Function of Whole Wheat Flour and Fibre in Bakery Products

Hey Guys, In this post we will discuss about the use of whole wheat flour and fibre in biscuits and cookies and they benefit us on consumption. How they differ from normal wheat flour biscuits.

These Days whole wheat flour and fibre are widely used in biscuits industry. Every baking industry wants to give their different taste of biscuits which not only delicious but healthy for our body.

What is Whole Wheat Flour and Fibre?

Whole Wheat Flour: Whole wheat flour is a powder made from grinding the entire kernel. The bran and germ are removed during milling, while the endosperm is finely ground.

The bran is milled separately and then added back to the endosperm. Whole wheat flour has the same proportion of bran, endosperm and germ as the original wheatberry.

Fibre: Fiber is a carbohydrate polymer that cannot be digested. The type of fiber which people can consume is called dietary fiber. Fiber is key in nutrition and an adequate amount of daily fiber intake is vital to digestive health.

Function of Whole Wheat Flour and Fibre in Bakery Products

Whole Wheat Flour: Wheat flour is the main ingredient in most baked goods.

  • In bread, wheat flour provides gluten.
  • Gluten is the key protein in the development of the dough’s protein matrix that traps air and gas molecules.
  • In cakes and other applications, wheat flour provides the starch which helps form the structure via starch gelatinization.

Fibre: In baking, the major source of fiber originates from whole grains and the usage of whole grains in breads, muffins, crackers, and tortillas.

  • Fiber originating from cereal grains is deemed “cereal fiber.”  Cereal fiber is used in healthy breads or baked items to provide a more nutritious product.
  • Whole-wheat bread flour, whole-wheat pastry flour, oat flour, or barley flour are sources of cereal fiber used in baking. Each imparts a sweet, nutty flavor to baked products compared to white flour.
  • Bakers aiming to increase fiber content in baked products without imparting color variability can utilize resistant starch, maintaining a white or cream crumb color, concurrently with boosting fiber content.
  • Resistant starch has a neutral taste, and a low water-holding capacity, resulting in an ideal flour replacement.
  • In addition, resistant starch increases freshness of baked snack foods, batter, as well as maintaining crispness and increasing shelf life in breakfast cereals.
  • Dried fruits and fruit pastes are also utilized in baking as a source of fiber, as well as a source of color and texture in muffins, breads, turnovers, bars, and crackers. In fat reduction, fiber can be used as a substitute. When substituting fat for fiber there are many advantages such as lower caloric content, longer satiety, and greater nutritious value.
  • In addition, fiber can be used to retain moisture or add crispness. Tortillas or breads are often enriched with fiber for such functionality benefits.

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