ASSOCOM INSTITUTE OF BAKERY TECHNOLOGY & MANAGEMENT

ASSOCOM INSTITUTE OF BAKERY TECHNOLOGY & MANAGEMENT

Plot No. 30/25, Knowledge Park - III, Greater Noida - 201306, Uttar Pradesh (NCR Delhi), India

Volume - 6 Issue - 6

Month : June 2017

Whole wheat healthier than white bread? It depends on person!

he health benefits of whole wheat bread and processed white bread may vary from one person to Tanother, a new study suggests.

The findings could lead to a more rational approach for telling people which foods are a better fit for them, based on their microbiomes or gut bacteria, researchers said. Despite many studies looking at which bread is the healthiest, it is still not clear what effect bread and differences among bread types have on clinically relevant parameters and on the microbiome.

Researchers from Weizmann Institute of Science in Israel carried out a comprehensive, randomised trial in 20 healthy subjects comparing differences in how white bread and artisanal whole wheat sourdough affect the body. Surprisingly, the researchers found the bread itself did not greatly affect the participants and that different people reacted differently to the bread.

The team then devised an algorithm to help predict how individuals may respond to the bread in their diets. Half of the participants were assigned to consume an increased amount of processed, packaged white bread for a week – around 25 per cent of their calories – and half to consume an increased amount of whole wheat sourdough.

After a 2-week period without bread, the diets for the two groups were reversed. Before the study and throughout the

Britannia to produce biscuits, bakery items in Nepal

ritannia Industries Limited has received permission to produce its biscuits and bakery products in Nepal. BThe renowned food company with a history of 123

years has been permitted to invest Rs 1.11 billion to establish a biscuit and bakery plant in Simara, Bara district, according to the Department of Industry.

Britannia Nepal Pvt Ltd was registered at DoI on May 26 as a 100 percent foreign direct investment entity. DoI officials think this is probably the largest investment commitment made in Nepal in recent years in the manufacture of consumer goods.

Britannia biscuit brands like Good Day, Bourbon, Digestive, 50-50 and Tiger are popular in the Nepali market.

Khagendra Basnet, chief of Foreign Investment Section at DoI, informed that this investment commitment in the

time it was ongoing, many health effects were monitored.

These included wakeup glucose levels; levels of the essential minerals calcium, iron, and magnesium; fat and cholesterol levels; kidney and liver enzymes; and several markers for inflammation and tissue damage. The researchers also measured the makeup of the participants’ microbiomes before, during and after the study.

“The initial finding, and this was very much contrary to our expectation, was that there were no clinically significant differences between the effects of these two types of bread on any of the parameters that we measured,” said Eran Segal, a computational biologist at the Weizmann Institute.

Researchers found that the glycemic response – the effect that food has on blood sugar – of some of the people in the study was better to one type of bread, and some better to the other type. About half the people had a better response to the processed, white flour bread, and the other half had a better response to the whole wheat sourdough.

The findings for this study are not only fascinating but potentially very important, because they point towards a new paradigm: different people react differently, even to the same foods,” said Eran Elinav from Weizmann Institute.

“To date, the nutritional values assigned to food have been based on minimal science, and one-size-fits-all diets have failed miserably,” said Elinav.

manufacturing sector is the largest in recent years except for the investment made in cement factories . “This investment in the production of consumer goods is probably the largest in the recent years,” he added.

According to the proposal submitted to DoI, Britannia will produce 14,000 tons of biscuits and bakery items every year and employs around 345 people.

According to Reuters, products of the Indian company are exported across the world, including the Gulf Cooperation Council Countries (GCC) and countries in African and the Americas.

According to Britannia's website Britannia is a leading food company in India with over Rs 85 billion in revenue, delivering products in over 5 categories through 4.2 million retail outlets to more than half the Indian population. The company started its production from Kolkata 123 years ago.

he biscuit industry pointed out that the effective tax on biscuits priced below ?100 per kg works out to be Tat 8-9 per cent and so the tax incidence will go up

significantly Reuters

The GST Council’s decisions to tax all varieties of biscuits at a uniform tax of 18 per cent has taken the industry by surprise, which had been aggressively lobbying for a lower tax rate especially for glucose and lower-priced biscuits.

The biscuit industry has pointed out that the effective tax on biscuits priced below ?100 per kg works out to be at 8-9 per cent and so the tax incidence will go up significantly for these companies.

Biscuits in India are priced in the range of ?70 to ?700 per kg. Industry players said they were surprised that while bread has been exempted from GST, biscuits have been slapped with a uniform18 per cent tax.

Mayank Shah, Category Head, Parle Products said, “Given

the rise in input costs and slim margins in the low-priced biscuits category, companies will be forced to increase prices. Biscuit companies will have no motivation to operate in the below ?100 per kg category as it will be difficult to make any money in this segment.” He added that

this is a price elastic segment, so it will be challenging to even increase prices as it

will impact demand for these products.

