Baking Highly Nutritious Bread

nutritious bread high fiber healthy

If you’re looking for a way to get more people eating your bread, then bake nutritious bread. Consumers are searching for healthy foods; foods that fit into their diet and lifestyle. So a bread that also meets dietary fiber goals? Win, win!

How much fiber is this nutritious bread?

To fit into this category, the bread must be a whole wheat or whole grain that is enriched with extra fiber and contains at least four grams of fiber in a single serving.

The FDA requires high fiber foods must have 20% or more of the daily reference intake (RDI) of fiber.

How do you add fiber?

A few common sources include:

  • Grains
  • Fruit
  • Pulse
  • Seeds

Just remember, adding these ingredients means the texture of your bread will change. Bread softeners and gluten can help with texture and volume. Other ingredients can be used as well to offset the extra fiber. The ionic surfactant sodium stearoyl-2-lactylate (SSL) can increase the dough stability due to the interaction of surfactant with protein, lipids and starch.

The hydrocolloid (Hydroxypropylmethylcellulose, HPMC) is observed to increase the interface activity between water and the non-aqueous phases of the bread dough favoring the formation of emulsions and strong uniform film. Carbohydrase can be used to degrade the fortified polysaccharides and decrease its negative effect on the bread quality.

2018-12-10T05:22:53+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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