Exploring the Role of Cereal Dietary Fiber in Digestion

Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.

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Author Gouseti, O.
Last Updated November 21, 2019, 17:41 (UTC)
Created July 31, 2019, 16:31 (UTC)
Article Is Open Access false
Citation Report https://scite.ai/reports/10.1021/acs.jafc.9b01847
DFW Organisation RRes
DFW Work Package 2
DOI 10.1021/acs.jafc.9b01847
Journal Is Open Access false
Open Access Status closed
PDF URL https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01847
Publisher URL https://pubs.acs.org/doi/10.1021/acs.jafc.9b01847