Sources said that the companies were expecting the GST rate to be at 12 per cent for premium biscuits and the glucose biscuits

and lower-priced biscuits to be taxed at 5 per cent.

Kanchan Zutshi, Secretary, Federation of Biscuits Manufacturers of India, said “With nearly 93 per cent of the food basket comprising basic food, being exempted or taxed at lower GST rate, we were hoping that the anomalies in taxation structure on biscuits will be corrected.”

Biscuits industry baffled by uniform 18% GST rate

hances are, you won’t catch your nutritionist at the supermarket buying a loaf of Wonder Bread. In Cgeneral, bread just isn’t considered all that good for

you. (You’ve heard the rumblings about gluten being linked to causing inflammation, right?) But for many, sourdough gets a free pass, or is at least thought of as “not as bad.”

“There are people that have a genuine gluten intolerance, and then I think [there are] a lot of people who think they do. If they ate bread that’s undergone a long sourdough fermentation, they wouldn’t have any problems,” Michael Pollan famously said last year.

“To our great shock and surprise, we found no significant differences between the two breads.”

But what about how sourdough bread affects the body, particularly glucose levels? (After all, sugar is a big reason why many pass on the bread basket.) One study, brought to light by The Atlantic, offers up some unexpected intel: Healthwise, sourdough isn’t a step up from run-of-the-mill loaves.

In the study, participants were split into two groups. They fed one sourdough bread for a week while the other feasted on white bread. The following week, they measured their blood levels and checked out their guts.

The findings? There wasn’t really that much of a difference.

“To our great shock and surprise, we found no significant differences between the two breads on any of the parameters that we collected,” says Eran Segal, one of the study’s lead researchers. Some people in the white bread group had a higher blood sugar level, while some in the sourdough group did. And when it came to c h e c k i n g o u t p a r t i c i p a nt s ’ microbiomes, the two groups’ bacteria looked pretty much the same.

While the findings are definitely interesting, the researchers admit that more testing needs to be done. As far as what this means for your bread habit? It’s safe to say that moderation—of any type of bread—is the way to go, to keep sugar issues from taking over your life. As they say, go with your gut (health).

Is sourdough bread really that much better for you?

atest imposing of 18 percent GST came as jolt to biscuit makers, who have already been reeling under Lmargin pressure owing to surge in raw material prices

such as wheat flour, sugar, oil, etc.

The biscuit industry in Telangana mostly from Katedan industrial area, a major hub for biscuits and confectionary manufacturing in the country, seeks GST exemption. While expressing its concern over the increased tax burden, Telangana Biscuits, Wafers Confectionery Manufacturers’ Association (TBWCMA) has decided to make a representation to the Centre.

So far, it’s four percent excise duty and 14.5 percent sales tax, says Shriprakash Loya, adviser to TBWCMA and former president of Federation of Biscuit Manufacturers of India. “Excise duty was exempt for biscuits up to Rs100 per kg. Adding to this, sales tax above 14.5 percent makes a total tax component of 18.5 percent on biscuit makers. Now, GST is fixed at 18 percent.

Now, excise duty exemption upto Rs100/kg has gone under GST regime. This is another burden in addition to 18% GST. We demand total GST exemption. Biscuits are common man’s food. We request the Centre to exempt biscuits from GST,” Loya told The Hans India.

The rise in raw materials prices and packing material costs is taking a toll on the biscuit makers. “Of course, we get

input credit under GST. Those under less than Rs100 per kg excise duty exemption are not getting input credit. No excise duty for units upto Rs three crore, but only 25 percent biscuit manufacturers fall below Rs3crore threshold,” adds Loya.

Until 20 years ago, Hyderabad was number one destination in the domestic biscuit making sector as the city has been considered as a specialised place for biscuit making because of availability of skilled manpower and ideal atmosphere.

Katedan is the prime location for biscuit makers and recently few more units came up in Medchal thanks to the availability of piped gas. Britania, Parle and ITC account for lion’s share in biscuit business, while local units sell their products on their own brands. Over half the units do under take job works for corporate brands and managing to stay afloat in the market.

Of late, Shadnagar and Shamirpet are also catching up in this segment. Small biscuits makers are facing competition from Parle, Britannia and ITC. Adding to this, the cost of production has surged significantly. Since corporate majors do bulk business, in both sales and purchase of raw materials, they get bigger discounts. But small and medium manufacturers don’t have such privilege and running on thin margins, he said.

GST: Biscuit makers voice concern over tax anomaly

1. Straight Dough method

• All the ingredients are mixed together, and the dough is fermented for a predetermined time.

• The fermentation time of t h e s t r a i g h t d o u g h depends on the strength of the flour.

• Strong flour requires more fermentation time to mature adequately.

• Flours, which require 2 to 3 hours for maturing, should be used for making bread by straight method.

• Flours that take very long period for maturing should not be used because during prolonged fermentation periods it is very difficult to control the temperature of the dough and rise in temperature will cause acid taste and flavor in bread.

2. No time dough method

• Dough is fermented in the usual manner.

