Extended Online B·Concept Pastry Course ED 8-9

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Module 1. Molecules in pastry

4.3.1. Functional fibers used in pastry

Functional fibers are widely used in pastry because of their capacity to change the texture of recipes through thickening and gelling. Aside from their great texturizing properties, fibers can also be excellent bulking, emulsifying, and sweetening agents. They also help reduce the sugar and fat content of the recipes without affecting or altering the mouthfeel and can provide our recipes with stability through water control. In this lesson we will go deeper into the characteristics and properties of several types of functional fibers in order to be able to apply them in our recipes.

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