Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity, the addition of ADF increased dough development time due to fiber reduced rate of hydration and gluten development. Literatures showed that the addition of ADF increased hardness, reduced loaf volume, and affected color, texture, and sensory attributes of resultant bread. Therefore, this review covers the current research of the addition of ADF on dough rheological properties and bread qualities, as well as the current challenges of bread enriched with ADF. In addition, promising research topics are recommended for future study including the effect of particle size of ADF, pretreatment of ADF (e.g., extrusion processing) and inclusion of hydrocolloids on wheat bread with the addition of ADF.

Automated summary

This study examines the effects of antioxidant dietary fiber (ADF) on dough and bread quality, including the increased nutritional value and health benefits of adding ADF, as well as the challenges it poses. Suggestions for future research include investigating the impact of ADF particle size, pretreatment methods, and the addition of hydrocolloids on wheat bread enriched with ADF.