• It is just allowed a brief period (about 30 min) for it to recover from the strains of mixing.

• Since dough is not fermented the two functions of fermentation (i.e. production of gas and conditioning

of gluten) are achieved to some extent by increasing the quantity of yeast (2 to 3 times of original quantity) and by making the dough little slacker and warmer.

• Although it is possible to make fairly acceptable bread (during emergency) by using this method the product has poor keeping quality.

• Due to the absence of fermentation the gluten and starch are not conditioned sufficiently to retain the moisture.

3. Salt delayed method

• This slight variation of straight method, where all the ingredients are mixed except salt and fat.

• As a salt has a controlling effect on enzymatic action on yeast, the speed of fermentation of a salt less dough will be faster, and a reduction in total fermentation time will be faster.

• The salt is added at a knock back stage.

• The method of adding salt at the later stage may be according to the convenience of individual baker.

• It may be sifted on the dough and mixed or it may be creamed with fat and salt. Whatever way is chosen for mixing the salt, only three forth (of actual mixing time) mixing should be given initially and one fourth mixing at the time of adding salt?

Methods of bread making by : Mr. Rajpal Raj Bhaskar, AIBTM

Corporate Office ; Assocom Institute of Bakery Management & Technology Plot No. 30/25, Knwledge Park - III, Greater Noida - 201 306Tel. : +91-120-2428800 (50 Lines) Fax : +91-120-2428811 Email : aibtm@aibtm.in Website : aibtm.in

AIBTM Short Courses on Biscuit Production Technology attended by Sri Lanka DelegationIBTM concluded Short Courses on Biscuit Processing Technology : In the series of Biscuit AShort Courses AIBTM organized 3 days short

courses on Biscuit Processing Technology on April 21-23, 2017. These programs were attended by senior executives of key industries. The key faculty was Mr. K. Ravi, Former R&D Head, Britannia Industries Ltd. who conducted the short course and taught new development in biscuit industry. Program was more focus on hands on training.

This program was attended by 15 people including R&D heads, Technical scientist, Executive and decision makers of different companies/industries from all over India and AIBTM post graduate student. Program was

conducted successfully.

Short Courses on Bakery Premix Technology : AIBTM organized 2 days short courses on Bakery Premix Technology on April 24-25, 2017. These programs were attended by senior executives of key industries. The key faculty was Dr. Gulab Singh Thakur, R&D Head, VRS Food Products Ltd. who conducted the short course and taught new development in bakery industry.

This program was attended by 15 people including R&D heads, Technical scientist, Executive and decision makers of different companies/industries from all over India and AIBTM post graduate student. Program was conducted successfully.

Admission Open for 2017-18Diploma Programs - Bakery Science & TechnologyPG Diploma Programs - Bakery Science & TechnologyDiploma in Patisserie & Artisan BakeryArtisan Bakery & Patisseries EDPCertificate programme on Quality Control and Testing

For more details & Registrationvisit us at www.aibtm.inor www.bakeryskill.comor write email at aibtm@aibtm.inTel. : +91-120-2428800 (50 Lines)

Hobby Classes

Short Course on Basic Breads and CakesShort course on Artisan BreadsShort Course on Cakes, Tarts, Pie and DessertsShort Course on Advanced Cake Decoration Short Course On Chocolate

Register Now

Post Graduate Diploma inBakery Science & Technology

Post Graduate Diploma inBakery Science & Technology

for more details : www.aibtm.in or call us at 0120-2428800

• Due to absence of salt, the fermentation speed is enhanced and gluten is matured in a reasonably shorter time.

4. Sponge and dough method

• Strong flour takes too long for conditioning and should not be used for making bread by straight dough method.

• For such flours sponge and dough method is more suitable where the problem of controlling the dough temperature time is not so acute.

• Flour, proportionate amount of water, yeast and sugar are mixed together.

• Mix all the ingredients evenly.

• This sponge is fermented for a pre-determined time.

• The ferment is carried out longest for almost 16 to 17 hours and minimum for an hour.

Advantages

• Scheduling flexibility.

• Sponges can usually be held longer than finished dough.

• Increased flavor, developed by the long fermentation of the sponge.

• Less yeast is needed, because it multiplies during the sponge fermentation.

5. Ferment and dough method

• This is a variation of sponge and dough method.

• Very often a bread formula may contain milk, eggs, substantial quantity of fat and sugar.

• All these formula ingredients will have a retarding effect on yeast activity.

• If all the formula yeast, part of flour, yeast food and sufficient water are mixed together, the yeast gets initially an environment which is conducive to vigorous activity and at the end of fermentation time it is in a fit condition to take on extra load of fermentation in presence of milk, eggs, excessive fat etc.

• Fermentation time of ferment depends on the formulation of the desired product but very often it becomes a matter of individual preference.

• A ferment containing milk should be guarded against over fermentation, as it will develop more than desired quantity of lactic acid, which in turn will affect the flavor, taste, and texture of the product.