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doi:10.1094/CFW-61-2-0082 | VIEW ARTICLE


Getting Your Fiber?

David F.Busken

Oak State Products, Wenona, IL, U.S.A. david.busken@oakstate.com. Cereal Foods World 61(2):82-83.

In this column, Busken discusses the addition of fiber to baked product formulations. Food manufacturers need to carefully consider what types of fiber they use in their products. For example, some types of fiber can cause unpleasant effects such as gastrointestinal issues. Manufacturers also need to consider the effects of the fiber in the product in which it is incorporated. Some fibers are easier to work with than others. Two general categories of fiber (insoluble and soluble) and their potential effects and food applications are described.

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