Baking & Snack - December 2022 - 48

FIBER
It starts
in the
Field...
Consumer demand for baked goods that are low in carbohydrates
and sugar has increased significantly.
Blue Diamond
ments in baked goods and reduce net carbohydrates, noted
Jamie Matthews, head of customer technical support, North
America, Beneo.
" These ingredients carry a mild, natural sweetness while
improving the nutritional profile with prebiotic soluble fiber, "
she said. " Producers of baked goods can therefore increase the
fiber content of their products while at the same time reducing
the amount of sugar in the recipe. "
Beneo's chicory root fibers have only two calories per gram,
are non-GMO and capitalize on growing consumer demand
for plant-based baked goods.
" As soluble fibers, they're easily used in many applications,
including baked goods, " she said. " With a mild taste, they work
well with natural and high-intensity sweeteners. ... Functional
plant-based ingredients can help create delicious keto-friendly
recipes and, at the same time, bring in other health benefits,
such as plant-based proteins or prebiotic fiber, that make ketofriendly
products reach a wider audience. "
Insoluble fibers such as resistant wheat starch are often used
in keto baked goods as well to replace wheat flour, as they are
high in fiber and have no sugar. Insoluble and soluble fibers are
often combined to reduce carbs and sugar in a product while
ensuring it maintains overall quality and structure.
Ingredion's Versafibe 1490 dietary fiber contains 86 grams of
carbohydrates, but because 74.2 grams are dietary fiber, its net
carbs are only 11.8 grams.
" As a reference, regular wheat flour can contain around 70
grams of net carbohydrates, " said Tatiana Rusev, global business
development for nutrition, health and wellness. " So, by replacing
regular flour with insoluble fibers like resistant starch48
Baking & Snack December 2022 / www.bakingbusiness.com

Baking & Snack - December 2022

Table of Contents for the Digital Edition of Baking & Snack - December 2022

Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
Baking & Snack - December 2022 - 5
Baking & Snack - December 2022 - 6
Baking & Snack - December 2022 - 7
Baking & Snack - December 2022 - 8
Baking & Snack - December 2022 - 9
Baking & Snack - December 2022 - 10
Baking & Snack - December 2022 - 11
Baking & Snack - December 2022 - 12
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Baking & Snack - December 2022 - 29
Baking & Snack - December 2022 - 30
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Baking & Snack - December 2022 - 33
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Baking & Snack - December 2022 - 49
Baking & Snack - December 2022 - 50
Baking & Snack - December 2022 - 51
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Baking & Snack - December 2022 - 53
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Baking & Snack - December 2022 - 90
Baking & Snack - December 2022 - 91
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Baking & Snack - December 2022 - 93
Baking & Snack - December 2022 - 94
Baking & Snack - December 2022 - 95
Baking & Snack - December 2022 - 96
Baking & Snack - December 2022 - 97
Baking & Snack - December 2022 - 98
Baking & Snack - December 2022 - 99
Baking & Snack - December 2022 - 100
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
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https://www.nxtbook.com/sosland/bs/2017_12_01
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