Dietary fibre is an important ingredient of a new generation of healthy food products demanded by customers. REALDYME propose a specially adapted wheat fiber (IBM) for the baking industry. IBM increases the nutritional value of bread, improves the rheological properties of dough and the sensorial properties of bread.
Additions of IBM will increase :
- dough higher water absorption,
- mixing tolerance and tenacity,
- shelf-life, as textural studies revealed.