Dietary Fiber Sources for Baked Products

In testing feasibility of increasing fiber with cellulose, eight products were substituted for 30% of the flour in a standard white layer cake and compared to control cakes (100% flour). These included four types of cellulose (5–20μ, 30–35/μ, 50μ and 150–225μ particle size), two celluloses coated with 2% carboxymethyl cellulose (CMC) and celluloses coated with 15% or 30% pectin. Analyses of subjective and objective data indicated few significant differences among cakes containing any of the cellulose types or the cellulose coated with CMC. All cakes were of good quality; substituting pectin‐coated cellulose products caused increasing batter viscosity, decreased cake volume, and lower sensory evaluations for all characteristics except grain and color.