Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Choe J, Kim HY.
Poult Sci. 2019 Jun 1;98(6):2662-2669. doi: 10.3382/ps/pez016.

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA.
Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010

Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels.
Choe J, Kim HY.
Poult Sci. 2018 Mar 1;97(3):1082-1088. doi: 10.3382/ps/pex381.

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
Glicerina V, Balestra F, Capozzi F, Dalla Rosa M, Romani S.
J Texture Stud. 2017 Nov 17. doi: 10.1111/jtxs.12311.

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V, Ragaee SM, Abdel-Aal EM.
J Sci Food Agric. 2017 Jan;97(1):191-198. doi: 10.1002/jsfa.7710.

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture.
Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ.
Korean J Food Sci Anim Resour. 2015;35(1):19-26. doi: 10.5851/kosfa.2015.35.1.19.

Alkylresorcinol metabolites in urine and plasma as potential biomarkers of rye and wheat fiber consumption in prostate cancer patients and controls.
Meija L, Krams I, Cauce V, Samaletdin A, Söderholm P, Meija R, Lārmane L, Lejnieks A, Lietuvietis V, Adlercreutz H.
Nutr Cancer. 2015;67(2):258-65. doi: 10.1080/01635581.2015.989371.

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ.
Meat Sci. 2013 Apr;93(4):849-54. doi: 10.1016/j.meatsci.2012.11.054.

The wheat fiber refers to the indigestible cell walls of wheat kernels and is used as a dietary fiber supplement and food thickener.

Raw materials used in production. 

• The essential raw material for the production of wheat fiber is wheat, specifically its cell walls.

Step-by-step summary of industrial production process.

• Harvesting and Cleaning of Wheat. Wheat kernels are harvested and cleaned to remove impurities and residues.
• Separation. The cell walls are separated from the digestible part of the wheat through a mechanical or chemical process.
• Fiber Extraction. The cell walls are then subjected to an extraction process to isolate the fiber.
• Drying. The extracted fiber is dried to reduce water content and concentrate the product.
• Pulverization. The dried fiber is then crushed or ground into a fine powder.

Form and color. 

Wheat fiber appears as a fine powder, generally white or light brown depending on the variety and production process.

Commercial applications. 

Wheat fiber is used in a variety of food products to increase fiber content and improve texture, as well as being sold as a dietary supplement.

Food Industry. Wheat fiber is used to improve the structure and consistency of various food items, like bread and other baked goods, by absorbing water and providing bulk.

Digestive Health. Wheat fiber is employed in various products aimed at promoting digestive health, as it helps regulate the intestinal system and can prevent constipation.

Dietary Products. It is prevalent in dietary foods and drinks due to its ability to provide satiety without adding significant calories.

Dietary Supplements. Wheat fiber can be used in dietary supplements to enhance people's daily fiber intake.

Gluten-Free Products. In some instances, gluten-free wheat fiber might be used in products for those with gluten intolerances or allergies.

Functions:

• improves the slicing of sausages
• improves the consistency of ice creams

Wheat (Triticum L. ) belongs to the Poaceae family.

Wheat is a basic ingredient in the human diet and is incorporated into many food products including bread, cereals and pasta.

Nutritional values:

Pretty caloric with about 337 kcalories per 100 grams.

Saturated fatty acids: 0.4g per 100 grams

It contains less protein than hard wheat that is used for the preparation of pasta.

Wheat fiber studies