components include alginates, agar, carrageen, polydextrose, and the like.

As used herein, the term “hydrated dietary fiber component” refers to a selected soluble dietary fiber or a selected insoluble dietary fiber or a mixture of a selected soluble dietary fiber and a selected insoluble dietary fiber, when mixed with water at ambient temperature and pressure, absorbs water to the saturation point of the dietary fiber. A hydrated dietary fiber component according to the present disclosure may be in the form of a slurry.

As used herein, the term “super-hydrated dietary fiber component” refers to a hydrated dietary fiber component that has been exposed to a negative pressure at an ambient temperature for a selected time period thereby causing the hydrated dietary fiber component to absorb a further volume of water thereby forming a super-hydrated dietary component in the form of a paste.

According to an example of an embodiment of the present disclosure, a method of producing a super-hydrated dietary fiber component may include the steps of (i) selecting a dietary fiber component, (ii) hydrating the dietary fiber by mixing the dietary fiber component and water to form therefrom a hydrated slurry, (iii) placing a selected quantity of this hydrated dietary fiber slurry into a sealable pressure-resistant vessel, (iv) applying a selected negative pressure (i.e. , a vacuum) to the hydrated dietary fiber slurry for a selected period of time, (v) removing the now thick paste from the vacuum container and adding a selected volume of water to the thick paste bringing it back to the original slurry consistency, thereby producing a super-hydrated dietary fiber component. Then, for example, the super-hydrated dietary fiber component may be added as a recipe ingredient to other dough components comprising a selected baked foodstuff recipe. Alternatively, the super-hydrated dietary fiber component may be added as a recipe ingredient to other dough components for pastas, noodles, dumplings, gravies, thickeners, and the like.

Alternatively, the hydrated or super-hydrated dietary fiber component may be sealingly packaged and then stored until use in preparing a selected flour- containing foodstuff recipe. The hydrated or super-hydrated dietary fiber component may be sealingly packaged by separately dispensing selected quantities into a selected moisture-impermeable packaging container and then vacuum-sealing each dispensed quantity into its container. Suitable quantities of dispensed hydrated or super-hydrated dietary fiber component may be 5 g, 50 g, 100 g, 150 g, 200 g, 250 g, 300 g, 400 g, 500 g, 750 g, 1 kg, 1.25 kg, 1.5 kg, 3 kg,

5 kg, 10 kg, 25 kg, 50 kg, 100 kg, 250 kg, 500 kg, 1 ,000 kg, 2,500 kg, 5,000 kg, and therebetween. Suitable moisture-impermeable containers may be any of thermo-sealable soft-sided plastic films, hard-sided metal or plastic containers, and the like. Further, in some aspects, the moisture-impermeable packaging container may be subsequently stored at a temperature selected from a range of about 1° C to about 10° C. Alternatively, in some aspects the moisture-impermeable packaging container may be blast-frozen and then stored at a temperature selected from a range of about -50° C to about -1 ° C.

A suitable dietary fiber component for use in the methods of the present disclosure may include a mixture of soluble dietary fiber components and insoluble dietary fiber components. The soluble dietary fiber components may be derived from plants or may be non-plant soluble dietary fiber components or may be a mixture of plant-derived soluble dietary fiber components and non-plant soluble dietary fiber components. The insoluble dietary fiber components may be derived from plants or may be non-plant insoluble dietary fiber components or may be a mixture of plant-derived insoluble dietary fiber components and non-plant insoluble dietary fiber components.

According to one aspect, the dietary fiber component may comprise fibers that have particle lengths in the range of about 30m to about 900m. According to another aspect, the ratio of dietary fiber component to water is in the range of 1 : 1.5 (w/v) to about 1 :4 (w/v). According to another aspect, the negative pressure applied to the hydrated dietary fiber component slurry is from a range of about 100 to about 0.001 Torr. According to another aspect, the negative pressure is applied to the hydrated dietary fiber component slurry for a period of time selected from a range of about 2 sec to about 3 h, and therebetween.

