New Ingredient Softens High-Fiber Bread

May 9, 2011

The ingredient is said to maintain “long-lasting softness and improved resilience” for breads with high wholegrain content.

For companies looking to create bread products with a high content of natural wholemeal, Danisco (Copenhagen) has added Fiberline 105 to its Grindsted Fiberline ingredient family. The ingredient is said to maintain “long-lasting softness and improved resilience” for breads with high wholegrain content, mimicking the milder taste and softer texture of white bread, for instance. By contrast, wholemeal bread is often perceived as dry and compact.

“Our bakery system gives wholemeal bread similar eating qualities to white bread plus the benefit of a high-fiber claim,” says Jan Charles Hansen, senior bakery application specialist. “In that way, it satisfies consumer taste preferences and some important nutritional needs.”