A novel approach for a healthy lifestyle – dietary fiber as a functional ingredient in breadmaking

The importance of fiber in nutrition is an intensely discussed aspect over time. Food fibers are the fraction of the plant's edible part or extracts that are resistant to digestion and absorption by supporting one or more physiologically beneficial effects. Fiber offers a variety of health benefits and is essential for reducing the risk of developing chronic diseases. The purpose of this paper is to study the influence of the addition of fiber derived from vegetable sources in the mass of the product on the properties of the finished product, to define a recipe for creating a product appreciated as a functional food and an optimal procedure in order to obtain the desired results, to determine the optimal quantity of plant matter to be introduced into the product mass in order to confer the proper features and to obtain a product that posses a content of food fibers as high as is possible.