How to develop high-fibre bread: hydration, volume and texture
Guide for bakeries and manufacturers: calculate the fibre of the finished bread, choose the mixture, adjust the water and solve volume problems or dry crumb.
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fibre in breads and snacks
Fibre selection, bread formulation and development of crisp snacks for manufacturers and bakeries.
What should be assessed?
fibre can meet different objectives: improve the nutritional profile, give a specific characteristic to the product or serve as a basis for a regulated declaration. The selection of the ingredient affects hydration, volume, texture and shelf life. The resources of this area relate these aspects to the design of viable breads for production and the verification of the conditions applicable to finished food.
- What type of fibre fits the application?
- Is the condition of use of the declaration in the final product fulfilled?
Resources for development teams
Technical articles published in this area, with sources and criteria applicable to product development.
Wheat bran in breadmaking: hydration, volume and texture
How to assess the effect of wheat bran on water, structure and crumb, and when to study a combination of fibres such as Fibra Verde.
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Functional bakery ingredients: options for new products
Protein, different types of fibre and plant sterols open up product opportunities. A guide to choosing ingredients for benefit, technological feasibility and communication conditions.
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Intestinal transit: the role of fibre and bread
What intestinal transit is, how dietary fibre contributes and what to look for in bread. An application guide to Fibra Verde for bakeries.
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Choosing bakery fibres: ingredients, functions and applications
Compare inulin, bran, psyllium, beta-glucans and other fibres according to the bread or snack you want to make, its texture and nutritional objective.
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Developing high-protein, high-fibre sliced bread for supermarkets
From supermarket briefing to sliced bread: protein and fibre, tender crumb, sandwich resistance, shelf life, packaging and cost per unit.
Read articleFibremaxxing: what it means for bakery and snack innovation
The tendency to increase fibre consumption opens up questions for manufacturers: what product to develop, how much a portion provides, and how to maintain flavour and texture.
Read articleDeveloping high-fibre baked snacks without losing the crunch
Crackers, breadsticks and savoury snacks: how to choose fibre, adjust water and thickness, control drying and check that the container retains texture.
Read articleHigh-fibre white bread: a light crumb, mild flavour and no seeds
Bread with a light-coloured crumb can be high in fibre. Ingredient selection enables a seed-free alternative with a mild flavour profile suited to the sales format.
Read articlePsyllium in breadmaking: dosage, hydration and incorporation
Psyllium changes the consistency of dough by binding water. To use it in bread, its form, dosage basis and method of incorporation need to be defined together.
Read articleOat fibre and oat bran in breadmaking: differences and uses
Oat fibre, bran and beta-glucan concentrates can have very different compositions and functions. Choosing well requires comparing something more than the origin of the cereal.
Read articleHigh-fibre frozen par-baked bread: formulation, freezing and finishing
Developing a par-baked bread high in fibre requires defining the complete sequence: dough, par-baked, frozen, storage and final baking. The result is valued in the bread that reaches the consumer.
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GLP-1 and bakery: how the market is changing and the opportunities for fibre
What purchasing data show, why fibre deserves attention and the opportunities bread and snack manufacturers can explore in Spain and Portugal.
Read articleRelated Solution
Fibra Verde
The longstanding Mali Fibras Granados mix for high-fibre breads that help intestinal transit. It combines soluble and insoluble fibres, wholemeal flours, brans, dehydrated vegetables and seeds, with its distinctive natural green colour.