An approach to structure-function relationships of polymeric dietary fibres in foods: significance in breadmaking applications

C. Collar; A. Angioloni

An approach to structure-function relationships of polymeric dietary fibres in foods: significance in breadmaking applications

In: Dietary fibre: new frontiers for food and health

Authors:

C. Collar

C. Collar Cereal group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, IATA-CSIC, P.O. Box 73, 46100 Burjassot, Spain; ccollar@iata.csic.es

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A. Angioloni

A. Angioloni Cereal group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, IATA-CSIC, P.O. Box 73, 46100 Burjassot, Spain; ccollar@iata.csic.es

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Type:: Chapter

Pages:: 91–114

DOI:: https://doi.org/10.3920/978-90-8686-692-2_008

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Dietary fibre (DF) comprises a wide array of non-digestible carbohydrate polymers (DP>10) exhibiting a large variety of physico-chemical, nutritional and structural properties. The properties of DF that have been recognised to be nutritionally relevant include mainly the particle size and bulk volume, the surface area characteristics, the hydration and rheological properties, and the adsorption or entrapment of minerals and organic molecules. The viscosity and ion exchange capacity are the main contributors to metabolic effects (glucose and lipid metabolisms) whereas fermentation pattern, bulking effect and particle size are strongly involved in effects on colonic function. From the technological point of view, dynamic viscosity, gelling ability, hydration properties, viscoelastic behaviour, particle size and shape, chemical nature and solubility, and optical characteristics of soluble and insoluble DF have proven to account for major properties with variable influence on the functionality of fibre-supplemented foods. Proper knowledge of the physico-chemical properties of DF singly and in association, and their significance on food performance is of key importance to optimise both their techno-functional and physiological properties to exploit their potential applications as a functional and innovative ingredient in foods. Food applications with added value include fibre enrichment/caloric reduction, metabolisable-carbohydrate reduction, moisture control, anticaking properties, textural modification, and structure enhancement. As an example, the influence of some physico-chemical properties (particle size, particle shape, colour, dynamic and apparent viscosities, viscoelastic moduli) on the strengthening and structuring ability of different DF (cellulose derivatives, high ester pectin, galactomannans and prebiotic oligosaccharides) is illustrated, and their practical application in diluted hydrated wheat flour matrixes is discussed in terms of nutritional (higher resistant starch, lower digestible starch and lower in vitro glycemic index) and technological quality (higher sensory scores and longer keepability) of reduced-caloric density (-20%) highfibre (>6%) breads.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

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- Life Sciences

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An approach to structure-function relationships of polymeric dietary fibres in foods: significance in breadmaking applications

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Dietary fibre: new frontiers for food and health

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