Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges.

Aleksandra, Torbica and Milos, Radosavljevic and Miona, Belovic and Tamilselvan, T. and Prabhasankar, P. (2022) Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends in Food Science and Technology, 129. pp. 194-209.

PDF Trends in Food Science & Technology 129 (2022) 194–209.pdf - Published Version Restricted to Registered users only Download (3MB) | Request a copy

Abstract

Background: Consumption of wholegrain cereal and pseudocereal products is connected with several health benefits, primarily due to their high dietary fibre (DF) content. However, increased DF content in flour can lead to adverse changes in technological properties of dough and final bakery product. Various biotechnological tools can alleviate these changes, resulting in easier processing and better sensory quality of products. Scope and approach: The purpose of this review is to critically assess biotechnological tools for dietary fibre modification in the bakery products creation, with determination of advantages and disadvantages of each biotechnological approach. These tools have been coming into spotlight in the recent years, due to their numerous advantages which include mild processing conditions, specific and/or targeted effect and wide scope of application. Key findings and conclusions: Based on the current literature, biotechnological tools include the application of various enzymes and microbial fermentation. Endogenous enzymes are synthesized during grain germination, thus affecting the chemical composition and processing characteristics of grains. Exogenous enzymes are often added as processing aids; however, their application increase production costs. Dietary fibre modification by fermentation processes is used to improve product texture, increase the nutritional value and digestibility of bakery products by reduction of antinutrients. On the other hand, most fermentation processes are time- and energy-consuming and, in the case of solid-state fermentation, prone to contamination by moulds. The appli�cation of biotechnological processing allows the use of less utilized cereals and their by-products, thus improving the nutritional value of bakery products and lowering waste generation.

Item Type:	Article
Uncontrolled Keywords:	Germination Enzymatic treatment Yeast fermentation Sourdough fermentation Solid-state fermentation
Subjects:	600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2023 06:58
Last Modified:	25 Jan 2023 06:58
URI:	http://ir.cftri.res.in/id/eprint/15888

Actions (login required)

View Item