Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly,...

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Bibliographic Details
Published in:Journal of food science 2010-10, Vol.75 (8), p.R163-R174
Main Authors: Sivam, Anusooya S, Sun-Waterhouse, Dongxiao, Quek, SiewYoung, Perera, Conrad O
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - chemistry
bioactive properties
Biological and medical sciences
Bread
Bread - analysis
breadmaking
Cereal and baking product industries
Crosslinking
Dietary Carbohydrates - analysis
Dietary Fiber - analysis
Dietary Proteins - analysis
Dough
fiber content
fiber polysaccharides
Fibers
Food industries
Food science
Food, Fortified - analysis
Foods
functional food
Functional foods & nutraceuticals
functional properties
Fundamental and applied biological sciences. Psychology
Ingredients
literature reviews
microstructure
phenolic antioxidants
phenolic compounds
Phenols - chemistry
Plant Proteins - chemistry
polysaccharides
protein-protein interactions
Proteins
R: Concise Reviews/Hypotheses In Food Science
Wheat
wheat protein
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Summary:During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01815.x