Project: Improved fibre enriched baked goods
Project team: Fred Gates
Member subscription funded project
Running: January 2013 – December 2015
Project Number: 128876
Consumption of wholegrain/fibre enriched bread and other baked goods remains low despite considerable evidence linking diets rich in fibre to
reduced risks of obesity, diabetes and cardiovascular disease. There is scope for developing new products to appeal to consumer interest in healthy
products by using cereals other than wheat and introducing products other than bread. Of particular interest are oats, barley and pseudocereals
(such as buckwheat). Soluble fibres (e.g. arabinoxylose, β–glucan or inulin) provide an alternative to cellulose–rich wheat bran
and introduce a different set of challenges for processing. These fibres are light in colour and may be more acceptable to consumers. Considerable
academic research has been carried out into the use of pre–treatments to reduce the negative impact of fibre addition on bread quality. The
feasibility of applying these techniques in plant bakeries will be evaluated in this work.
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Featured highlight
R&D report: Determining water absorption for improved fibre enriched baked goods. Request report .
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Research summary
One of the first tasks of the project was to investigate water absorption of bran enriched wheat flour – brief details are available in Research Summary Sheet 2013–10. A fuller research report can be found in R&D 373
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Related items
Video: Baking, Services: Cereals, milling and baking, Bakery Innovation Europe, Podcast: Cereal processing
- About this project
- » Project team:
- » Proposal documentation
- Project coverage
- » Completed project update – Cereals, milling and baking MIG – Feb 2016
- » Project update – Cereals, milling and baking MIG – Sept 2014
- » Poster: Reformulating baked goods (PDF)
- » R&D392: The effect of added bran on water addition and bread quality
- » R&D399: Optimisation of high fibre bread
- » RSS 2014-46: The effect of added bran on water addition and bread quality
- » RSS 2015-30: Optimisation of high fibre bread
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