Cereal & Vegetable Fibres
Cereal and vegetable fibres inherently have a high dietary fibre content which will be present in the final nutritional declaration of the retail or wholesale product. These bioactive substances contribute to health and well being. Dietary fibre leaves you feeling fuller for longer - sustained satiation, and the digestion benefits are well understood.
The main characteristics of the fibres are their water, and fat binding capabilities. Other benefits include moisture control (reducing boil off); calorific value reduction, and there may be a potential shelf life extension advantage - depending on the application.
The cereal and vegetable fibres tend to be bland in colour and taste, so fibre inclusion in a recipe doesn't interfere with the organoleptic properties of the main application. Certain fibres may be texturising and increase strength on more delicate products, such as filo pastry, or wafers.
Typical applications for these fibres include bakery products - bread, pastries, muffins, doughnuts (reducing fat pick up), and processed meat products such as burgers and sausages.