According to some aspects, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into flour-containing foodstuffs with one or more flavourants. The one or more flavourants may comprise methional, furaneol, phenylacetic acid, vanillin, vanilla extract, cocoa, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol, mintless menthol, grape skin extract, grape seed extract, polyphenols, rutins, eohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

According to further aspects, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into flour-containing foodstuffs with one or more sweeteners. The one or more sweeteners may comprise aspartame, acesulfame salts (e.g. sodium and potassium salts), cyclamates (e.g. sodium and calcium salts), sucralose, alitame, neotame, seviosides, glycyrrhizin, neohesperidin, dihydrochalcone, monatine, monellin, thaumatin, brazzein, chitosan, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid, poly-L-lysine, poly-L-ornithine, polyarginine, polypropylene glycol, polyethylene glycol, polyethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate, sodium polyethyleneglycolalginate, and the like. According to further aspects, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into flour-containing foodstuffs with one or more protein sources. The one or more protein sources may comprise bovine serum albumin (BSA), whey protein, soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, proteoglycans containing amino acids (e.g. glycine, alanine, seine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g. gelatin), partially hydrolyzed collagen (e.g. hydrolyzed fish collagen), collagen hydrolysates (e.g. porcine collagen hydrolysate), and the like. According to yet further aspects, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into flour-containing foodstuffs with one or more preservatives. The one or more preservatives comprise potassium sorbate, sodium benzoate, and the like.

In some embodiments, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into a dough recipe for a cookie dough, a cake dough, a pie dough, a tart dough, a pastry dough, a puff pastry dough, a croissant dough, a phyllo dough, a bread dough, bun dough, a bagel dough, a pasta dough, noodle dough, a dumpling dough, a pizza dough, a thickener, or the like. The dough recipe may be a gluten-based dough recipe or a gluten-free dough recipe. In some embodiments, the hydrated or super-hydrated dietary fiber components disclosed herein may be incorporated into non-baked flour-containing products such as gravies, thickeners and the like.

EXAMPLES

Example 1 : Preparation of a super-hydrated dietary fiber component

70.0 g of JRS VITACEL ^® HF401-30 oat fiber (VITACEL is a trademark of the J. Rettenmaier & Sohne Group, Rosenberg, Germany) was placed into a container. 220 mL of tap water warmed to 45° C were added to the oat fiber and then comminglingly mixed together to form a slurry. The slurry was placed into a moisture-impermeable container that was then vacuum-sealed with an internal negative pressure of 10 Torr for 90 sec. During the vacuum-sealing process, the slurry appeared to “froth” and formed into a hydrated oat fiber thick paste.

After a 15-min standing period, the hydrated oat fiber paste was removed from the vacuum-sealed container and placed into a second container. Water was then slowly added and mixed into the hydrated paste until paste was formed into a thick slurry. A total of 24 mL of water was added to the hydrated paste to form a homogenous super-hydrated oat fiber slurry.

It should be noted that different types of dietary fiber materials will require different amounts of water for the hydration step, and then for the super-hydration step. It is to be noted that key steps in the present hydration and super-hydration process are to: (i) add sufficient water to a selected weight of dietary fiber to form a hydrated dietary fiber slurry, (ii) apply a selected negative pressure (i.e. , vacuum) to the hydrated dietary fiber slurry for a period of time sufficient for the slurry to form a hydrated dietary fiber paste, and (iii) add a sufficient amount of water to convert the hydrated dietary fiber thick paste back into a slurry, thereby producing a super-hydrated dietary fiber component. Example 2: Preparation of a super-hydrated dietary fiber bread

Dough for a bread loaf was prepared incorporating the super-hydrated dietary oat fiber component prepared in Example 1 as follows. First, 168 g of ROBIN HOOD ^® bread flour (ROBIN HOOD is a registered trademark of The J.M. Smucker Co. Corp., Orrville, OH, USA) were placed into a mixing bowl. Then, 0.5 tsp of salt and 1 tsp of sugar were added and the dry ingredients were well-mixed together. The super-hydrated dietary fiber component (comprising 70 g of fiber and 246 ml_ of water) and 20 ml_ of olive oil were added to the dry ingredients, and the mixture was then blended together. In a separate bowl, 1 tsp of FLEISCHMANN’S ^® Traditional Yeast

(FLEISCHMANN’S is a registered trademark of AB Mauri Food Inc., St. Louis, MO, USA) was added to 20 mL lightly sugared water. The yeast was allowed to bloom for 5 minutes at 45° C, and then added to the blended flour/super-hydrated dietary fiber component/olive oil mixture. The resulting mixture was mixed together thereby creating a dough.

