Business
The effect of dietary fiber fortification on bread quality and sensory attributes highlights how adding natural fibers enhances nutrition without compromising taste or texture. Incorporating ingredients like oat bran, wheat fiber, or psyllium improves digestion, increases softness, and extends shelf life. However, balancing fiber levels is key to maintaining the desired flavor and crumb structure. Aspiring bakers can learn these advanced techniques through Baking Classes in Mogappair, where experts teach how to formulate fiber-enriched breads that are both healthy and delicious. This innovation reflects the growing trend toward nutritious and functional bakery products in today’s health-focused market.