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.
R&D report: Determining water absorption for improved fibre enriched baked goods.
Find out more...
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