Baked In Science

High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. In June, new guidelines were announced on what can be labeled as “dietary fiber.” To help explain what this means for the baking industry, the economic impact, and what else is on the horizon in way of regulations, I chat with Lee Sanders, Senior Vice President, Government Relations & Public Affairs / Corporate Secretary for the American Bakers Association. Now baking with fiber is a little more straight forward. However, it won’t do any good if you can’t bake with it correctly. So to answer your questions, I bring on Roberto Serrano, Vice President of Product Development at Grain Millers. Their work is changing the way fiber is used in baking, from water absorption and a gelling capacity that mimics hydrocolloids, to playing a significant role in replacing fat. Some of the question we cover are: H