Sources of High Fiber in Baking

Sources of High Fiber in Baking.

We talk about fiber a lot here. And for good reason! It’s one of the biggest baking and food trends that just keeps growing. And we find all the sources of high fiber out there fascinating.

Because lots of sources of fiber means there’s room for creativity and unique takes to find a solution that works for you and your product.

What are some sources of high fiber?

Well, in baking fiber can come from non-starch polysaccharides and resistant oligosaccharides, analogous carbohydrates, and non-glucidic components.

Non-starch polysaccharides and resistant oligosaccharides:

  • Cellulose
  • Hemicellulose
  • Arabinoxylans
  • Arabinogalactans
  • Polyfructoses
  • Inulin
  • Oligofructans
  • Galactooligosaccharides
  • Gums
  • Mucilages
  • Pectins

Analogous carbohydrates:

  • Indigestible dextrins
  • Resistant maltodextrins
  • Resistant potato dextrins
  • Synthesized carbohydrate
  • Compounds
  • Polydextrose
  • Methyl cellulose
  • Hydroxypropylmethyl
  • Cellulose
  • Resistant starch

Non-glucidic components

  • Lignin

Sources of fiber for bakery products:

  • 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

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. Lin 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. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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