To fight the growing problem of obesity and excess weight, many authorities such as the WHO recommend increasing fiber consumption to 30g fiber/day/adult. Bread, a natural source of fiber, and a basic part of our diet, is the ideal source for this fiber enrichment.
Unfortunately, white bread, which is the most popular and the most frequently eaten, is also the poorest in fiber.
Thanks to NUTRIOSE®, white bread can be enriched in fiber , with no impact on taste, color or texture. The result is a product with the organoleptic properties of white bread but with the fiber content of wholewheat.
- NUTRIOSE® FB is wheat-based and stable during baking.
- Recipe adjustments will be required when using moderate to high levels (over 2%) of NUTRIOSE® FB in bread, as NUTRIOSE® interacts with gluten. However, the same process as that for conventional bread can be used. Feel free to contact us for further information on this subject.
In short: when used in bread applications, NUTRIOSE® bridges the gap between the taste of white bread and the high fiber content of wholegrain.
Development of high-fiber bread/viennoiseries and pastries is considerable since 2003, as data from market analyst Mintel show.
Roquette has developed a number of recipes for rich in fiber white breads. Among them are:
- Bread rolls (PAN 38)
- Sandwich bread (PAN 34)