HealthBread: Wholegrain and high fibre breads with optimised textural quality

Martijn W.J. Noort, Outi Mattila, Kati Katina, Jan Willem van der Kamp

    Research output: Contribution to journalArticleScientificpeer-review

    9 Citations (Scopus)


    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 languageEnglish
    Pages (from-to)57-65
    Number of pages9
    JournalJournal of Cereal Science
    Early online date2017
    Publication statusPublished - 1 Nov 2017
    MoE publication typeA1 Journal article-refereed


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