Fiber as a food ingredient
1984
Vetter, James L.
Characteristics and applications of high-fiber food ingredients are discussed. There are a number of high-fiber ingredients for use in formulating new fiber-enriched foods or for increasing the fiber content of existing formulated foods including: whole-grain flours; wheat, corn, oat, soy, and rice brans; pea fiber; and purified cellulose. Typical applications involve the development of low-, moderate-, and highly-enriched breads and breakfast cereals. The production of fiber-enriched foods should be tied to research leading to the improved understanding of the role of fiber in general health promotion and disease prevention. (wz)
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