PDF(Pubmed)
Abstract：
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO2 retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap.
摘要：
膳食纤维（DF）对于整体健康和疾病预防很重要。然而,西方国家的DF摄入量低于建议水平，主要是由于过度食用低纤维食品。强化主食，比如面包,使用膳食纤维成分是缩小我们饮食中纤维差距的一种方法。然而,将纯化和化学改性的纤维成分掺入食品中是具有挑战性的。这项研究揭示了可溶性可发酵（阿拉伯木聚糖）之间的相互作用，使用响应面法，不溶性可发酵（抗性淀粉IV型）和不溶性不可发酵（纤维素）纤维成分及其对面包质量的影响。这导致这些纤维成分的优化混合物可以共存于面包基质中,同时保持与白小麦面包相当的质量特性。与对照（不添加纤维）相比，用纤维成分部分替代面粉会干扰面筋网络，导致面筋强度降低12.4％，面筋网络发育时间延长24.4％。然而,面团发酵过程中的CO2保留系数不受纤维成分含量的影响。白面包的纤维含量增加了128％，对面包质量只有轻微的负面影响。此外,纤维强化面包在体外淀粉消化过程中显示出还原糖的释放较低。这项研究说明了面包系统中不同类型的纤维成分在缩小纤维间隙方面的协同作用。
