Module 1. Molecules in pastry
4.3. Fiber
For a long time, fiber was thought to be a minor ingredient in the pastry and bakery sectors, being of more interest to nutritionists and health-oriented customers. However, it has gradually started to draw the attention of pastry, bakery, ice-cream, and chocolate professionals around the world, thanks to its amazing texturizing properties. In this lesson we will look at the molecular structure of fibers, how they are classified, and their most important properties.