A Kansas State University researcher is experimenting with ways to add fibre to the foods we love without changing what we like about our favourite snacks .

Sajid Alavi is an assistant professor of grain science and industry at K-State's College of Agriculture.

His expertise is in extrusion processing, which is used to make products from cheese puffs to pet food.

Alavi is researching how this process can be used to make fibre-enriched flour taste like the kind used in most cookies and tortillas so that manufacturers can make a more healthful snacking alternative that consumers want to eat.

Alavi notes the increasing problem of obesity and how it can lead to diabetes, cardiovascular disease and other ailments.

"That's where there's a big push for whole grains and fiber," he said.

"There's interest in making healthier foods."

Funded by a one-year, 30,000 dollars grant from the Kansas Wheat Commission, Alavi and researchers created flour enriched with varying levels of bran.

They mixed the bran-enriched wheat flour with water using a standing mixer like the one cooks may use at home, and they let the dough sit overnight. The hydrated flour was then sent through a machine called an extrusion processor.

The processor uses a series of rotating screws and heated barrels to precook the flour before it is pushed out of the end.

After ropes of the dough come out, they are taken to a drying oven or a freeze dryer, the latter of which Alavi said produced higher-quality flour. Then the dried ropes were ground back into flour, ready to use for baking.

"The more fibre you add, the more the dough quality deteriorates. We're hoping this process will increase some of the properties of the flour. The foods might have a better physical quality," Alavi said.

The researchers worked with the bakery science lab at K-Sta
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