Application of Soy Dietary Fiber in the Food Industry

Application Fields of Soy Dietary Fiber

Meat products (such as fish balls, meatballs, ham, hot dogs);
Bread;
Biscuits;
Rice and noodle products (such as noodles, macaroni, etc.);
Cakes, egg tarts;
Baking fillings (such as bean paste, lotus seed paste, etc.);
Puffed foods;
Seasonings, sauces, pastes, tomato sauce, and coatings;
Liquid beverages, jelly;
Solid beverages;
Frozen foods and fillings.

Effects of Using Soy Dietary Fiber

Soy dietary fiber has high water-holding capacity, which is beneficial for forming the product's tissue structure to prevent dehydration and shrinkage. Adding it to meat products can make the aroma ingredients in the meat products aggregate and not dissipate. When used as jelly in products such as fish balls and beef balls, it can make the meatballs firm and elastic, while strengthening the protein content and partially replacing soy protein powder.
Fiber has high water-holding capacity, which can increase the water content of the dough. At the same time, the gel in the fiber can form a stable three-dimensional gel network, reduce the amount of starch retrogradation, and slow down the aging rate of bread. Adding dietary fiber can significantly improve the honeycomb texture and taste of bread, as well as its color.
Since soy dietary fiber itself is very nutritious, adding it to bread can not only increase the dietary fiber content of the bread and improve its nutritional quality but also endow the bread with good functional characteristics.
The plasticity of the dough increases, and the elasticity decreases. Therefore, the dough is easy to shape, and the pattern is clear. At the same time, the product has a good chewing texture and increased crispness. During baking, soy fiber produces volatile substances, thereby increasing the flavor of biscuits and making them have a unique aroma and strengthened fiber.
Adding dietary fiber to noodles can not only strengthen the protein and fiber content of the noodles but also improve the cooking quality of the noodles, increase their tensile and flexural stress.
Dietary fiber has high water-holding capacity and can absorb a lot of water, which will not cause the product to collapse or deform due to water loss. Since fiber contains protein, it can absorb a lot of oil, extending the product's shelf life.
In fillings, soy dietary fiber can function as a filling and adhesive. At the same time, it can thicken the sugar liquid when the sugar has melted, preventing the finished product from collapsing and leaking. The resulting filling has a unique flavor, and the texture is softer.
Increase the crispiness of food and reduce the breakage rate.
Soy dietary fiber has strong water absorption, water retention, and oil retention abilities, making sauce products not separate during storage and easy to hang on the wall, replacing modified starch to make it thick and not sticky.
Soy dietary fiber contains pectin, which can be used as a viscosity enhancer for acidification, saccharification mixtures, and solutions. Adding it to beverages can improve their stability, and there will be no separation, especially in acidic beverages.
Soy dietary fiber contains various colloids with good emulsification and thickening properties. It can also reduce the caloric value of solid beverages, making them more suitable for people who need to lose weight.
Using soy dietary fiber as a freezing and thawing agent. Its high water absorption and strong water retention ability can maintain the water content of the dumpling skin and relieve the pressure on the dumpling skin. Adding soy dietary fiber to dumpling fillings can lock in the water and oil in the filling.