Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread.

Autor: Torbica A; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia. Electronic address: aleksandra.torbica@fins.uns.ac.rs., Radosavljević M; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia., Belović M; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia., Djukić N; University of Kragujevac, Faculty of Science, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Marković S; University of Kragujevac, Faculty of Science, Radoja Domanovića 12, 34000 Kragujevac, Serbia.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2022 Aug 15; Vol. 290, pp. 119470. Date of Electronic Publication: 2022 Apr 09.
DOI: 10.1016/j.carbpol.2022.119470
Abstrakt: This review presents integrated literature data on the occurrence and type of dietary fibres present in cereals and pseudocereals, as well as their technological role in production of wheat based dough and bread. The focus on wheat based dough and bread was in order to objectively compare the influence of the fibre and flour fractions of cereals and pseudocereals on the same food matrix. The evident heterogeneity, contradiction of scientific results and the lack of objective comparability were the main reason for compilation of systematic review. Remarkably, the literature is characterized by a large methodology gap that leads to significant knowledge gap due to the lack of the comparability of presented results on dietary fibre content, composition and influence on wheat based dough and bread properties. Based on this, the authors must emphasize the need for standardized presentation of scientific results in the future by scientific community.
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Databáze: MEDLINE
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