Fermentation of bran as a tool to improve quality of high fibre wheat bread

K. Katina; K. Autio; K-H. Liukkonen; K. Poutanen

Fermentation of bran as a tool to improve quality of high fibre wheat bread

于Dietary fibre components and functions

著者：

K. Katina

K. Katina VTT, P.O. Box 1000, 02044 VTT, Finland

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K. Autio

K. Autio VTT, P.O. Box 1000, 02044 VTT, Finland

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K-H. Liukkonen

K-H. Liukkonen VTT, P.O. Box 1000, 02044 VTT, Finland

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K. Poutanen

K. Poutanen VTT, P.O. Box 1000, 02044 VTT, Finland

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类型:: 章节

Page Range:: 283–290

DOI:: https://doi.org/10.3920/978-90-8686-622-9_020

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Dietary fibre has long been considered the major health protective component of whole grains. There is now increasing evidence also of other protective compounds, such as minerals, vitamins and phytochemicals, which together with DF are concentrated in the outer bran layers of the grains. Most common bread type in the Western countries is white wheat bread prepared from endosperm part of wheat kernel. Endosperm flour has unique technological properties for creating superior, consumer appealing product quality in terms of flavour and texture, but is nutritionally inferior to the whole grain. Thus, enrichment of white wheat bread with nutritionally valuable parts such as bran would be highly beneficial. There is also consumer interest in the health aspects of food, including high-fibre products. However, good sensory properties remain a prerequisite for any successful food, and consumers expect food to fulfil also other criteria such as safety and convenience. Use of wheat bran in baking is a technological challenge due to deleterious effect of bran in bread flavour, volume and shelf-life. Pre-fermentation of bran is a potential alternative to overcome deleterious effects of bran supplementation in wheat baking.

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Dietary fibre components and functions

ISBN:: 9789086866229

出版社:: Wageningen Academic

印刷出版日期:: 24 Oct 2007

Subjects
- Life Sciences

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Fermentation of bran as a tool to improve quality of high fibre wheat bread

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Dietary fibre components and functions

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