The Application of Dietary Fiber in Bread ProductsMarcin Kurek* and Jaroslaw Wyrwisz
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Poland
- *Corresponding Author:
- Marcin Kurek
Division of Engineering in Nutrition
Faculty of Human Nutrition and Consumer Sciences
Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Tel: +48 22 590 37 014
E-mail: [email protected]
Received date:March 14, 2015; Accepted date: April 08, 2015; Published date: April 15, 2015
Citation: Kurek M, Wyrwisz J (2015) The Application of Dietary Fiber in Bread Products. J Food Process Technol 6:447. doi:10.4172/2157-7110.1000447
Copyright: © 2015 Kurek M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The process involved in the manufacture of bread is highly complex to ensure production of high quality bread, and a number of ingredients are incorporated in the process. Increased consumer health awareness has triggered interest in adding functional ingredients, such as dietary fiber (DF), in popular foods like bread. The article reviews the in the function of DF in human diet and most important sources of DF used in the bread productions. The impact was put on the effect of DF incorporation in bread on rheology of dough and properties of final product. The review revealed the dependence of DF usage in bread production in terms of changing the physical parameters of bread, shelf-life and sensory characteristics of bread.