Dietary fiber in bakery products: Source, processing, and function
- PMID: 35595397
- DOI: 10.1016/bs.afnr.2021.12.001
Dietary fiber in bakery products: Source, processing, and function
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
Keywords: Bakery product; Cereal; Dietary fiber; Dough processing; Fiber source; Fruit and vegetable; Physiological functionality.
Copyright © 2022 Elsevier Inc. All rights reserved.
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