Fibre-enriched and wholegrain breads

Development and characterization of wheat lines with increased levels of arabinoxylan

“…These products therefore pose challenges for the baker and have low consumer acceptability. However, these negative effects do not result from the fiber components themselves but from other components in the bran, notably phenolic compounds, amino acids, small peptides, fatty acids and sugars (Heiniö et al 2016, Rakha 2013. The development of wheat with high fiber in white flour will therefore combine health benefits with good processing properties and high consumer acceptability.…”

Optimization of formulation composition of the crispbread with improved consumer properties

“…American scientists [15] carried out research on the production of breakfast cereals based on whole grains or corn, wheat, rice, and oats. According to the researches of scientists in Pakistan and Sweden [16], the use of bread with an increased content of dietary fiber can solve the problem of unbalanced nutrition of modern man. According to studies, regular consumption of such bread improves the functioning of the intestines, reduces the risk of obesity, constipation, diabetes, hypertension, cardiac and vascular diseases.…”