{"id":17067,"date":"2023-06-26T07:33:41","date_gmt":"2023-06-26T05:33:41","guid":{"rendered":"https:\/\/sosa.several.studio\/types-dietary-fibers\/"},"modified":"2025-08-06T15:39:29","modified_gmt":"2025-08-06T13:39:29","slug":"types-dietary-fibers","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/types-dietary-fibers\/","title":{"rendered":"Dietary Fibers: Types and Characteristics"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Knowing the different <strong>types of dietary fiber<\/strong> allows us to make the best creations in pastry, combining the greatest success of flavor and texture. Fibers are, without a doubt, one of the most innovative options when it comes to finding gastronomic solutions for the elaboration of modern recipes. The existing dietary fibers allow us to make the best creations in pastry, combining the greatest success of flavor and texture.   <\/p>\n\n<h2 class=\"wp-block-heading\">Dietary Fibers in Pastry<\/h2>\n\n<p class=\"wp-block-paragraph\">Why are <strong>fibers in pastry<\/strong> important? This discipline requires various technical functions to achieve a healthier and lighter texture, as well as a pure flavor, without an excessive presence of elements such as sugar. <\/p>\n\n<p class=\"wp-block-paragraph\">Achieving the best quality elaborations currently involves the use of <strong>dietary fibers that replace traditional base ingredients<\/strong> (such as butter) when carrying out their functions within the recipe.<\/p>\n\n<h2 class=\"wp-block-heading\">Functions of Fibers in Pastry<\/h2>\n\n<p class=\"wp-block-paragraph\">Depending on the <strong>characteristics of dietary fibers<\/strong>, they can perform the following functions in pastry:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Thicken<\/strong>. That is, give body to a liquid preparation, such as a sauce or cream. <\/li>\n\n\n\n<li><strong>Provide elasticity<\/strong> to ensure that a dough stretches and does not break.<\/li>\n\n\n\n<li><strong>Bind<\/strong> or compact a dough. Likewise, this name is given to the process that allows the various ingredients to be joined together. <\/li>\n\n\n\n<li><strong>Emulsify<\/strong>. This function involves making a homogeneous mixture of water and fatty elements.<\/li>\n\n\n\n<li><strong>Stabilize<\/strong>. In other words, this is the process that helps maintain the appearance and texture of a pastry preparation, both in its conservation and in its freezing and thawing. <\/li>\n\n\n\n<li><strong>Provide a fatty sensation.<\/strong> Fat is a fundamental element in pastry, because it provides creaminess and texture to any preparation. In addition, they provide flavor. <\/li>\n\n\n\n<li><strong>Provide solids<\/strong>, which structure and give creaminess to the dish. In addition, some of them play an important role in the substitution of sugars. <\/li>\n<\/ul>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/s3i2g.mjlp.lu\/lp\/s3i2g\/Pasteleria-vegetal\" target=\"_blank\" rel=\"noreferrer noopener\">Download Fiber Use Manual<\/a><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">Types of Dietary Fibers<\/h2>\n\n<p class=\"wp-block-paragraph\">The list of fibers we work with includes the following:<\/p>\n\n<h3 class=\"wp-block-heading\">Flaxfiber<\/h3>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Made with the mucilage that is extracted from <strong>flax seeds<\/strong>, so it is totally of vegetable origin. It has <strong>thickening, stabilizing and emulsifying properties<\/strong>.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One of its great advantages is that <mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\"><strong>its flavor is neutral<\/strong>.<\/mark> In addition, it is <strong>transparent<\/strong>, so it does not affect the color of the preparations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is also worth noting its easy dissolution, even without bringing it to the heat. Among its applications, <em>sauces, coulis, mousses and meringue<\/em> stand out. It is also a binder in doughs and cookies. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3.png\" alt=\"\" class=\"wp-image-32174\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3.png 600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3-300x300.png 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/06\/flaxfiber-sosa-3-150x150.png 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Natur Emul<\/h3>\n\n<p class=\"wp-block-paragraph\">Extracted essentially from the <strong>skin of citrus fruits<\/strong>, it is an excellent emulsifier both in <strong>cold and hot preparations<\/strong>. It should also be noted that it is soluble in water and fatty elements, with different pH. <\/p>\n\n<p class=\"wp-block-paragraph\">This dietary fiber is used in <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">creams, sauces, whipped doughs and ice creams<\/mark><\/strong>.