Using Prune Juice Concentrate in Whole Wheat Breadand Other Bakery Products
Scott W. Sanders
Creative Food Consultants
Discovery Bay, CA 94514
Prune juice is a familiar sight on grocery she1ves but until recently it ha not been used widely inconcentrated form as a food ingredient. Successful applications of the concentrate have included a range ofbakery products (1) as well as dairy and snack foods and some beverages (2). In many eases, the properties
derived from prunes are used to replace other additives, It has been theorized that prune juice might inhibitmold development in bakery products due to its high malic acid content as well as traces of benzoic andsalicylic acids (1,2). In addition, the concentrate has been used as a natural sweetener, colorant, andhumectant.
Since prune juice has traditionally been considered by consumers so be a healthful and natural food, theongoing trend toward a more healthful diet and lifestyle should continue to stimulate increased use of prune
products in the coming decade.
Although the nutritional properties of prunes are widely recognized, little work has actually been performed
to elucidate their functional properties in bakery products. In this article, we discuss the results oflaboratory tests to examine and quantify prune juice concentrate baking qualities, mold-inhibiting
properties, and effects on final product quality of yeast-leavened baked goods, as well as suggestions as to
how these properties might be used in development of new products.
Prune juice concentrate is a standardized product made by concentrating a water extract of dried prunes to
70 Brix. It has a natural dark brown color. Unlike many other fruit juice concentrates, it does not require
refrigeration and is free from sulfites and other artificial preservatives.

Prune Juice Concentrate
Table 1 shows the composition of typical prune juice concentrate. The sucrose, fructose, and dextrose arereadily available as fermentable sugars in yeast-leavened doughs Unique in fruit juices is the high level ofsorbitol found in prune juice concentrate. While sorbitol is reported to be 60% as sweet as sucrose, ii is not
fer in yeast dough’s. It has been used to improve keeping properties of military canned bread (3). Prune
juice concentrate can provide a natural means by which sorbitol can be introduced into products to improvesweetness, humectancy, and lower water activity. Medically, sorbitol has been used as a cathartic and as asugar substitute, for diabetics (4). It is also a common ingredient in sugar-free, non carcinogenic gums andcandies. The high potassium and low sodium content in prunes favors its use in products designed forindividuals who arc taking diuretics to manage their elevated blood pressure.

Use In Whole Wheat BreadA basic 100% whole wheat bread formula (Table II) was used to evaluate the effect of prune juice
concentrate on mold growth, baking properties, and finished product attributes. Prune and raisin juice
concentrates were evaluated at 6.0,9.0, and 12.0% of the flour against a no-additive control and 0.125%
calcium propionate, with total sugar and water contents held constant to a; that any effects seen were notdue simply to variation in these components of the finished product. Following a two-hour cooling period
to allow adequate mold spore contamination, the noticed loaves were packaged in 1.25-mil poly bags, heldat ambient temperature and humidity. and observed daily for visible mold growth. A second set of loaves
was used to evaluate crumb and crust character, loaf volume, flavor, texture, and toasting properties.

Table I. Typical Composition of Prune Juice Concentrate
Component
Soluble solids(min°Brix by refractometer)
Fructose, %Glucose,%Sorbitol
Sucrose, %Total carbohydrates, %Protein, %Ash, %Total dietary fibet, %Sodium, ntgf 100 g
Potassium, mg 100 g
Calcium, mg/100 g
Iron, mg/100 g
Organic acids, %MalicOxalic
Glutaric
CitricAmount701624140.5
65-68
1.5-2.5
1.5-2.4
0.05-0.1
20-40
800-1.000
25-40
2-4
1.0
0.5
0.02
0.01

Table II. Control Formula and Method for the Evaluation of Prune Juice
Concentrate In Whole Wheat Bread
Ingredient
Amount, % of flour
Whole wheat flour
100.0
Water
65.6
Wheat gluten
2.0
Yeast (compressed) 5.0
Mineral yeast food, 0.5
Soy Oil
2.5
Sugar (granulated)
8.0
Ascorbic acid
0.015
Procedure: Mix so full development, allow 20-rein fermentation time, scale 430 g for 32-inch pan, bench rest for 10main, mold, pan. and proof to 3/4 in. above pan lip, bake for 22 min. at 390 F (199°C), cool for 2 hr prior to bagging.

