Food products with improved strength

The present invention relates to food products derived from cereal grains, comprising a fiber with long, insoluble fiber strands which when present in the food product strengthens and improves its textural attributes. Preferred foods that can be strengthened with the insoluble fibers include edible wafers for frozen desserts and refrigerated novelties (e.g., ice cream cones), and formulated foods which include pasta, extruded foods, baked foods, puffed foods and snack foods (e.g., crackers, cookies, cereals, taco shells and tortillas). The fiber functions to strengthen the food product regardless of its final molded, extruded or puffed shape. As described herein, the fiber can be any fiber derived from a plant or microbial source which has a high content of insoluble dietary fiber. Only a small amount of fiber is required to enhance the structural integrity of the final food product.