22 02, 2022

Snack Bars

Snack Bars What are Snack Bars? Snack bars are ready-to-eat baked products made with a variety of ingredients such as granola, oats, chocolate, dried fruits, nuts, coconut oil, honey, peanut butter, or others.1 Portability and nutrition are the main characteristics of snack bars. Consumers view them as a great alternative to highly [...]

1 11, 2021

Bamboo Fiber

Bamboo Fiber What is Bamboo Fiber? Bamboo fiber is a fine white powder obtained from bamboo trees. Bamboo fiber is an indigestible polysaccharide and a promising  dietary fiber with  functional benefits.1 As an insoluble fiber, it can be added to gluten free bakery products to improve texture, machinability and stability of the [...]

28 10, 2021

BAKED in Science EP59: Cut Carbs & Boost Fiber with Resistant Starch

Sponsored by MGP Ingredients If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. In [...]

15 05, 2020

Maple Fiber

Maple Fiber What is Maple Fiber? Maple fiber is a multi-functional ingredient sourced from red maple trees and water using a specialized process. It is an insoluble dietary fiber made up of cellulose, lignin and other non-starch polysaccharides naturally present in red maple and most other plants.1 It is well suited for [...]

5 11, 2019

Creating High-protein, Low-net-carb Bakery Products

Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods.  The KETO diet trend is a good example.  Yet just 2% of bakery products carried high or added protein claims in [...]

8 05, 2019

Coconut Flour

Coconut Flour What is Coconut Flour? Coconut flour is a milled coconut meal derived from the meat of coconuts. It is high in insoluble dietary fiber and protein. Production of this flour is very economical. It has high nutritional content, and is naturally gluten-free—giving it a number of uses in bakery products [...]

6 05, 2019

Baking the Most of Resistant Starch

Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch?  That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]

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