Fermenting fiber - a way to increase whole grain consumption

NOVEMBER 20: Increase the fiber content in bread!
In a pilot project for the research project “Attractive, sustainable, and healthy food—developing the food of the future,” researchers at Kristianstad University have investigated how effective it is to increase the fiber content in bread by pre-treating the fiber and the flour using two different types of lactic acid bacteria and yeast, respectively. During the webinar, Marcus will present:

• Texture analysis, color measurements, pH measurements
• Evaluation of baking properties, sensory properties
• Consumers’ perceptions of the breads

Tests have been conducted to investigate how different fiber blends and amounts are affected by various fermentation processes. With this knowledge, researchers in the main project can continue to develop new whole-grain food products that appeal to consumers and ultimately contribute to achieving the recommended fiber intake in our daily diet as well as increasing the fiber content in bread.