Enzymes increase fibre levels
In a bid to enhance the nutritional content of foods, an enzyme treatment has been harnessed to increase soluble fibre levels, Campden brewing research international (BRI) has revealed.
Scientists from the centre, formally known as the Campden and Chorleywood Food Research Association (CCFRA), which provides practical and technical support to the food and allied industries, have discovered a way of increasing the soluble fibre levels in flour, creating opportunities for 'healthier' bread, biscuits and cakes. By adding certain enzymes, insoluble fibre can be turned into a soluble form. Insoluble fibre occurs in wholemeal and wholegrain, but soluble fibre is only usually found in fruits like apples, pears and strawberries.
According to Campden BRI, fibre helps the body to process food and control the absorption of nutrients and some types of fibre can also help lower cholesterol in blood.
"This is an important development, which only really came about through an educated hunch," said Dr Terry Sharp, head of baking and cereals at the Campden BRI. He said that researchers have long suspected a link, and when Campden BRI secured the backing to carry out detailed research, the theory proved to be correct.
"It will need more research to see how this new information can be used - but initially it would appear to be a great opportunity to increase the soluble fibre content of many foods," said Sharp.
In today's health-conscious world, improving nutritional content is an important part of product development. Simply by raising enzyme levels, the soluble fibre content can also be increased. "As well as being a significant study to the food manufacturing industry, it could also signal improvements to public health," Campden BRI added.
