Abstract
The aim of this study was to develop healthy wholegrain
and high fibre bread products with sensory attributes
similar to white bread by applying a combination of
technological steps: the use in addition to flour of a
specific wheat fraction with high levels of fibre and
micronutrients, bioprocessing of this fraction with
enzymes and yeast (pre-fermentation) and by the
optimisation of dough formulation. The pre-fermentation
can be modelled and optimised to improve the
bioavailability of nutrients without major fibre
degradation, including a +200% increased soluble free
ferulic acid level, and to improve its technical
functionality in the dough mixing process. It also had a
positive effect on the textural quality of bread.An
experimental design approach was used to achieve optimal
dough formulation based on the use of pre-fermentation,
vital gluten and enzymes in the dough.Commercial bread
products with optimised sensory product quality were
developed with high nutritional quality - being high in
fibre, and a source of important micronutrients such as
iron, magnesium, zinc and folate. The study shows that it
is possible to develop nutritionally improved bread
products with textural quality similar to white bread.
| Original language | English |
|---|---|
| Pages (from-to) | 57-65 |
| Number of pages | 9 |
| Journal | Journal of Cereal Science |
| Volume | 78 |
| Early online date | 2017 |
| DOIs | |
| Publication status | Published - 1 Nov 2017 |
| MoE publication type | A1 Journal article-refereed |