Baking & Snack - February 2024 - 62

FIBER
100
YEARSof...
62 Baking & Snack February 2024 / www.bakingbusiness.com
provide for fiber inclusion meet customer expectations, " said
Kyle Krause, regional product manager, functional fibers and
carbohydrates, North America, Beneo.
A common pitfall when formulating with fiber is not taking
absorption into account, which can affect other ingredients in
the formula besides fiber, said Brook Carson, vice president,
R&D, Manildra Group USA.
" Some fibers require additional water to hydrate, " she said.
" In this case, the rate of water addition, rest time and bake
time may all need to be adjusted to account for the change. "
Added fiber can impact flavor but getting the right mix will
work in the formulator's favor if done correctly.
" The flavor impact can be positive or intentional, like
when swapping white flour for rye wheat, " said Charolette
Browder, product development project manager,
Futureceuticals. " However, the impact can also be undesirable,
which can happen when adding certain functional fibers
for extra fiber in a baked good. "
AS PRODUCERS EXPLORE WAYS
TO PACK MORE FIBER INTO
BAKED GOODS, THEY FACE
FORMULATION CHALLENGES
TO MAINTAIN TASTE, TEXTURE,
SHELF LIFE AND MORE.
Flavor concerns may be remedied by switching to a fiber
ingredient that better fits the baked items' flavor profile or by
attempting to mask the flavor with stronger or complementary
flavors, she added.
The first step when formulating for a high-fiber baked product
is to consider what is being taken out of the product to add
fiber, said Thom King, chief executive officer, Icon Foods.
" If you're pulling out wheat flours that contain gluten,
you're not going to be able to leverage the chemical benefits of
gluten, such as elasticity and humectancy, " he said. " However,
some fibers, especially in combination, can provide humectancy,
such as soluble tapioca fiber and a variety of different
types of inulin, but they generally do not provide elasticity like
glutenous flour. "
Fiber could be added to baked goods either to provide
functional help such as increased moisture and freshness or
to fortify fiber content and aid in nutrition, said Darin Reid,
applications scientist, Fiberstar Inc.
" When adding a fiber for total fiber dietary content fortification,
the goal is to not reduce sensorial quality of the bread
even though it has increased fiber content for health purposes, "
Mr. Reid said. " When adding the fiber for moistness,
emulsification or shelf life improvement benefits, the goal is

Baking & Snack - February 2024

Table of Contents for the Digital Edition of Baking & Snack - February 2024

Baking & Snack - February 2024 - Intro
Baking & Snack - February 2024 - 1
Baking & Snack - February 2024 - 2
Baking & Snack - February 2024 - 3
Baking & Snack - February 2024 - 4
Baking & Snack - February 2024 - 5
Baking & Snack - February 2024 - 6
Baking & Snack - February 2024 - 7
Baking & Snack - February 2024 - 8
Baking & Snack - February 2024 - 9
Baking & Snack - February 2024 - 10
Baking & Snack - February 2024 - 11
Baking & Snack - February 2024 - 12
Baking & Snack - February 2024 - 13
Baking & Snack - February 2024 - 14
Baking & Snack - February 2024 - 15
Baking & Snack - February 2024 - 16
Baking & Snack - February 2024 - 17
Baking & Snack - February 2024 - 18
Baking & Snack - February 2024 - 19
Baking & Snack - February 2024 - 20
Baking & Snack - February 2024 - 21
Baking & Snack - February 2024 - 22
Baking & Snack - February 2024 - 23
Baking & Snack - February 2024 - 24
Baking & Snack - February 2024 - 25
Baking & Snack - February 2024 - 26
Baking & Snack - February 2024 - 27
Baking & Snack - February 2024 - 28
Baking & Snack - February 2024 - 29
Baking & Snack - February 2024 - 30
Baking & Snack - February 2024 - 31
Baking & Snack - February 2024 - 32
Baking & Snack - February 2024 - 33
Baking & Snack - February 2024 - 34
Baking & Snack - February 2024 - 35
Baking & Snack - February 2024 - 36
Baking & Snack - February 2024 - 37
Baking & Snack - February 2024 - 38
Baking & Snack - February 2024 - 39
Baking & Snack - February 2024 - 40
Baking & Snack - February 2024 - 41
Baking & Snack - February 2024 - 42
Baking & Snack - February 2024 - 43
Baking & Snack - February 2024 - 44
Baking & Snack - February 2024 - 45
Baking & Snack - February 2024 - 46
Baking & Snack - February 2024 - 47
Baking & Snack - February 2024 - 48
Baking & Snack - February 2024 - 49
Baking & Snack - February 2024 - 50
Baking & Snack - February 2024 - 51
Baking & Snack - February 2024 - 52
Baking & Snack - February 2024 - 53
Baking & Snack - February 2024 - 54
Baking & Snack - February 2024 - 55
Baking & Snack - February 2024 - 56
Baking & Snack - February 2024 - 57
Baking & Snack - February 2024 - 58
Baking & Snack - February 2024 - 59
Baking & Snack - February 2024 - 60
Baking & Snack - February 2024 - 61
Baking & Snack - February 2024 - 62
Baking & Snack - February 2024 - 63
Baking & Snack - February 2024 - 64
Baking & Snack - February 2024 - 65
Baking & Snack - February 2024 - 66
Baking & Snack - February 2024 - 67
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Baking & Snack - February 2024 - 70
Baking & Snack - February 2024 - 71
Baking & Snack - February 2024 - 72
Baking & Snack - February 2024 - 73
Baking & Snack - February 2024 - 74
Baking & Snack - February 2024 - 75
Baking & Snack - February 2024 - 76
Baking & Snack - February 2024 - 77
Baking & Snack - February 2024 - 78
Baking & Snack - February 2024 - 79
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Baking & Snack - February 2024 - 88
Baking & Snack - February 2024 - 89
Baking & Snack - February 2024 - 90
Baking & Snack - February 2024 - 91
Baking & Snack - February 2024 - 92
Baking & Snack - February 2024 - 93
Baking & Snack - February 2024 - 94
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