The inside of a small conventional rectangular bread loaf pan (6” X 3.5” X 2”; 15.2 cm X 8.9 cm X 5 cm) was sprayed with PAM ^® (PAM is a registered trademark of ConAgra Foods RDM Inc., Omaha, NB, USA) after which, the dough was placed into the bread loaf pan. The top of the dough was sprayed with PAM ^® , then covered with a tea towel and allowed to rest at about 35° C for about 75 min during which time, the height of the dough in the bread loaf pan nearly doubled.

Dough for a control reference bread loaf was prepared and proofed in an identical rectangular bread loaf pan, as described above but without the addition of the super-hydrated dietary fiber component. 335 g of ROBIN HOOD ^® bread flour were placed into a mixing bowl, to which were added 0.5 tsp of salt and 1 tsp of sugar, and the dry ingredients were well-mixed together. 20 mL of olive oil and 125 mL of water were added to and mixed into the dry ingredients. In a separate bowl, 1 tsp of FLEISCHMANN’S ^® Traditional Yeast (FLEISCHMANN’S is a registered trademark of AB Mauri Food Inc., St. Louis, MO, USA) was added to 20 mL lightly sugared water. The yeast was allowed to bloom for 5 minutes at 45° C, and then added to the blended dry and wet ingredient mixture. The resulting mixture was mixed together thereby creating a dough, but without the addition of the super-hydrated dietary fiber component.

The bread pans containing the (i) control reference dough, and (ii) the dough prepared with the super-hydrated dietary fiber component, were baked at 350° C for 50 min. Pictures of the control bread loaves are shown in FIGs. 1 A and 2A, while the pictures of the loaves containing the super-hydrated dietary fiber component are shown in FIGs. 1 B and 2B.

In this example, the dough containing the super-hydrated dietary fiber component produced a bread loaf having 50% of the calories and carbohydrates available from flour compared to an identical weight of the reference control bread produced with the conventional flour and dough mixture.

Example 3: Stability testing

Dough for bread buns was prepared incorporating the super-hydrated dietary fiber component prepared in Example 1 as follows. First, 168 g of ROBIN HOOD ^® bread flour were placed into a mixing bowl. Then, 0.5 tsp of salt and 1 tsp of sugar were added and the dry ingredients were well-mixed together. The super- hydrated dietary fiber component (comprising 70 g of fiber and 246 mL of water) and 20 mL of olive oil were added to the dry ingredients, and the mixture was then blended together. In a separate bowl, 1 tsp of FLEISCHMANN’S ^® Traditional Yeast was added to 20 mL lightly sugared water. The yeast was allowed to bloom for 5 minutes at 45° C, and then added to the blended flour/super-hydrated dietary fiber component/olive oil mixture. The resulting mixture was mixed together thereby creating a dough comprising the super-hydrated dietary component. The top of the dough was sprayed with PAM ^® and then covered with a tea towel and allowed to rest at about 35° C for about 45 min during which time, the height of the dough in the ramekin nearly doubled.

Dough for control reference bread buns was prepared and proofed, as described above but without the addition of the super-hydrated dietary fiber component. 335 g of ROBIN HOOD ^® bread flour were placed into a mixing bowl, to which were added 0.5 tsp of salt and 1 tsp of sugar, and the dry ingredients were well-mixed together. 20 ml_ of olive oil and 125 ml_ of water were added to and mixed into the dry ingredients. In a separate bowl, 1 tsp of FLEISCHMANN’S ^® Traditional Yeast was added to 20 ml_ lightly sugared water. The yeast was allowed to bloom for 5 minutes at 45° C, and then added to the blended dry and wet ingredient mixture. The resulting mixture was mixed together thereby creating a control reference dough that did not contain any super-hydrated dietary fiber component. The top of the dough was sprayed with PAM ^® and then covered with a tea towel and allowed to rest at about 35° C for about 45 min during which time, the height of the dough in the ramekin nearly doubled.

