BAKED in Science S2E3: High Fiber Bread

We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking.

Not all fibers are created equal. Therefore, we share some tips on how to deal with flavor, texture and mold issues when baking with fiber.

We also discuss a new kind of fiber – resistant starch. Though a little more expensive, it has the least impact on dough compared to many other fibers. Last but not least, we cover five important tips on baking with fiber. You don’t want to miss this valuable nugget on reducing your gluten usage with high fiber baking!

Jim Little

Jim Little

2018-12-10T05:22:18+00:00

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