Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges

Abstract

BackgroundConsumption of wholegrain cereal and pseudocereal products is connected with several health benefits, primarily due to their high dietary fibre (DF) content. However, increased DF content in flour can lead to adverse changes in technological properties of dough and final bakery product. Various biotechnological tools can alleviate these changes, resulting in easier processing and better sensory quality of products. Scope and approachThe purpose of this review is to critically assess biotechnological tools for dietary fibre modification in the bakery products creation, with determination of advantages and disadvantages of each biotechnological approach. These tools have been coming into spotlight in the recent years, due to their numerous advantages which include mild processing conditions, specific and/or targeted effect and wide scope of application. Key findings and conclusionsBased on the current literature, biotechnological tools include the application of various enzymes and microbial fermentation. Endogenous enzymes are synthesized during grain germination, thus affecting the chemical composition and processing characteristics of grains. Exogenous enzymes are often added as processing aids; however, their application increase production costs. Dietary fibre modification by fermentation processes is used to improve product texture, increase the nutritional value and digestibility of bakery products by reduction of antinutrients. On the other hand, most fermentation processes are time- and energy-consuming and, in the case of solid-state fermentation, prone to contamination by moulds. The application of biotechnological processing allows the use of less utilized cereals and their by-products, thus improving the nutritional value of bakery products and lowering waste generation.