US-based biotechnology company DuPont Nutrition & Health has developed a new concept for European bread market inspired by Nordic thin breads.
The concept, which is rich in healthy carbohydrates, targets consumers who are turning to healthier options and those who view bread as being high in calorie, sugar and carbohydrates.
Nordic Light Thins is one of the concepts in the DuPont alternative carbs series which is designed to help bakers attract consumers to bread.
The new thin bread concept contains 50% oats, buckwheat and barley in the flour and is characterized with softness and punctuated with thickness between that of toast bread and tortillas, according to the company.
DuPont's blend of enzymes and vegetable-based emulsifiers PowerBake Thins is claimed to preserve the softness of the thin breads and retain their freshness for up to 14 days in ambient storage capacity.
DuPont principal bakery application specialist Jan Charles Hansen said: "Thin bread has long been a firm favourite in Sweden and Finland, where consumers treat it as sandwich bread.
"Nordic Light Thins is made with half the refined wheat flour of standard wheat bread. Among the fiber and nutrients, the concept contains beta-glucan, which helps to reduce high levels of blood cholesterol."
Other concepts in DuPont alternative carbs series use bionutrients in sprouted wheat, ancient grains and seeds, and hybrid grain tritordeum extracted from wheat and barley.
These concepts comprise of barley breakfast biscuit, sprouted whole grain bread and nutritious tortillas.
DuPont has also developed a protein-rich, high-fiber concept for extruded bread sticks for baking having extrusion facilities.
