Patent ID: 8354134

Claim:
A fiber blend for making a bakery product, the fiber blend comprising a first fiber source, a second fiber source, and vital wheat gluten, wherein the fiber blend provides to the bakery product a dietary fiber content of between about 5% by weight to about 40% by weight, and wherein a dough made with the fiber blend, and without changing a water volume from that of a control dough made without the fiber blend, has a peak resistance value that is within plus or minus 100 Brabender Units of a peak resistance value of the control dough, wherein the first fiber source is arabinogalactan, inulin, polydextrose, gum arabic, resistant starch, or combinations thereof, wherein the second fiber source is oilseed fiber, oat bran, corn bran, cereal aleurone, psyllium or combinations thereof, wherein the bakery product resulting from using the fiber blend has a specific volume of at least about 4.0 cc/g, and wherein the fiber blend is configured to replace flour in the control dough on a one-to-one replacement basis.