DuPont Nutrition & Health has revealed a right combination of soluble and insoluble fiber ingredients, which allow bakers to produce healthier products with high appeal.

DuPont Danisco Litesse and FIBRIM combination helps overcome the sensory challenges in added-fiber bread and sponge cakes, the company said.

In the recent years, consumers are seeking for fiber as an ingredient in products; however, efforts to develop bread and cakes with a fiber has resulted in numerous sensory issues such as reduced crumb softness, poor texture and low volume.

Application specialists at DuPont have tested a series of solutions to resolve the problems.

The latest solution gives bread and sponge cakes a volume similar to a control recipe, along with a comparable crumb softness and resilience over a 14-day shelf life.

DuPont Nutrition & Health application specialist and bakery group innovation manager Xue Si-Ying said, "We can now overcome the volume and texture challenges that we used to have with high-fiber breads and cakes.

"This means consumers can enjoy the goodness of fiber in baked goods without having to compromise on product quality."