Recent advances in the development of high-fibre baked products.

摘要

Cereal products are consumed daily by the majority of the population, and for years the food industry has focused on increasing the nutritional value of these products. Enhancing the dietary fibre of baked products is challenging, and to this day such products are not widely accepted by the consumers. As new sources of fibre become available, and consumers are moving towards healthier diets, research on the use of fibre as functional ingredient in baking is becoming more extensive. The focus of this paper is on the recent findings and advances in cereal/bakery research and dietary fibre