Feature Synopsis July 2019: High-fibre and Seeded Bakery

This article will examine how the choice of flour can help bakers supply products with a higher fibre content.

  • Publication date: 4 July 2019
  • Editorial submissions deadline: 10 June 2019
  • Editorial contact: amy.north@wrbm.com

This article will examine how the choice of flour can help bakers supply products with a higher fibre content.

Concerns over the lack of fibre in the typical UK diet prompted Tesco to add more fibre to many of its baked goods this year, and the launch of an awareness campaign by Nabim.

While seeds and fruit are established methods of adding fibre to baked goods, the choice of wheat flour – and use of alternative flours – can have a major impact.

Topics to be examined will include:

research being undertaken to develop wheats that can contribute to a higher fibre content.

how the choice of wheat and blend of wheats in a flour can increase the fibre content

use of alternative flours such as chickpea, rice and coconut

In addition, the feature will examine the use of oat fibre in sugar reduction and seeded baked goods innovation

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