Bakery fibers and their main advantages

Over time, consumers’ eating habits are changing. In recent years, more and more people are looking for a slightly healthier lifestyle. In this constant search to provide new options, at Sosa Ingredients we have proposed a new category of ingredients for pastry-making: Fibers, so that we can offer options to reduce sugars and have other alternatives, without giving up the desserts we love so much.

Main advantages of pastry fibers

Over time, fibers has been an overlooked ingredients in the bakery and pastry industry. In the context of a healthy lifestyle, this component in the right proportions helps to control blood glucose and cholesterol levels. In addition, it prevents a rise in blood sugar levels and weight gain.

However, in recent years, the pastry industry has discovered one of the main advantages of fibers in the pastry industry: its texturising properties. This makes it possible to thicken a liquid mass by giving it the desired density and viscosity. For example, creams and sauces require this process to achieve the body desired by the pastry chef.

On the other hand, they allow us to give elasticity to different types of doughs such as bread, or to bind different ingredients in a single one in a easy way. When we make biscuits or cakes, we need to mix a wide variety of components such as sugar, flour or chocolate, among others. Water is another ingredient that is present in the elaboration of different desserts. Thanks to this type of fiber, we are able to produce an emulsion. To achieve this goal, the presence of a ingredient with this type of property is essential.

One of the best options to achieve textures in pastry making.

To achieve textures in pastry-making, some of the best options can be found in our company. All our products are the result of the work we have carried out alongside Jordi Bordas, one of the first centres to pioneer the use of fibers in this sector. In this sense, in our catalogue we can find a wide variety of options.

Una de las principales es el Flaxfiber. Puede obtenerse desde semillas de lino marrón y dorado. Esto ya aporta algo completamente natural que permite marcar la diferencia. Destaca por disolverse fácilmente, sin necesidad de calentarse, así como por espesar y aumentar la cremosidad de cualquier postre. Además, podemos utilizarlo también en todo tipo de elaboraciones ácidas. Por otro lado, puedes usar otras opciones para complementar cualquier plato que cocines.

Por ejemplo, el Natur Emul es un tipo de fibra que proviene de los cítricos. Elaborado en su totalidad por componentes vegetales, es capaz de emulsionar tanto en frío como en caliente. Las cremas, las masas batidas o los helados son algunos de sus principales usos. En la misma línea, se encuentra el Psyllium, una fibra que aporta elasticidad y se caracteriza por ser muy estable a cualquier tipo de cambio de temperatura.

La inulina es otra de las fibras principales que puedes encontrar en nuestro catálogo. Se puede aprovechar sus propiedades tanto en caliente como en frío, reduciendo el consumo de azúcares y de grasas, además de aportar cremosidad. La Oligofruct también proviene de raíces o de tubérculos, siendo soluble en frío.

Compatible in gluten-free recipes

Pastry and gluten-free bread suitable for celiacs are also other recipes that are gaining more importance in recent years. This is precisely another of the great benefits offered by this type of fiber, -Psyllium- because it can be incorporated into all these preparations without any problem.

Some fibers have the ability to integrate perfectly with all types of flours, starches and can also act as an egg substitute. The sweetening power also makes it possible to achieve a sugar-like flavor without the need to use sugar. What this allows is to maintain a sweet touch, so important in many types of cakes and pastry items, but gaining in being a really healthy dessert.

Finally, we should not overlook the ability of some fibers to interact with all kinds of fruits, especially when we prepare any kind of sorbet. Like fats, it has a thermo-reversible power. This means that when it is heated above 35 or 40% it starts to lose texture. Therefore, we can offer much healthier solutions that do the same function as fat without it being present.

As a conclusion, fibers for pastry are one of the best options to elaborate desserts that keep a good flavor, but at the same time are completely healthy. If you want to opt for the best ingredients, contact us and we will advise you in a personalized way.