Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Ma, Sen; Wang, Zhen; Liu, Hua‐Min; Li, Li; Zheng, Xueling; Tian, Xiaoling; Sun, Binghua; Wang, Xiaoxi

doi:10.1016/j.tifs.2022.03.012

Cited by 73 publications

(37 citation statements)

References 73 publications

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“…Gluten is more likely to aggregate on the WBDF, encapsulating the WBDF. The degradation behavior of dough and flour products caused by insoluble dietary fiber is well-known, with several hypotheses promoted in previous reports: (1) WBDF is stiff and directly affects the rheological behavior of the dough; (2) WBDF dilutes the relative gluten and starch content and breaks the tightness of the gluten-starch matrix; (3) WBDF has a “competitive hydration” effect, which affects the structure of the gluten network and gluten hydration; and (4) WBDF forms a physical barrier to the gluten network (steric hindrance effects) and accelerates CO 2 escape through the spatial barrier effect ( 4 ). Here, we provide new observations potentially explaining dough quality deterioration caused by insoluble dietary fiber.…”

Section: Resultsmentioning

confidence: 99%

“…The consumption of more whole grain foods, such as wholemeal bread, may help reduce diseases such as type 2 diabetes, chronic cardiovascular disease, chronic intestinal disease, and obesity (1, 2) as whole grain foods are rich in active substances that benefit human health, especially dietary fiber (3). However, wholemeal flour products have a poorer texture and mouth-feel when compared with refined flour products; one reason is the increased insoluble dietary fiber content in wholemeal products which deteriorates gluten network structures during flour production processes, ultimately leading to reduced quality in flour products (4). Sourdough fermentation technology is considered a promising way to improve wholemeal product quality; it is considered a "gold standard" fermentation technique and an effective way to meet future food challenges (5,6).…”

Section: Introductionmentioning

confidence: 99%

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Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Wang

et al. 2022

Front. Nutr.

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The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was investigated. The results showed that WBDF addition affected the aggregation behavior of gluten at the molecular level, while WBDF significantly induced depolymerization behaviors in large aggregated gluten proteins (Molecular weight > 130 kDa) under reducing conditions (p < 0.05). In terms of secondary structure, WBDF significantly reduced glutamine side chain levels and reduced antiparallel β-sheet structures from 28.57 to 24.53% (p < 0.05). In addition, WBDF thermal properties and its water holding capacity were the main factors causing changes in thermal properties in the overall gluten system. This study provides new data for the improved production of sourdough whole grain and/or high fiber flour products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Wang

et al. 2022

Front. Nutr.

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“…As the seventh nutrient, dietary fiber is of great significance in research and application ( 25 ). There was no significant difference in dietary fiber content among all processing stages ( P > 0.05), which indicated that the dietary fiber loss of nian zhuan samples was extremely low in each stage of processing.…”

Section: Resultsmentioning

confidence: 99%

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Jin

Shiping²,

Huang³

et al. 2022

Front. Nutr.

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Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. E-nose was used to recognize nian zhuan odors in different processing stages, and GC-MS to identify the individual volatile compounds. A total of 139 volatile compounds were detected by GC-MS, of which 71 key were screened by t-test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminated the samples. The most volatile compounds were produced in the millstone milling (MSM) stage of nian zhuan, and millstone could promote the release of volatile compounds from cooked green wheat by milling.

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“…These changes affect the original aggregation and chain structure of the starch, altering the pasting properties and digestibility of the starch. Research has revealed that the physicochemical properties of heat–moisture treated starch might change, such as the change in the granule structure, the increase in swelling power, and the improvement in the rheological properties of paste [ 8 , 9 ]. Moreover, HMT is considered to be particularly promising for the production of food additives, bakery products, frozen food, and so on [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

Yan

et al. 2022

Foods

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This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native and HMT HB flour were evaluated. The results showed that HMT at 90 °C and 25% moisture content induced the highest pasting viscosity (3626–5147 cPa) and final viscosity (3734–5384 cPa). In all conditions HMT increased gelatinization temperature (To, 55.77–73.72 °C; Tp, 60.47–80.69 °C; Tc, 66.16–91.71 °C) but decreased gelatinization enthalpy (6.41–0.43 J/g) in the HMT HB flour compared with that in the native HB flour. The HB flour treated at 15% moisture content had a higher storage modulus and loss modulus than native HB flour, indicating that HMT (moisture content, 15%, 25%, and 35%) favored the strengthening of the HB flour gels. X-ray diffraction and Fourier-transform infrared spectroscopy results showed that HMT HB flour retained the characteristics of an A-type crystal structure with an increased orderly structure of starch, while the relative crystallinity could be increased from 28.52% to 41.32%. The aggregation of starch granules and the denaturation of proteins were observed after HMT, with additional breakage of the starch granule surface as the moisture content increased. HMT could increase the resistant starch content from 24.77% to 33.40%, but it also led to an increase in the rapidly digestible starch content to 85.30% with the increase in moisture content and heating temperature. These results might promote the application of HMT technology in modifying HB flour.

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Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Cited by 73 publications

References 73 publications

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

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