Torbica Aleksandra, Radosavljević Miloš, Belović Miona, Djukić Nevena, Marković Stefan
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia.
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia.
Carbohydr Polym. 2022 Aug 15;290:119470. doi: 10.1016/j.carbpol.2022.119470. Epub 2022 Apr 9.
This review presents integrated literature data on the occurrence and type of dietary fibres present in cereals and pseudocereals, as well as their technological role in production of wheat based dough and bread. The focus on wheat based dough and bread was in order to objectively compare the influence of the fibre and flour fractions of cereals and pseudocereals on the same food matrix. The evident heterogeneity, contradiction of scientific results and the lack of objective comparability were the main reason for compilation of systematic review. Remarkably, the literature is characterized by a large methodology gap that leads to significant knowledge gap due to the lack of the comparability of presented results on dietary fibre content, composition and influence on wheat based dough and bread properties. Based on this, the authors must emphasize the need for standardized presentation of scientific results in the future by scientific community.
本综述展示了关于谷物和伪谷物中膳食纤维的存在情况及类型的综合文献数据，以及它们在小麦面团和面包生产中的技术作用。聚焦于小麦面团和面包是为了客观比较谷物和伪谷物的纤维及面粉组分对同一食品基质的影响。明显的异质性、科学结果的矛盾以及缺乏客观可比性是进行系统综述的主要原因。值得注意的是，文献存在很大的方法学差距，由于所呈现的膳食纤维含量、组成及其对小麦面团和面包特性影响的结果缺乏可比性，导致了显著的知识差距。基于此，作者必须强调科学界未来需要对科学结果进行标准化呈现。
