Fiber Enriched Breads: Technological Quality and Health Benefits

Abstract

Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the decrease of cholesterol levels and the prevention of colon cancer, among other benefits. The typical occidental diet is characterized by a low level of fiber. Thus, the development of fiber enriched foods is a good strategy to improve the daily intake. Among these foods, bread is an excellent option due to its wide consumption and high acceptability. The traditional white bread that is prepared with refined wheat flour does not contribute with significant amounts of fiber to the diet so it is necessary to incorporate it by different means. Available commercial options include soluble (inulin, pectin) and insoluble (cellulose) fibers or well-known fiber rich ingredients like bran that is obtained as a by-product of the wheat milling process. Other less known by-products like pomaces obtained from fruits processing have also deserved attention as potential sources. Each particular ingredient modifies the characteristics of dough and bread and it is a technological defy to obtain a high quality product with increased levels of fiber. In the present chapter, several alternatives for fiber enrichment of bread will be discussed with a focus on the technological and functional effect of the fiber addition into bread quality. Fiber enrichment with inulin extracted from a vegetable source and with apple pomace, the by-product of the juice industry, will be particularly discussed.