Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
{"title":"Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre","authors":"","doi":"10.1016/j.foodhyd.2024.110742","DOIUrl":null,"url":null,"abstract":"<div><div>The consumption of dietary fibre (DF) enriched products have been confirmed to have a wide range of health benefits. However, the overall quality and consumer acceptability of DF-enriched bakery products were lower than the market expectations due to the negative influence of insoluble dietary fibre (IDF) on the processing performance of dough. The emphasis and highlights of this review was to focus on a comprehensive utilization of enzymes to improve the overall quality of DF-enriched products. The xylanases, cellulases and amylases have been observed to interact with DF, <em>i.e.</em>, arabinoxylans (AX) and celluloses, to modify the composition and structure of DF, thus positively affecting the processing performance (<em>i.e.</em>, rheological properties and gas phase) of DF-enriched dough. Glucose oxidases have been used to promote the formation of disulfide bonds (S-S) in DF-enriched doughs, leading to a polymerization of gluten proteins that strengthens the gluten network. Feruloyl esterases, phytases and xylanases have been applied in facilitating a release of nutrients, <em>i.e.</em>, ferulic acids (FA), minerals and arabinoxylo-oligosaccharides (AXOS), from DF. A combined use of these enzymes has been seen to produce the DF-enriched bakery goods with a large loaf volume, soft crumb texture and fine crumb cell structure. This work provides a theoretical foundation on how the enzyme-DF interactions work for modifying the processing performance of DF-enriched dough, and thus improving its product quality and nutritional values. As such, it brings a practical guidance that serves for enhancing the consumer acceptability of DF-enriched products, contributing to the high-fibre product market with a satisfactory development and expansion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24010166","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The consumption of dietary fibre (DF) enriched products have been confirmed to have a wide range of health benefits. However, the overall quality and consumer acceptability of DF-enriched bakery products were lower than the market expectations due to the negative influence of insoluble dietary fibre (IDF) on the processing performance of dough. The emphasis and highlights of this review was to focus on a comprehensive utilization of enzymes to improve the overall quality of DF-enriched products. The xylanases, cellulases and amylases have been observed to interact with DF, i.e., arabinoxylans (AX) and celluloses, to modify the composition and structure of DF, thus positively affecting the processing performance (i.e., rheological properties and gas phase) of DF-enriched dough. Glucose oxidases have been used to promote the formation of disulfide bonds (S-S) in DF-enriched doughs, leading to a polymerization of gluten proteins that strengthens the gluten network. Feruloyl esterases, phytases and xylanases have been applied in facilitating a release of nutrients, i.e., ferulic acids (FA), minerals and arabinoxylo-oligosaccharides (AXOS), from DF. A combined use of these enzymes has been seen to produce the DF-enriched bakery goods with a large loaf volume, soft crumb texture and fine crumb cell structure. This work provides a theoretical foundation on how the enzyme-DF interactions work for modifying the processing performance of DF-enriched dough, and thus improving its product quality and nutritional values. As such, it brings a practical guidance that serves for enhancing the consumer acceptability of DF-enriched products, contributing to the high-fibre product market with a satisfactory development and expansion.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.