Wheat Fibers

Wheat fibers are dietary fibers derived from wheat. They are typically produced by processing the bran and endosperm of the wheat kernel, often through milling and sieving to isolate the fibrous components. These fibers are valued for their functional properties in food manufacturing.

Manufacturers add wheat fibers to foods to increase the fiber content, improve texture, and enhance moisture retention. They are commonly found in baked goods like bread, cookies, and crackers, as well as in some processed snacks and cereals. Their addition can contribute to a more satisfying mouthfeel and aid in product structure.

Wheat fibers are generally recognized as safe (GRAS) by the FDA for use in food. As a source of dietary fiber, they can contribute to digestive health. International bodies like JECFA have evaluated dietary fibers, and EFSA has also assessed various fiber sources. While generally considered beneficial, excessive intake of any fiber can lead to digestive discomfort for some individuals.