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New Sources Of Fiber May Benefit Bread Manufacturers

May 15, 2014: 12:00 AM EST
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.
Nathan Gray , "Fiber-rich bakery: What does the science say?", Bakery and Snacks, May 15, 2014, © William Reed Business Media SAS
Carbohydrates & Fibers (sugar, starches)
Cereals & Bakery
North America
United States of America
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