{"id":1336,"date":"2019-09-18T17:07:09","date_gmt":"2019-09-18T17:07:09","guid":{"rendered":"https:\/\/www.cerealveneta.it\/?p=1336"},"modified":"2020-02-10T09:57:52","modified_gmt":"2020-02-10T09:57:52","slug":"pea-fiber-for-the-food-industry","status":"publish","type":"post","link":"https:\/\/cerealveneta.it\/en\/pea-fiber-for-the-food-industry\/","title":{"rendered":"Pea fiber for the food industry"},"content":{"rendered":"<p><a ref=\"magnificPopup\" href=\"http:\/\/cerealveneta.it\/wp-content\/uploads\/2019\/09\/crusca-e-fibra-1.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-1333\" src=\"http:\/\/cerealveneta.it\/wp-content\/uploads\/2019\/09\/crusca-e-fibra-1.jpg\" alt=\"\" width=\"1649\" height=\"917\" \/><\/a>CerealVeneta offers semifinished ingredients for the food industry derived from pulse brans, in particular from <strong>pea bran<\/strong>.<\/p>\n<p>Thanks to the heat-treatment, the enzymatic part is deactivated and the bacterial load is significantly reduced, improving the shelf life of the product.<br \/>\nThe total dietary fiber content reaches the <strong>medium value of 80%<\/strong>. This characteristic makes these ingredients ideal in all those applications where it is required to make claims such as \u201c<strong>source of fiber<\/strong>\u201d or \u201c<strong>high fiber<\/strong>\u201d. Furthermore, organoleptic features of the final product can be improved.<\/p>\n<p>CerealVeneta offers two different kinds of semifinished ingredients:<\/p>\n<p>&#8211; <strong>Heat-treated pea bran<\/strong>, sieved and calibrated. Its structure and consistency are ideal for obtaining \u201cartisanal\u201d and \u201crustic\u201d products, in order to enhance their visual appearance;<\/p>\n<p>&#8211; <strong>Heat-treated pea bran fiber<\/strong>, milled below 600 mcr (90% &lt;500 mcr). This version can be used inside mixes and blends in order to improve the total fiber content.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CerealVeneta offers semifinished ingredients for the food industry derived from pulse brans, in particular from pea bran. Thanks to the heat-treatment, the enzymatic part is deactivated and the bacterial load is significantly reduced, improving the shelf life of the product. The total dietary fiber content reaches the medium value of 80%. This characteristic makes these&#8230;<\/p>\n","protected":false},"author":5,"featured_media":1333,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[144,133],"tags":[],"_links":{"self":[{"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/posts\/1336"}],"collection":[{"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/comments?post=1336"}],"version-history":[{"count":2,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/posts\/1336\/revisions"}],"predecessor-version":[{"id":1780,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/posts\/1336\/revisions\/1780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/media\/1333"}],"wp:attachment":[{"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/media?parent=1336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/categories?post=1336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cerealveneta.it\/en\/wp-json\/wp\/v2\/tags?post=1336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}