Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

被引：35

作者：

Xu, Jingwen ^{[1
]}

Li, Yonghui ^{[2
]}

Zhao, Yong ^{[1
]}

Wang, Donghai ^{[3
]}

Wang, Weiqun ^{[4
]}

机构：

[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

[2] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

[3] Kansas State Univ, Dept Biol & Agr Engn, Manhattan, KS 66506 USA

[4] Kansas State Univ, Dept Food Nutr Dietet & Hlth, Manhattan, KS 66506 USA

来源：

JOURNAL OF FUNCTIONAL FOODS | 2021年 / 80卷

关键词：

Antioxidant dietary fiber; Dough property; Bread quality; Sensory property; Hydrocolloids; WINE GRAPE POMACE; PHENOLIC-COMPOUNDS; APPLE POMACE; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL INGREDIENT; WHEAT BREAD; CAPACITY; PINEAPPLE; POWDER; PRODUCT;

D O I：

10.1016/j.jff.2021.104434

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity, the addition of ADF increased dough development time due to fiber reduced rate of hydration and gluten development. Literatures showed that the addition of ADF increased hardness, reduced loaf volume, and affected color, texture, and sensory attributes of resultant bread. Therefore, this review covers the current research of the addition of ADF on dough rheological properties and bread qualities, as well as the current challenges of bread enriched with ADF. In addition, promising research topics are recommended for future study including the effect of particle size of ADF, pretreatment of ADF (e.g., extrusion processing) and inclusion of hydrocolloids on wheat bread with the addition of ADF.

引用

页数：10

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