Dietary fibers: types and characteristics

216

Knowing the different types of existing dietary fibers allows us to make the best creations in pastry making, combining the best flavour and texture. Fibers are, without a doubt, one of the most innovative options when it comes to finding gastronomic solutions for the preparation of modern recipes. Knowing the different types of alimentary fibers that exist allows us to make the best creations in pastry making, combining the best flavour and texture. Fibers are, without a doubt, one of the most innovative options when it comes to finding gastronomic solutions for the preparation of modern recipes.

Dietary fibers in pastry making

Why are dietary fibers important in pastry making? This discipline requires various technical functions to achieve a healthier and lighter texture, as well as a pure flavour, without an excessive presence of elements such as sugar.

To achieve the best quality preparations, nowadays, the use of dietary fibers replaces the traditional base ingredients (such as butter) when carrying out their functions within the recipe.

Functions of the fibers in pastry making

Depending on the characteristics of the dietary fibers, they can play the following roles in pastry making:

  • Thickening. That is, to give body to a liquid preparation, such as a sauce or a cream.
  • To give elasticity so that a dough stretches and does not break.
  • To bind or compact a mass. This is also the name given to the process that allows the various ingredients to be joined together.
  • Emulsify. This function involves making a homogeneous mixture of water and fatty elements.
  • Stabilise. In other words, the process that helps to maintain the appearance and texture of a pastry, both during storage and during freezing and thawing.
  • Create a creamy mouthfeel. Fat is a fundamental element in pastry making, because it provides creaminess and texture to any preparation. They also add flavour.
  • They provide solids, which give structure and creaminess to the dish. In addition, some of them play an important role in the substitution of sugars.

Types of dietary fibers

The list of fibers we work with includes:

Flaxfiber

Made from the mucilage extracted from flax seeds, so it is entirely of vegetable origin. It has thickening, stabilising and emulsifying properties. One of its great advantages is its neutral taste. In addition, it is transparent, so it does not affect the colour of the preparations.

It is also easy to dissolve, even without being heated. Its applications include sauces, coulis, mousses and meringue. It is also a binder in doughs and biscuits.

Natur Emul

Essentially extracted from citrus peel, it is an excellent emulsifier in both hot and cold preparations. It is also soluble in water and fatty elements, with different pH.

This dietary fiber is used in creams, sauces, whipped doughs and ice creams.

Psyllium

This fiber is also completely plant-based, originating from the husk of a plant called Plantago ovata. It can be used to replace gluten in fermented doughs, including those with low hydration and very elastic doughs.

Its characteristics include its capacity to absorb liquids and its stability in preparations at different temperatures and pH.

Hot Inulin

It comes from various roots and tubers, and it should be taken into account that it is mixed in liquids, always at a warm temperature and shaken vigorously.

It is characterised by providing a creamy mouthfeel, lightening the preparation. Therefore, it makes it much more pleasant to taste. Moreover, the texture is maintained if the product is frozen and thawed. Finally, it should be noted that it is neutral in taste and smell.

Cold Inulin

This fiber is also extracted from roots and tubers. It can be applied in hot and cold liquids, provided it is shaken vigorously.

It adds creaminess to the texture, replacing base solids such as sugars. It is commonly used in mousses, ice creams, creams, ganaches, meringues and sorbets. In the latter, it has the advantage of dissolving easily, while respecting the flavour of the fruit.

What are the differences between hot and cold inulin? As we have seen, there are many similarities between the two fibers, but we must take into account that cold inulin is 90% fiber and 10% sugars. On the other hand, hot dissolving fiber is made up of 99% fiber. It should also be noted that the latter serves to provide more creamy mouthfeel than the former.

Oligofruct

It is a completely vegetable fiber, as it is found in different roots and tubers. It is very soluble and dissolves easily both hot and cold, just by giving the preparation a light stirring. It does not add colour or flavour to any preparation and works even in acidic preparations. Moreover, it maintains the texture when the preparation is freezing and thawing.

This fiber is intended to replace sugars, even completely. In this way, it improves the nutritional value of a recipe and enhances the flavour of the other ingredients, reducing the sensation of sweetness.

It is applied in all kinds of sweet preparations, such as ice cream, mousses or sponge cakes.

Definitely, the different types of dietary fibers are a great contribution to modern pastry making. If you want more information, you can download the Manual of Fibers at the following link.

Close
Sosa Ingredients © Copyright 2023. All rights reserved.
Close