Sempio Rebecca, Segura Godoy Celia, Nyhan Laura, Sahin Aylin W, Zannini Emanuele, Walter Jens, Arendt Elke K
School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland.
Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
Foods. 2024 Jun 24;13(13):1980. doi: 10.3390/foods13131980.
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap.
膳食纤维（DF）对整体健康和疾病预防至关重要。然而，西方国家的膳食纤维摄入量低于推荐水平，这主要是由于低纤维食物的过度消费。用膳食纤维成分强化主食，如面包，是缩小我们饮食中纤维差距的一种方法。然而，将纯化和化学改性的纤维成分纳入食品具有挑战性。本研究使用响应面法揭示了可溶性可发酵（阿拉伯木聚糖）、不溶性可发酵（IV型抗性淀粉）和不溶性不可发酵（纤维素）纤维成分之间的相互作用及其对面包品质的影响。这产生了一种优化的纤维成分混合物，它们可以在面包基质中共存，同时保持与白小麦面包相当的品质特性。与对照（不添加纤维）相比，用纤维成分部分替代面粉会干扰面筋网络，导致面筋强度降低12.4%，面筋网络形成时间延长24.4%。然而，面团发酵过程中的CO保留系数不受纤维成分添加的影响。白面包的纤维含量增加了128%，对面包品质的负面影响很小。此外，纤维强化面包在体外淀粉消化过程中还原糖的释放较低。本研究说明了面包体系中不同类型纤维成分的协同作用，以推动缩小纤维差距。
