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 this affect my dough?
Higher levels of fiber will:
Increase the water absorption of dough during mixing
Increase in development time and decrease in mixing stability
Decrease dough resiliency during proofing
Decrease dough extensional properties
Increase the viscosity and elasticity of the dough
The final product will have some changes in appearance, texture, taste and volume, as well. However, enzymes, gluten, dough conditioners and fermentation can help!
What are some good sources?
Cereal and cereal byproducts: wheat, oat, barley and rice
Non-cereal sources: nuts, pea, orange, sugar beet, peach, mongo, potato, and apple
Commercial hydrocolloids: hydroxypropylmethylcellulose (HPMC), cellulose, gums (guar gum, locust bean gum, xanthan gum), oligosaccharides such as polydextrose and maltodextrins, and inulin
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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