Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Abstract

AbstractBackground and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.