Mold-Inhibiting Properties
As revealed in Table Ill, prune juice concentrate appeared to inhibit mold growth at 9.0 and 12.0% usage
levels. At 9.0% addition, additional 3 days of mold-free shelf life resulted, beyond that of the sucrose
control. At 12.0% usage, this increased to 4-1/2 day, equal to the effect of calcium propionate. Of course.
actual usage levels will depend on the specific formula and process in new product development. For
typical yeast fresh baked goods, a starting usage level of 9.0% would seem appropriate for mold inhibition
purposes. however, (fruit juice concentrates also provide other functions of importance to food processors.
Table III. Effect of Fruit Concentrates on Mold Inhibition and Loaf Volume of Whole Wheat Bread% Prune or Raisin Juice Concentrate

Sucrose %Loaf Volume. Cm

None (Control. Table II)

8.0

1,975

Average Days
until Molding
10.0

6% Prune
6% Raisin
9% Prune
9% Raisin
12% Prune
12 % Raisin
None (0.0125% Calcium Propionate)

4.73
4.10
3.1
2.15
1.46
0.2
8.0

2,000
2,000
2,000
2,000
2,000
2,025
1,950

10.0
10.0
13.5
12.5
14.5
14.0
14.5

Finished Product Attributes
Flavor: Whole grain breads, including 100% whole wheat, tend to have a bitter grainy aftertaste which isreduced by either prune or raisin juice concentrate. Even when used at 12.0%, neither juice imparted acharacteristic prune or raisin flavor to the product. The property of “rounding out” the flavor of baked
products may snake these fruit juice concentrates useful in the development of sodium-reduced breads.
Crumb and Crust Color: Both prune and raisin juice concentrates imparted both a darker crumb color anda shinier. slightly darker color than is observed in loaves baked with sucrose alone. Elimination of artificial
color such as caramel and/or replacement of the often-used bitter dark mo1a could result.
Softness: With increasing levals of fruit juice concentrate, loaves seemed subjectively softer, more moist,and less crumbly than with sucrose only. No difference was observed between prune and raisin juice inthese respects. Product developers may wish to evaluate this property in terms of eliminating or reducing
the levels of emulsifiers such as mono- and diglycerides that might otherwise be used.
Toasting Properties: At all levels tested, both juice concentrates produced loaves that browned during
toasting slightly more than the control. This is likely due to a slightly higher residual reducing sugar
content in the juice concentrate than in the sucrose-only products, despite the equalization of total sugarreferred to earlier.

Baking Properties
Loaf Volume: As shown in Table I both prune and raisin juice loaves consistently had slightly higher
volume than those with sucrose only or with calcium propionate. Variety breads containing high levels ofwhole grains and fiber generally require the use of added wheat gluten and dough-strengthening emulsifiers
such as sodium stearoyl lactate or ethoxylated monoglycerides. The use of prune juice concentrate as anatural dough strengthener might reduce the requirements for such additives.
Mixing Time: Prune juice concentrate at the 12.0% level caused a slight reduction in mixing time (0.5min) not seen with raisin juice concentrate. This degree of reduction would not be a problem for the baker.
No effect on mix time was seen at lower levels.
Proof Times: Prune juice concentrate at 9.0 and 12.0% resulted in a five-minute (8%) increase in proof
time. If using prune juice concentrate at levels of 9.0% or above, bakers may wish to increase yeast levels
slightly to maintain a uniform proof time.

