formulating with fiber

Bread:

Fiber can be added to a variety of bread products including white, wheat and wholegrain breads as well as flatbreads, frozen dough, pizza dough and artisan breads for both health and functional purposes.

Benefits of adding fiber to bread products:

Functional:

• Reduces moisture loss
• Prolongs freshness of bread
• Helps to develop crispy crust of bread
• Breakage and cracking reduction in flat bread and pizza crust

Health:

• Increase total dietary fiber content of bread

• Good source of fiber – 2.5 g fiber/serving
• Excellent source of fiber – 5 g fiber/serving
• Beyond 20% of the daily value

• Decrease calorie content
• Decreased risk of heart disease, diabetes, obesity
• Promotes regularity

Please refer to our bulletins for further information. Or visit our product pages to learn more about oat fiber, soy fiber, pea fiber, barley fiber and fiber blends.

Bulletins:

Guidelines for Adding Canadian Harvest® Oat Fiber and SunOpta® Soy Fiber to Bakery Products

Guidelines for Adding Canadian Harvest® Oat Fiber to Flour Tortillas

Oat Fiber and Calorie Reduction

Bread – High Fiber, Whole Grain

Tortilla – Heart Healthy

White Bread – Fiber Enriched

White Bread - Reduced Calorie

SunOpta’s Applications Team has many years of experience formulating bread products with fiber; you can contact our application technologists at applications@sunopta.com.