What is dietary fiber?
Dietary fiber is a carbohydrate found in plant foods such as grains, fruits and vegetables. Unlike other carbohydrates (sugars and starches), dietary fiber cannot be digested and does not supply glucose to the body.
Are there different types of fiber?
Dietary fibers are classified as either soluble or insoluble, and come from many sources including oat bran, beans, barley, whole wheat breads, wheat bran, rye and most grains.
Why is fiber more popular than ever?
The increasing popularity of fiber is attributed to many factors, including the low-carbohydrate craze, the proposed Dietary Guidelines for Americans (DGA) and a consumer shift in bread preferences.
What do low-carbohydrate diets have to do with the popularity of fiber?
The influx of low-carbohydrate diets prompted bakeries to flood the marketplace with low-carbohydrate bakery foods. Many of these products highlighted their net carbohydrate counts, which measure the total carbohydrates minus dietary fiber and sugar alcohol. As a result, many bakery foods boosted their fiber contents as a means to lower their net carbohydrate counts.
But isn't the low-carbohydrate craze fading out?
Yes, but this diet fad resulted in a more health-conscious consumer. After being bombarded with "bakery foods are bad" messages for so long, consumers are once again realizing that bakery foods are essential to the American diet. However, instead of returning to their traditional bakery foods, consumers are seeking products with added health benefits. This is a main reason why fiber has become a popular ingredient again.
|Top 10 food sources of dietary |
fiber as consumed by Americans
|% of |
|Potato/corn chips, popcorn||3.6%|
|Source: Proposed Dietary Guidelines for Americans. Table D1-11b|
What do the proposed DGA say about fiber?
For starters, the proposed DGA say that Americans are not eating enough of it. In fact, fiber was named one of the seven nutrients that Americans did not consume enough of, along with vitamins A, C and E; calcium; magnesium; and potassium.
How much fiber should the average American consume?
According to the 2000 DGA, Americans should consume 25 grams of fiber per 2,000 calories. However, the proposed DGA ups this amount to 28 grams per 2,000 calories.
Why is it so important to include fiber in your diet?
Fiber is a multi-purpose nutrient that performs a variety of healthful functions. In the digestive system, fiber maintains the health of the digestive tract and supports proper bowel functioning. Dietary fiber also assists in reducing the incidence of type 2 diabetes and coronary heart disease. In fact, the American Heart Association recommends consuming fiber as part of its American Heart Association Eating Plan. As research progresses, many food scientists believe that increased fiber intake will be linked to the reduction of a variety of diseases, including cancer.
How can I promote the fiber in my bakery foods?
Foods can be labeled "good source of, contains, or provides fiber" if they contain 10% to 19% of the recommended daily intake (RDI) of fiber per serving. Those that deliver 20% or more of the RDI may be labeled as "high, rich in, or an excellent source of fiber."
In order to make the claim "Foods containing dietary fiber may decrease risk of some cancers," the product must be a good source of fiber. In order the make the claim "Foods high in fiber may decrease risk of coronary heart disease (CHD)," the product must deliver at least 0.6 grams of soluble fiber per serving.
Are any bakeries introducing products with increased fiber content?
Yes. Both Flowers Foods and Sara Lee Bakery Group recently have launched new breads that contain increased levels of fiber. Flowers Foods, Thomasville, Ga., manufactures a double fiber bread that contains five grams of fiber per 28-gram slice. St. Louis-based Sara Lee Bakery Group's Earth Grains Extra Fiber bread contains nine grams of fiber (35% of the daily value) per two slices.
I'm sold. How can I boost the fiber content of my bakery foods?
Advancements in ingredient technology have allowed bakers to produce high-fiber breads with an acceptable taste profile. For more information on formulating and manufacturing these products, turn to page 32. *
| Citri-Fi(TM) performs multitude of tasks in bakery foods |
What is Fiberstar and what role is it playing in the development of enhanced functional fibers?
What is Citri-Fi(TM)?
What are the unique functional attributes of Citri-Fi(TM)?
What are the properties of Citri-Fi(TM)?
What formula and process changes are necessary to realize a 50% reduction of fat in a product when using Citri-Fi(TM)?
Can Fiberstar customize formulas for specific products/applications?
Does Fiberstar have other products?
Is Citri-Fi(TM) Kosher/Parve and how is it packed?
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