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 [...]
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 [...]
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 this episode of BAKED in Science [...]
Oats may be popular for their milk at the moment. So why should you bake with oat hull fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It also has excellent adhesive, absorbent and textural qualities. However, it's also works as an excellent solution for fat [...]
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 [...]
Insoluble fiber falls under the dietary fiber heading, and offers a big health punch to products. It helps with digestion, reduces serum lipid levels and adds no calories! With the FDA defining more of what can be labeled as "dietary fiber," bakers have more options to incorporate fiber into products. What’s hard about baking with fiber? [...]
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 [...]
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 [...]
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 [...]
High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. In June, new guidelines were announced on what can be labeled as “dietary fiber.” To help explain what this means [...]
