HYDRATED AND VACUUM-HYDRATED FIBER COMPONENTS FOR USE IN PRODUCTION OF FLOUR-CONTAINING FOODSTUFFS WITH REDUCED AVAILABILITY OF CALORIES

摘要

Disclosed are methods for producing reduced caloric reduced caloric availability and/or carbohydrate availability in baked or cooked flour-containing foodstuffs wherein a significant portion of the flour component has been substituted for with a hydrated non-digestible dietary fiber component or alternatively, with a super-hydrated non-digestible dietary fiber. Also disclosed are methods for producing hydrated non-digestible dietary fiber components and super-hydrated non-digestible dietary fiber components for incorporation into flour-containing foodstuff doughs.