Recent advances in the development of high-fibre baked products

Ktenioudaki, Anastasia; Gallagher, Eimear

doi:10.1016/j.tifs.2012.06.004

Cited by 136 publications

(91 citation statements)

References 92 publications

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“…In this way, the consumption of the studied edible mushrooms as part of our daily diet could provide interesting amounts of total dietary fiber, because the intake of 100 g (FW) of M. procera and B. edulis covers important percentages of the RDA. This fact might represent an additional point of interest considering the increasing public awareness of the potential health benefits of dietary fibers, which has greatly encouraged food manufacturers to develop a wide range of fiber-enriched or fiber-fortified food products (Ktenioudaki & Gallagher, 2012).…”

Section: Resultsmentioning

confidence: 99%

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fernandes

Barreira

António

et al. 2015

LWT - Food Science and Technology

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In the present study, electron-beam irradiation was applied to dried samples of Boletus edulis and Macrolepiota procera to evaluate the effects on their fiber composition. Both species presented an important percentage of dietary fiber, soluble and insoluble in different ratios. These high fiber levels are an interesting feature, allowing considering mushrooms as an alternative source of dietary fibers in the highly competitive market of fiber-enriched food products. In B. edulis samples, insoluble fiber and total fiber amounts were significantly lower in samples irradiated with 10 kGy, but soluble fiber had no significant changes for any of the assayed doses, while total available carbohydrates were significantly lower in unirradiated samples. M. procera samples irradiated with 6 kGy presented less total fiber, insoluble fiber and carbohydrates, but the same dose allowed the highest contents in soluble dietary fiber. In general, the irradiated samples, especially for higher doses, gave some significant changes in the total available carbohydrates and dietary fibers content. Nevertheless, the resulting differences still allow considering these species as good natural fiber sources, maintaining their potential health effects, while promoting a clean way to disinfest and decontaminate these highly perishable products.

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Section: Resultsmentioning

confidence: 99%

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fernandes

Barreira

António

et al. 2015

LWT - Food Science and Technology

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“…However, increasing the amount of fat replacer at the same fat content formulations resulted with significant decrease in the both extensibility and resistance to extension values. Ktenioudaki & Gallagher (2012) indicated that, the addition of different dietary fibre decreases the extensibility of dough whereas it has a variable effect on the resistance to extension. Shouk & El-Faham (2005) found that when barley flour was used to substitute wheat flour in a croissant dough formulation, extensibility and resistance to extension decreased as barley flour level increased.…”

Section: Extensibility and Resistance To Extensionmentioning

confidence: 99%

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Serin

Sayar

2016

Food Sci. Technol

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Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40%) studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Dverall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.Keywords: dough stickiness; fat replacer; pogaca; sensory analysis. Practical Application:Reducing the fat level of the bakery products has a positive impact on human health.

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“…It is well-known that a greater intake of dietary fibre provides a better control of blood glucose and cholesterol levels, protection against cardiovascular diseases, regulation of intestinal function and also the promotion of gut health and protection against colon cancer (Ktenioudaki and Gallagher, 2012). Fibre enrichment has been widely studied in breadmaking (Ktenioudaki and Gallagher, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Fibre enrichment has been widely studied in breadmaking (Ktenioudaki and Gallagher, 2012). It has been proved that the particle size of insoluble fibres seriously affects the bread properties, with gluten (Gómez et al, 2003) or without it (Martínez et al, 2014), as well as what happens in cakes (Gómez et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

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Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.

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Recent advances in the development of high-fibre baked products

Cited by 136 publications

References 92 publications

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

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