ABSTRACT
Fiber is found only in foods of plant origin—cereal grains, legumes, fruits, vegetables, nuts, and seeds. In many Western countries, including the United States, fiber has traditionally been obtained by consumption of plant-based foods. A variety of processing techniques are employed in the production of fiber ingredients for use in food. Fiber sources can provide a multitude of functionalities when added to food products. Specific requirements of particular food systems can often be targeted by using certain fiber sources or combinations of sources, with combinations often providing synergistic effects. Fiber fortification of food products began in the 1970s with the introduction of several different brands of white and wheat breads containing added fiber. A number of factors must be considered when adding fiber to foods, and bakery products are no exception. The ultimate emphasis in production of a food must be placed on taste and quality, since these are main factors involved in successful marketing of the product.
