COTTON FIBER PARTICLES FOR USE IN BAKED GOODS

摘要

High-fiber baked goods contain an improved powdered cellulose fiber derived from cottonseed linters. The powder has a very small particle size and good hydration capability. As compared with cellulose derived from wood, the baked goods have improved volume. The combination of small particle size and good hydration characteristics permits the substitution of the powdered cellulose for a large percentage of the flour in bread to create high-fiber and/or reduced-calorie breads.