During the dough resting period (also referred to as “proofing”), the insides of 5 205-mL ramekins were sprayed with PAM. After completion of the proofing period, the proofed doughs were placed into separate ramekins and then baked at 325° C for 50 min.

The control and the super-hydrated dietary fiber buns were stored in paper bags for 7 days at ambient room temperature (ranging between about 20° C and about 23° C). The weights of each bun were recorded daily during the 7-day storage period. The starting weights of the buns were 142 g. The loss in moisture content of the 7-day storage period is shown in FIG. 3, wherein line 30 represents the loss in moisture content of the super-hydrated dietary fibre buns and line 32 represents the loss in moisture of the control buns. The weight of the control buns after 7-days storage was 116 g, while the weight of the super-hydrated dietary fiber buns was 125 g. T otal shrinkage (spoilage) of the control buns was 18% while the shrinkage of the super-hydrated dietary fiber buns was 12%. Accordingly, it is evident that the spoilage rate of the super-hydrated dietary fiber buns over the 7- day storage period was 32% less than the control bun. The super-hydrated dietary fiber buns still had a relatively reasonable texture, but the control buns had hardened and crumbled when broken. Example 4: Organoleptic scoring

A randomized experimental block was used in the design of a taste test survey for recording seven taste testers’ assessment of (i) five baked foodstuffs and one cooked foodstuffs that were prepared according to selected recipes, (ii) the six foodstuffs that had been modified by incorporation of hydrated dietary fiber components produced as disclosed herein, and (iii) the six foodstuffs that had been modified by incorporation of super-hydrated dietary fiber components produced as disclosed herein.

A kitchen that was isolated from and not accessible by the taste testers, was used by a cook to prepare baked buns, focaccia, pizza crust, Norwegian cookies, and gluten-free chocolate cake, and also, pappardelle pasta that was subsequently cooked. The cook then used a computer-generated randomization table to place a specified foodstuff onto a colour-coded plate using the scheme set out in Table 1.

T able 1 : Plate colour code for foodstuffs set out for taste testing

Hydrated fiber Super-hydrated

Foodstuff Control component fiber component

Bun Blue Yellow Red

Focaccia Red Yellow Blue

Pizza crust Yellow Red Blue

Pappardelle pasta Red Blue Yellow

Norwegian cookie Red Yellow Blue

Chocolate cake Blue Red Yellow

The cook then placed the food products, one plate at a time, onto a table set right beside the curtain with only his hand and arm visible to the taste testers one set at a time. A taste test supervisor, who did not participate in the tasting, then invited the testers to partake of the samples while ensuring that the coloured labels were not moved and that the survey questions were duly answered by the participants. Once the process was complete, the supervisor informed the cook through the curtain that the participants were ready for the next sampling. All samples were offered while still reasonably warm from the cooking or baking process. The participants were asked to fill out the form shown in Table 2 to score their responses to each sample. Following completion of the survey for the last sample, the supervisor collected the forms from the seven participants, secured them, and then drew back the curtains so that the cook could interact with the participants and answer questions.

The results of the taste test survey are illustrated in FIG 4.

Table 2: Taste test survey form

INSTRUCTIONS: Please taste the samples. Using the list of descriptive terms provided below, rate the samples on each of the attributes by circling the intensity of the variables on a scale of 1 to 7 wherein 1 is lowest and 7 is highest. NOTE: IF YOU CANNOT PERCEIVE ANY OF A PARTICULAR ATTRIBUTE IN THE SAMPLE, BE SURE TO CIRCLE THE WORD “NONE”.

