New Sources Of Fiber May Benefit Bread Manufacturers

Baked goods manufacturers are looking closely at the benefits and technical challenges of increasing the fiber content of their products. Fiber, for example used as a replacer, can reduce levels of fat and sugar. There are many unexplored sources of fiber – citrus, mushroom, etc. – so  it can get complicated figuring out which works best where. Researchers have suggested adding fermented inulin-packed Jerusalem artichokes to white bread to improve quality and nutrition. Also being studied: using fiber with other ingredients to reduce sugar and fat – for example the sweetener maltitol coupled with fructo-oligosaccharides when formulating sugar-free foods.