High-Fiber Ingredients
Pages 45-62
DOI: https://doi.org/10.1094/1891127233.003
ISBN: 1-891127-23-3
Abstract
Topics Covered
- Breads and Related Products
- Addition of Fiber to Bread
- Effects of High-Fiber Ingredients on Bread
- Cookies
- Cookie Spread
- Tenderness and Crispness
- Top Grain and Surface Cracking
- Color
- Flavor
- Cakes, Muffins, and other Batter Formulations
- Crumb Quality
- Suspension Agents
- Shelf Life
- Batters and Breadings
- Other Baked Products
- Extruded Products
- Low-Fat Baked Goods
- Bulking Agents
- Aeration
- Moistness/Lubricity
- Shelf-Life Extension
- Troubleshooting
Introduction to Chapter
Of all the categories of food products, the most common fiber-enriched products are the baked and extruded grain products. High-fiber breads and cereals are widely available and are consumed as a means of meeting the recommended amounts of dietary fiber in the daily diet. While these products are now widely available, many obstacles were encountered during their development. Consumers found the texture and flavor of many of the first high-fiber breads unpleasant. In addition, when consumers became aware that cellulose, one of the first high-fiber ingredients used in breadmaking, was derived from wood sources, the term “sawdust” became associated with these breads. However, new developments in high-fiber ingredients have allowed processors to formulate good-tasting, consumer-accepted high-fiber bread products. Although problems with product shapes and bowl-life still exist with many high-fiber extruded cereals, improvements have been made and the products have become accepted by consumers. High-fiber ingredients have also become widely used in this product category as a means of decreasing the fat and calorie content of these foods.
