Fruits and grains are both sources of fiber for bakery products.
Something we discuss often here is how to advance towards healthier products. One trending ingredient that can help: fiber. This year the FDA defined “dietary fiber” to include soluble and insoluble fiber. They also raised the DRV to 28 grams. So by focusing on fiber you can not only improve your nutrition label, but add some benefits to your products as well!
Fiber comes from whole grains and cereal grains, as well as oats, nuts and seeds, cellulose and gums. Here are two beneficial sources of fiber:
Resistance starch: increases fiber content while maintaining a white or cream crumb color. It also has a neutral taste and low water-holding capacity, while increasing freshness and shelf life in some products.
Dried fruit/fruit pastes: a source of fiber and of color and texture in a number of bakery products. Fruit fiber falls in the soluble fiber category, while foods like seeds or raisins are classified as insoluble.
Find all your fiber answers! Check out these BAKERpedia pages:
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.