High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better.
In June, new guidelines were announced on what can be labeled as “dietary fiber.” To help explain what this means for the baking industry, the economic impact, and what else is on the horizon in way of regulations, I chat with Lee Sanders, Senior Vice President, Government Relations & Public Affairs/Corporate Secretary for the American Bakers Association.
Now baking with fiber is a little more straight forward. However, it won’t do any good if you can’t bake with it correctly. So to answer your questions, I bring on Roberto Serrano, Vice President of Product Development at Grain Millers. Their work is changing the way fiber is used in baking, from water absorption and a gelling capacity that mimics hydrocolloids, to playing a significant role in replacing fat. Some of the question we cover are:
- How do you make high fiber sweet goods like muffins, or even croissants?
- Why is fiber difficult to bake with? Does it have to be?
- Why do most high-fiber baked goods taste like cardboard, and how do you avoid that?
- What’s the big deal with putting fiber in sweet goods anyways?
Have more questions? Email Roberto at Robert.Serrano@grainmillers.com.
Baking sweet goods with high fiber is possible. But it means rethinking your process and a new mindset. Yet with the tremendous change in the food scene due to mindful eating and transparency, do we have any choice but to move forward? And with its emulsification, shelf extension, and highly nutritious benefits, fiber is worth the adjustment.
