What it Takes to Bake a High Fiber Label

What it takes to bake a high fiber label .

If you’re in search of ways to boost your brand, consider adding “high fiber” to your label. The public pays attention to what’s on the label, and fiber is a great selling point.

What counts as a “good source of fiber?”

Food with 5 grams or more of fiber per servings. The FDA regulates that the terms “high” may be used on the label when the food contains 20% or more of the RDI (Reference Daily Intake) or the DRV (Daily Reference Value) per reference amount customarily consumed.

But how will high fiber affect my dough?

  • Increase in the water absorption of dough during mixing
  • Increase in the development time and decrease in the mixing stability
  • Decrease in dough development during proofing
  • Change in the extensional properties i.e. decrease in dough extensibility
  • Change in the viscous and elastic moduli i.e. dough becomes stiffer, or in some cases stickiness is increased
  • The final product will have some negative changes in appearance, texture, taste and volume, as well.

How do I improve the quality?

There are a few ways you can make high fiber work for your product:

  • Add enzymes: alpha-amylase, xylanase: degrade cell wall polysaccharides
  • Phytase: the crumb firmness is reduced in whole wheat bread by adding phytase and the effect of phytase is attributed to the activation of endogenous alpha-amylase
  • Sourdough fermentation: improve crumb texture and lower the rate of staling when bran is added, which attributes to an improved gluten network, changes in the water migration during staling, reduced starch retrogradation, and to degradation of cell wall components
  • Gluten

What are some good sources of fiber? Find out! 

2018-12-10T05:21:43+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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