Baking & Snack - May 2023 - 53

mouthfeel and taste experience, " she continued.
Combining multiple fibers can also be an effective strategy
to meet fiber targets, such as " high fiber " or " good source
of fiber " claims while minimizing the impact on taste and
texture.
" With multiple fibers, it is easier to meet fiber targets, "
Ms. Carson said. " Some fibers fit better with bakery products
because of their inherent properties. For example, our
RS4-type resistant wheat starch is bright white in color and
has an absorption similar to flour. This is beneficial because
it will not disrupt the viscosity or rheology of the batter
or dough. "
Not only can resistant wheat starch be a natural fit for
baked goods, Tanya Jeradechachai, vice president of research
and development, MGP Ingredients, pointed out
that it can be a go-to for low-carb formulations as well,
which can be light on nutrition.
" Its inherent advantage is in being made from wheat
starch, which makes it compatible with wheat flour and protein, "
Ms. Jeradechachai said. " RS4 resistant wheat starch is
also the 'secret' ingredient in keto-friendly or low net-carb
baking. This type of formulation will require wheat protein
isolate to supplement the protein functionality. "
FEWER THAN 10%
OF US ADULTS GET THE
RECOMMENDED DAILY
AMOUNT OF FIBER.
Dietary Guidelines for Americans, 2020-2025
The usage rate may be 60% to 80% of the flour basis. Such
high levels are possible because MGP's RS4 resistant wheat
starch carries low FODMAP certification from Monash
University, which means it is suitable for individuals with
digestive sensitivities. Fibers with prebiotic function would
not be able to achieve this level.
Soluble chicory root fibers, such as inulin and oligofructose,
are also easily incorporated into all types of baked
goods, even indulgent ones such as cookies, cakes and muffins,
according to Kyle Krause, product manager, functional
fibers and carbohydrates, Beneo North America. Chicory
root fibers not only boost fiber content, they can assist with
reducing sugar and fat in some baked goods. They can also
function as a humectant, preventing products such as nutrition
bars from hardening over time.
" Chicory root fibers are proven prebiotics and contribute
to digestive health, " Mr. Krause said.
Chicory root fiber can also improve how a dough
handles.
www.bakingbusiness.com / May 2023 Baking & Snack 53
Discover the
North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 CERTIFIED
QUALITY
CONSISTENCY
and

http://www.ndmill.com

Baking & Snack - May 2023

Table of Contents for the Digital Edition of Baking & Snack - May 2023

Baking & Snack - May 2023 - Intro
Baking & Snack - May 2023 - 1
Baking & Snack - May 2023 - 2
Baking & Snack - May 2023 - 3
Baking & Snack - May 2023 - 4
Baking & Snack - May 2023 - 5
Baking & Snack - May 2023 - 6
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