Baking & Snack - February 2024 - 66

FIBER
" For crispy and crunchy
products, insoluble fiber can
contribute to that texture and
sometimes help prevent breakage,
and on the other hand, for
chewy and moist products, soluble
fiber may be a better fit, " Ms.
Yang said.
A blend of fibers, even if
they're both soluble, can help
reduce gas and bloating in users,
which can be a problem when
a significant portion of fiber is
added to baked goods.
" A common challenge is
adding too much fiber that
Hearty, multigrain
breads are ideal
candidates for
adding fiber.
©Jenifoto-stock.adobe.com
Wheat protein isolates can help such as MGP's Arise,
which can help with dough handling and overall product
improvement.
Soluble and insoluble
Using both soluble and insoluble fibers together in baked
foods will offer several formulation benefits.
" Using a combination of soluble and insoluble fibers is
often a good strategy because each type has positive and
negative properties and using a blend can minimize the
downside, " Dr. DesRochers said. " For example, in bread
applications, high levels of soluble fiber can delay dough
development and produce a slack dough. In contrast, high
levels of insoluble fiber can compete with flour for water
resulting in a tight inextensible dough and a chalky,
mouth-drying texture in the finished product. A combination
of both really helps reduce those problems. "
USING BOTH SOLUBLE AND INSOLUBLE
FIBERS TOGETHER IN BAKED FOODS CAN
OFFER SEVERAL FORMULATION BENEFITS.
Both soluble and insoluble fiber ingredients may be
added to offer technical properties and health benefits, Mr.
Krause said.
" Soluble fibers are more common for sugar reduction
and replacement, " he said. " Inulin and oligofructose are
soluble fiber ingredients that can provide technical benefits
like sugar-like sweetness and moisture retention while
improving overall nutritional profile as prebiotic dietary
fiber. Chicory root fiber is therefore a versatile ingredient
in sugar and fat-reduced baked goods, without sacrificing
taste and texture. "
Understanding how each fiber will affect individual
products will help formulators decide which to use.
66 Baking & Snack February 2024 / www.bakingbusiness.com
triggers gastrointestinal (GI) issues, " Mr. King said.
" In a baked good, I would not add more than 10% to
11% of the total weight of the solution in added fibers.
And that's only if you're stacking fibers. If you're using
a single fiber, 5% to 6% of the total solution weight can
trigger GI response like gas, bloating. But stacking different
types of fibers, like an inulin or FOS, fructooligosaccharides,
with soluble tapioca fiber can overcome
that pitfall. "
Because fiber impacts the moisture in a bakery formulation,
shelf life can also become an issue when adding fiber
to baked goods.
" The amount of water that is baked out or free in the
system can impact shelf life, " Ms. Carson said. " Even the
rate at which that water is released post-bake can impact
shelf life. "
A fiber that competes for water may cause undesirable
textural changes, Dr. DesRochers said.
" The solubility of a selected fiber may help to prevent
some of this issue, for example using a highly soluble fiber, "
she said.
Because dry ingredients compete for water in a formulation,
bakers need to optimize the ingredient blend to
ensure that water is bound by the most functional ingredients,
Dr. Machado said. Otherwise, the product will lose
its soft texture and dry out more rapidly.
" For example, if a fiber that has poor water binding
properties is used, it can negatively impact the shelf life of
the product, " she said. " This can occur because a fiber with
poor water-holding capacity will only hold the water temporarily,
consequently keeping it from other ingredients
that have superior water binding capacity. "
Packing fiber
into baked goods
is beneficial
for
Americans, but formulators must be aware of the formulation
challenges. Weighing the options and understanding
the benefits of each will help bakers find the best solutions
and produce products that are tasty and healthful.
*
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