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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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| Published in: | Journal of food science 2010-10, Vol.75 (8), p.R163-R174 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c6255-9061c9ef471ca58280968dbe45ea64e8414d015f7cf35df8ecf5898e67ddcfc23 |
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| cites | cdi_FETCH-LOGICAL-c6255-9061c9ef471ca58280968dbe45ea64e8414d015f7cf35df8ecf5898e67ddcfc23 |
| container_end_page | R174 |
| container_issue | 8 |
| container_start_page | R163 |
| container_title | Journal of food science |
| container_volume | 75 |
| creator | Sivam, Anusooya S Sun-Waterhouse, Dongxiao Quek, SiewYoung Perera, Conrad O |
| description | 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. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01815.x |
| format | article |
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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. 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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. 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Psychology</subject><subject>Ingredients</subject><subject>literature reviews</subject><subject>microstructure</subject><subject>phenolic antioxidants</subject><subject>phenolic compounds</subject><subject>Phenols - chemistry</subject><subject>Plant Proteins - chemistry</subject><subject>polysaccharides</subject><subject>protein-protein interactions</subject><subject>Proteins</subject><subject>R: Concise Reviews/Hypotheses In Food Science</subject><subject>Wheat</subject><subject>wheat protein</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqNkV1v0zAUhiMEYqXwF8BCQlyl2HHsOFwglZYO0ASFbdodlmuftO7SeNjp2v57nLWUjxvwjb-e8-o9500SRPCAxPVqOSAFwykVORlkOL5iIggbbO8lvePH_aSHcZalhOTFSfIohCXu7pQ_TE4ywihjJOsl36be3YBvLQTkKvTWgzJo7NbzBdrYdoGGxoBBEzsDj6au3gWl9UJ5ayKvGoOmC2hcbTUaNq11W2tU04bXaIi-wq2FzePkQaXqAE8Oez-5nLy7GL1Pzz6ffhgNz1LNM8bSEnOiS6jygmjFRCZwyYWZQc5A8RxiN7nBhFWFrigzlQBdMVEK4IUxutIZ7Sdv9ro369kKjIam9aqWN96ulN9Jp6z886exCzl3t5JimpVxGv3k5UHAu-9rCK1c2aChrlUDbh2k4HkhCkzKf5OUkGgOd5rP_yKXbu2bOAcpCBeEZExESOwh7V0IHqqjaYJlF7Zcyi5T2WUqu7DlXdhyG0uf_t70sfBnuhF4cQBU0KquvGq0Db84SvOM3zV_mN7G1rD7bwPy42R83h2jQLoXsKGF7VFA-WvJC1owefXpVE4m_GqUjy_kl8g_2_OVclLNfTR1eR6laVQueUly-gPXBd11</recordid><startdate>201010</startdate><enddate>201010</enddate><creator>Sivam, Anusooya S</creator><creator>Sun-Waterhouse, Dongxiao</creator><creator>Quek, SiewYoung</creator><creator>Perera, Conrad O</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>201010</creationdate><title>Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review</title><author>Sivam, Anusooya S ; Sun-Waterhouse, Dongxiao ; Quek, SiewYoung ; Perera, Conrad O</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6255-9061c9ef471ca58280968dbe45ea64e8414d015f7cf35df8ecf5898e67ddcfc23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>bioactive properties</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>breadmaking</topic><topic>Cereal and baking product industries</topic><topic>Crosslinking</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Dietary Fiber - analysis</topic><topic>Dietary Proteins - analysis</topic><topic>Dough</topic><topic>fiber content</topic><topic>fiber polysaccharides</topic><topic>Fibers</topic><topic>Food industries</topic><topic>Food science</topic><topic>Food, Fortified - analysis</topic><topic>Foods</topic><topic>functional food</topic><topic>Functional foods & nutraceuticals</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. 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| ispartof | Journal of food science, 2010-10, Vol.75 (8), p.R163-R174 |
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| language | eng |
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| source | Wiley |
| 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 |
| title | Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review |
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