Functional Know-how.

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  • Source:
    Prepared Foods. Jun2013, Vol. 182 Issue 6, p107-111. 5p.
  • Additional Information
    • Subject Terms:
      FIBERS; CORN; OATS; CITRUS; CARROTS
    • Abstract:
      The article discusses the role of functional fibers from corn, oat, citrus, or carrots in new baking methods. The author discusses the increased use of these functional fibers in baking gluten-free foods and the benefits of using corn fiber in baked goods aimed at child nutrition. Rodger Jonas, director of national food and beverage sales for P.L. Thomas, discusses ingredients useful for enhancing and sustaining energy like vitamin K2 as menaquinone-7 (MK-7).