Fermenting fiber - a way to increase whole grain consumption

20 NOVEMBER: In a pilot project for the research project "Attractive, sustainable and healthy food - development of the food of the future", researchers at Kristianstad University have investigated how well it is possible to increase the amount of fiber in bread by pretreating the fiber content and flour using two different species of lactic acid bacteria and yeast. During the webinar, Marcus will present:

- Texture analysis, color measurements, pH measurements
- Evaluation of baking properties, sensory properties
- Consumer perception of the breads

Tests have been carried out to investigate how different fiber blends and amounts are affected by different fermentation processes. With this knowledge, the researchers in the main project can further work on developing new whole grain-rich food products that appeal to consumers and ultimately become part of achieving the recommended intakes of fiber in our daily diet.