Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every manufacturer is having a different effect if you evaluate water absorption and oil absorption. In the experiment of al these fibres. We were able to determine for most fibres how they perform.…

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Challenges of enrichment: Psyllium / hardness.

As fibres are products of nature, we can’t design them 100% to our liking; of course the larger fibre length can be (mechanically) shortened and insoluble fibers can be (partly) solubilised. This leaves sufficient challenges for any product developer. For example a known fibre, commonly used in many glutenfree products is Psyllium. Psyllium can absorb…

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Functions of fibres

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that they have an important role in our metabolism. Apart from the effects on our colon and stool, the water binding capacity gives opportunity to retain water in the baked product.…

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Soluble and Insoluble fibres

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, dissolves in water creating a fluids that could be transparent of opaque, but without lumps. Insoluble fibres do not dissolve in water, but do bind water and provide within that texture.…

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