New Product Development
For purposes of product development, the important properties of prune juice concentrate discussed in theforegoing section may be summarized as follows: natural color (replacing caramel color and/or molasses),natural sweetener, natural preservative (replacing calcium propionate), dough strengthener (allowing
reduced levels of dough conditioners), humectant, and flavor enhancer.
These properties of prune juice were utilized to produce a natural, high fiber English muffin (Table IV),
with prune juice and diced prunes replacing refined sugar. No other preservatives, colors, or doughconditioners are required to produce a top quality product. As English muffins are generally required tohave an extended shelf-life relative to pan bread, prune juice concentrate provided added moistness,softness and mold inhibition As with whole wheat bread, the flavor of prunes helps to mask any bitter orgrainy aftertaste associated with added fiber and whole grain cereals.
In a similar manner, prune juice concentrate was used to produce a moist, no-cholesterol bran muffin(Table V). The full complement of reducing sugars as well as the sorbitol of the prune juice is available toprovide exceptional humectant properties. The result is an extended shelf-life muffin with excellent
resistance to crumbling. The natural color provided by the juice concentrate complements the high fiber
product image.

Table IV Formula and Method for English Muffins with Added Fiber
Ingredient
Amount, lb
Patent flour
70
Oats (steel cut)
10
Rolled oats (thick)5
Rye flour
5
Rice bran (stabilized)
10
Water (variable)
83
Yeast (compressed)
8
Salt
1.75
Prune juice concentrate
12Vegetable oil
1Wheat gluten
3
Prunes (diced, 1/4 in.)30
Protease tablets, per 100 lb Flour 1 Tablet
Procedure Presoak oats, rye, and rice bran for about 1 hr in 40 lb of the water, Add all other ingredients (except prunes)
and mix to full development. Add prunes end mix another 1—3 mm to fully incorporate Final dough temperaturehumid be 68—70°F (20 C). Scale 1, oz per 6 muffins, round, and dust with a suitable muffin coat ( corn flour/meal).
Allow 7-10 min. for intermediate proofing prior to sheeting. Grill at approximately 3900 F (199° C) for 4.5 mitt, flipand grill at 350° F (177°C) for an additional 3.5 mitt. Times and temperature may vary according to particular ovenconditions.

Table V. Formula and Method Moist Bran Muffins for Super Moist Bran Muffins
Ingredient
Amount, lb
Patent flour
100.0
Oat bran
40.0
Prune juice concentrate
40.0
Sugar (granulated)
95.0
Sodium aluminum phosphate 2.0
Baking soda
1.5
Salt
3.3
Cinnamon
1.6
Margarine
30.0
Vegetable oil
20.0
Egg white
30.0
VanillaTo TasteWater
85.0
Prunes (diced ‘/4 in.)
60.0
Procedure Mix flour, oat bran. prune juice concentrate. sugar, sodium aluminum phosphate, baking soda, salt.
cinnamon. margarine, and oil until well blended and the dough forms pea-sized lumps. Add egg white, vanilla, andwater, and mix just until well incorporated. Add diced prunes and mix in on low speed just until evenly distributed.
Dispense into greased or lined muffin cups, and bake at 380 (193-204°C) for 20-25 mm depending on muffin size.

Conclusion
Prune juice concentrate can serve as a natural preservative in yeast-leavened baked products. With its otherattributes of natural color, dough strengthening, flavor enhancement, sweetening, and humectancy, it can beconsidered a multi-purpose natural food ingredient.

References
1. Sanders, S. Prunes in bakery products. American Institute of baking Technical Bulletin 12(3), 1990.
2. Somogy, L P. Prunes, a fiber-rich ingredient, Cereal Foods World 32:541, 1987.
3. Matz. S. A. Baking technology and Engineering, 2nd ed. AVI Publishing Co., Inc.. Westport. C 1973.
4. Aurand, L W. Food Chemistry. AVI Publishing Co Inc., Westport, CT, 1973.

Scott W. Sanders

Dr. Scott W. Sanders is a technical consultant for the California Prune Board, working to support the use ofprunes in manufactured food products. He is president of Creative Food Consultants, a California-based
technical and marketing firm specializing in bakery products and ingredients. Sanders received his B.A.
and MS. degrees in biology from the University of Kansas and the University of Missouri, respectively, His
PhD. from the University of Nebraska is in food science and technology. He is a member of AACC, IFT.
and ASBE, and is currently serving as chairman-elect of AACC’s Milling & Baking Division.
CEREAL FOODS WORLD/283