Abstract
Bread is a staple food worldwide. It is a good source of energy, protein, dietary fibre (DF), minerals, vitamins and many other bioactive compounds. Increased intake of DF has been associated with a decreased risk of overweight and obesity, hypertension, cardiovascular diseases, diabetes, certain cancers and constipation. The use of refined flour in bread decreases its content of DF and associated bioactive compounds. Therefore wholemeal flour, composite flour, bran, resistant starch, fructan/fructo-oligosaccharides or fibre concentrates have been added to bread to enrich it with DF. However, these ingredients can modify many properties of the dough and the bread, so the bread-making process has to be adjusted to achieve desirable products. Many processes can result in the loss of functionality and positive health effects of the DF components, an important aspect to consider when creating innovative products.
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