FERMENTIERTE NAHRUNGSMITTEL MIT HOHEM GEHALT AN LÖSLICHEN BALLASTSTOFFEN

摘要

A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducing it to sugar and soluble fiber.