APPEARANCE:

Overall appearance

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7

FLAVOR:

Overall flavor

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7

Restaurant-like flavor

Sample Red None 1 2 3 4 5 6 7

Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7

Fresh flavor

Sample Red None 1 2 3 4 5 6 7

Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7 Pleasant flavor

Sample Red None 1 2 3 4 5 6 7

Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7 TEXTURE: Overall texture

Sample Red None 1 2 3 4 5 6 7

Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7

Flakiness

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7 Firmness

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7

Moistness Sample A None 1 2 3 4 5 6 7 Sample B None 1 2 3 4 5 6 7

Chewiness

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7

Springiness

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7 Sample Yellow None 1 2 3 4 5 6 7 A dhesiveness / stickiness

Sample Red None 1 2 3 4 5 6 7

Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7 Density / relative weight

Sample Red None 1 2 3 4 5 6 7 Sample Blue None 1 2 3 4 5 6 7

Sample Yellow None 1 2 3 4 5 6 7

Example 5: Recipes for baked foodstuffs incorporating hydrated fiber components or super-hydrated components or without fiber components Provided herein are examples of recipes for producing foodstuff doughs with reduced caloric availability and/or reduced carbohydrate availability by incorporation thereinto of hydrated fiber components disclosed herein or alternatively, super-hydrated fiber components disclosed herein.

In each of the following recipes, (i) the flour used was a ROBIN HOOD ^® flour, (ii) the yeast was FLEISCHMANN’S ^® Traditional Yeast, (iii) the “minimum hydrated fiber component” replaced 20% of the flour component, (iv) the “minimum super- hydrated fiber component” replaced 20% of the flour component, (v) the “maximum hydrated fiber component” replaced 84% of the flour component, and (vi) the “maximum super-hydrated fiber component” replaced 84% of the flour component. The minimum and maximum super-hydrated fiber components were subjected to a negative vacuum pressure of 10 Torr for 90 sec. The caloric and carbohydrate reduction values were calculated by eliminating the nutritional values of sugar, yeast, and oil. The values in the recipes provide a 1 -kg weight of dough prior to baking.

Recipe 1 : Recipe summary sheet for 1 Kg of wheat bread dough

* NFS is “NFS WF90” fiber from Natural Fiber Solutions, Little Rock, AR, USA

Recipe 2: Recipe summary sheet for 1 Kg of gluten-free oat bread dough * JRS is JRS HF401-30 fiber from J. Rettenmaier USA LLP, Schoolcraft, Ml, USA Recipe 3: Recipe summary sheet for 1 Kg of pizza dough

* JRS is JRS HF401-30 fiber from J. Rettenmaier USA LLP, Schoolcraft, Ml, USA

Recipe 4: Recipe summary sheet for 1 Kg of gluten-free chocolate cake * JRS is JRS HF401-30 fiber from J. Rettenmaier USA LLP, Schoolcraft, Ml, USA Recipe 5: Recipe summary sheet for 1 Kg of pasta dough

* JRS is JRS HF401-30 fiber from J. Rettenmeier USA LLP, Schoolcraft, Ml, USA

Example 6: Industrial production of a 2500 kg (pre-bake weight) batch of white bread loaves

375 kg of dry JRS HF401-30fiberfrom J. Rettenmeier USA LLP, Schoolcraft, Ml, USA was mixed with 1030 kg of water at about 43°C until a homogenous slurry having a paste-like viscosity was achieved. The slurry was moved into a moisture- impermeable tank and vacuum-sealed with an internal negative pressure of 10 Torr for 90 sec, during which time the slurry frothed and formed a thick paste.

The thick paste was allowed to sit for about 15 minutes. The vacuum-sealed, moisture-impermeable tank was subsequently opened and an additional 100 kg of water (at a temperature of about 43°C) was added to the thick paste. The paste and water were mixed until a slurry was formed. In a separate tank, 875 kg of 14.5% protein bread flour, 12.5 kg of salt, 25 kg, of white sugar, 20 kg of active dry yeast were mixed. After mixing, 62.5 kg of canola oil was then added.

The slurry was then added to the separate tank containing the flour mixture with stirring to form 2500 kg of dough. The dough was baked using conventional procedures to form loaves of bread. In total, after baking, about 2150 kg of bread was produced.