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April 5, 2010: 11:35 PM EST
Baking companies have met increased consumer demand for nutritious baked goods by boosting fiber content, cutting calories, and replacing unhealthy fats with healthier ones, like omega-3s. But bakers are also moving in other apparently healthy directions, testing advanced forms of fiber, as well as nontraditional and “ancient” grains in products targeted at consumers who want to (or have to) avoid wheat and gluten, or who simply want to experiment with something new, different and healthy. Two fibers that are growing in popularity among bakers are inulin, a natural starch, and resistant starch, which avoids being digested and thus acts like fiber in the colon. As to ancient grains, bakers are toying with such unfamiliar flours as amaranth, millet, quinoa, sorghum and teff, offered individually and as custom blends.
Mark Anthony, "Food Processors Working to Produce Healthier Baked Goods", FoodProcessing.com, April 05, 2010, © Food Processing
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