ViscoSens supports the bakery sector in the development of healthier alternatives to today’s ordinary bread. We test, evaluate and make available the market’s best viscous fibres for use in bakery products which provide the best effect. With our own cost-effective measuring method, we can predict how blood sugar levels will change after eating the product.
It is common knowledge that the consumption of dietary fibre has many advantages for health, such as increased sense of satiety and improved digestive function. Low fibre content and the typical porous structure of white wheat-based bread means that the starch is quickly digested and absorbed from the digestive tract. This results in high blood sugar response which stresses the body’s regulating system. Reduced glycaemic response after eating has been associated with many health benefits which can play a critical role in the prevention of several chronic diseases such as obesity, diabetes and cardio-vascular disease.