What it does
Wheat fibre can retain water within its porous structure and improve yield. Retention through cooking, freezing and thawing depends on the grade, hydration, formulation and process, and must be measured after the intended treatment.
Where it works
Meat products, for cook yield and juiciness. Bakery, for moisture retention and softness across shelf life. Frozen products, where suitable grades may help water retention; performance should be checked after freezing and thawing.
Where it does not
It is insoluble and contributes no viscosity, so it will not thicken anything. Particle size decides the mouthfeel, and too coarse a grade reads as gritty. It also cannot be used where a wheat declaration is unacceptable.
What it interacts with
Water, which has to be available for it to take. Starches and hydrocolloids, with which it competes for that water.