<\/p>\n\n<h3 class=\"wp-block-heading\">Psyllium<\/h3>\n\n<p class=\"wp-block-paragraph\">This fiber is also completely vegetable, since it originates in the shell of a plant called <em><strong>Plantago ovata<\/strong>.<\/em> It can be used to <strong>replace gluten<\/strong> in fermented doughs, including those with low hydration and those that are very elastic.<\/p>\n\n<p class=\"wp-block-paragraph\">Among its characteristics, the capacity to absorb liquids and the stability in preparations of different temperatures and pH stand out.<\/p>\n\n<h3 class=\"wp-block-heading\">Inulin hot<\/h3>\n\n<p class=\"wp-block-paragraph\">It comes from various <strong>roots and tubers<\/strong>, and it must be taken into account that it is mixed in liquids, always at a hot temperature and stirring strongly.<\/p>\n\n<p class=\"wp-block-paragraph\">It is characterized by providing a <strong>fatty sensation, lightening the preparation<\/strong>. Therefore, it makes it much more pleasant to taste. In addition, the texture is maintained if the product is frozen and thawed. Finally, it should be noted that it is neutral in taste and smell.   <\/p>\n\n<h3 class=\"wp-block-heading\">Cold inulin<\/h3>\n\n<p class=\"wp-block-paragraph\">This fiber is also extracted from roots and tubers. It can be applied in <strong>cold and hot liquids<\/strong>, as long as it is stirred vigorously. <\/p>\n\n<p class=\"wp-block-paragraph\">It provides <strong>creaminess<\/strong> to the texture, replacing base solids such as sugars. Its application is common in <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">mousses, ice creams, creams, ganaches, meringues and sorbets<\/mark><\/strong>. In the latter, it has the advantage of dissolving easily, respecting the flavor of the fruits.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>What are the differences between cold and hot inulin?<\/strong> As we have seen, there are many similarities between both fibers, but we must take into account that the cold one has 90% fiber and 10% sugars. On the other hand, the one that dissolves in heat is made up of 99% fiber. It should also be noted that the latter serves to provide more fatty sensation than the former.  <\/p>\n\n<h3 class=\"wp-block-heading\">Oligofructose<\/h3>\n\n<p class=\"wp-block-paragraph\">This is a completely <strong>vegetable<\/strong> fiber, since it is found in different roots and tubers. It is very soluble and dissolves easily both cold and hot, with only a slight agitation to the preparation. It also does not add color or flavor to any preparation and works, even, in acidic preparations. In addition, it maintains the texture when the preparation is frozen and thawed.   <\/p>\n\n<p class=\"wp-block-paragraph\">This fiber is intended to <strong>replace, even completely, sugars<\/strong>. In this way, it improves the nutritional value of a recipe and enhances the flavor of the rest of the ingredients, reducing the sensation of sweetness.<\/p>\n\n<p class=\"wp-block-paragraph\">It is applied in all types of sweet preparations, such as <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">ice creams, mousses or sponge cakes<\/mark><\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Definitely, the different <strong>types of dietary fiber<\/strong> are a great contribution to modern pastry. If you want to have more information, you can download the Fiber Use Manual in the following link. <\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/s3i2g.mjlp.lu\/lp\/s3i2g\/Pasteleria-vegetal\" target=\"_blank\" rel=\"noreferrer noopener\">Download Fiber Use Manual<\/a><\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Knowing the different types of dietary fiber allows us to make the best creations in pastry, combining the greatest success of flavor and texture. Fibers are, without a doubt, one of the most innovative options when it comes to finding gastronomic solutions for the elaboration of modern recipes. The existing dietary fibers allow us to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[615],"tags":[],"class_list":["post-17067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dietary Fibers: Types and Characteristics - Sosa<\/title>\n<meta name=\"description\" content=\"Knowing the different types of dietary fiber allows us to make the best creations in pastry,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/types-dietary-fibers\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dietary Fibers: Types and Characteristics - 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