E3 - High Fiber Bread
from BAKED in Science Hosted by BAKED In Science
We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking. Not all fiber are created equal. Therefore, we share some bakers tips on how to deal with flavor, texture and mold issues when baking with fiber. We discuss a new kind of fiber - resistant starch. Though a little more expensive, it has the least impact on dough as compared to many other fibers. Lastly, we covered the 5 important tips on baking with fiber. You don’t want to miss this valuable nugget on reducing your gluten usage with high fiber baking!
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