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Summary
This study investigated the effect of incorporating high methoxyl pectin or guar gum into bread and savoury biscuits, with a view to developing acceptabletherapeutic high fibre food s. The results demonstrate that an acceptable highfibre guar bread (4-6 per cent guar in the fin al product) can be made and that guar gum can be included in a variety of baked products at higher levels than pectin, with a smaller reduction in acceptability.